Raspberry Cream Cheese Bites are a delicious raspberry dessert recipe stuffed with a cheesecake filling, and a homemade raspberry sauce using fresh raspberries, baked until golden and dusted with powdered sugar.
If you love the fruity, sweet, and tangy flavor of pastries with fruit and cream cheese fillings, then you’ll adore these little bites. I started making these a few years ago and they are a family favorite. They’re a sort of quasi-pastry, and they’re as easy as they are delicious. That’s the combo that sold me. I love to make these for parties, as fun desserts for dinner, or simply because I have a taste for them. They’re so easy and delicious, there’s no reason not to make them, and I know that once you give them a try, you’ll feel the same way.
These delicious bites start with a ready-made pie crust. Then, it gets filled with a sweet raspberry sauce and a rich, sweet, and tangy cream cheese filling. I roll the little coated pie pieces up into bite-size crescents and bake them to golden perfection. When it’s all said and done, I have delicious little pastry-adjacent bites that are as delicious as they are easy to make They’re so good, in fact, that I never have leftovers!
FAQ
CAN YOU MAKE RASPBERRY CREAM CHEESE BITES IN ADVANCE?
These little pastries can be refrigerated after being baked, but they taste best when served just after they’ve cooled. I don’t recommend baking them in advance.
CAN YOU FREEZE THESE BITES?
Yes, you can. They’ll last in the freezer for up to a month.
WHY CAN’T YOU FREEZE CREAM CHEESE PRODUCTS FOR MORE THAN A MONTH?
After about a month in the freezer, ice crystals will start to form in the cream cheese mixture, making it grainy and unappetizing.
DO PASTRIES WITH CREAM CHEESE NEED TO BE REFRIGERATED?
They do. Anything made with cream cheese must be refrigerated for storage.
Ingredients:
For the Raspberry Sauce:
1 ¾ cups fresh raspberries
½ cup sugar
6 tbsp water
3 tbsp cornstarch
For the Cream Cheese Filling:
8 oz cream cheese, room temperature
½ cup sugar
1 egg yolk
1 tsp lemon juice
1 tsp vanilla extract
Others:
1 box Pillsbury refrigerated pie crust, room temperature
Directions:
Preheat the Oven:
Preheat oven to 375°F. Spray 2 baking sheets with nonstick spray or line with parchment paper.
Make the Raspberry Sauce:
In a small saucepan, add raspberries and sugar. Mix water and cornstarch in a separate bowl, then add to the raspberry mixture.
Cook on low heat for 5-7 minutes until thickened. Set aside to cool.
Prepare the Cream Cheese Filling:
In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg yolk, vanilla, and lemon juice. Beat for an additional 2 minutes.
Assemble the Bites:
Unroll pie dough on a lightly floured surface. Using a pizza cutter, cut into 16 slices.
Spread cream cheese mixture over each piece of dough, then top with raspberry sauce.
Roll each slice from the outer edge toward the center.
Bake:
Place the rolls on the prepared baking sheets. Bake for 20-22 minutes or until golden brown.
Remove from oven and let cool for a few minutes.
