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Heavenly Raspberry Cream Cheese Bites Recipe

Raspberry Cheesecake Bites

Deliciously creamy and tangy raspberry cheesecake bites that are perfect for any gathering, combining the rich flavor of cheesecake in a small, shareable form.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 8 oz full fat cream cheese, softened Use block cream cheese for best results.
  • 1 each egg Skip if making no bake.
  • 1 teaspoon vanilla
  • 1/3 cup sugar Or use 1/2 cup of powdered sugar for no bake.
  • 1 pinch salt
  • as needed raspberry jam or thick raspberry sauce For swirling.
Base Options
  • 24 pieces mini phyllo shells Fastest option.
  • 1 can crescent dough Soft and buttery.
  • 24 units vanilla wafer or graham cracker crust cups Press crumbs into mini muffin cups with melted butter.
  • 24 squares puff pastry More dramatic and flaky.

Method
 

Preparation
  1. For baked bites, preheat the oven and prepare your chosen base according to the package directions.
  2. In a mixing bowl, beat the cream cheese until smooth, then add the egg, vanilla, sugar, and salt. Mix until smooth without overmixing.
  3. Chill the filling for 20-30 minutes to help it hold its shape.
  4. Fill the base with the chilled cream cheese filling and swirl in the raspberry jam or sauce.
Baking
  1. Bake the filled bites in the oven for 15 minutes or until the center is slightly jiggly. Remove and cool.
Serving
  1. Chill for several hours before serving. Garnish with fresh raspberries or mint leaves if desired.

Notes

Best when chilled overnight. Can be made ahead of time and stored in the fridge for 3-4 days or frozen for up to 2 months. Serve them chilled for the best texture.