Oh, you’re in for a treat! 💗 These Raspberry Cream Cheese Bites are sweet, tangy, and creamy with a buttery crust — the perfect little dessert for parties, holidays, or tea time. They taste like mini cheesecakes with a burst of raspberry flavor! 🍇🍰
🍓 Raspberry Cream Cheese Bites
Ingredients
(Makes about 12–16 bites)
🧈 For the crust:
-
1 cup graham cracker crumbs (or vanilla wafer crumbs)
-
3 tbsp unsalted butter, melted
-
2 tbsp granulated sugar
🍰 For the filling:
-
8 oz cream cheese, softened
-
¼ cup sugar
-
1 egg
-
1 tsp vanilla extract
-
2 tbsp sour cream (optional, for extra creaminess)
🍇 For topping:
-
½ cup raspberry preserves or fresh raspberries
Instructions
1. Preheat oven
-
Preheat to 350°F (175°C).
-
Line a mini muffin tin with paper liners or grease well.
2. Make the crust
-
Mix graham cracker crumbs, melted butter, and sugar.
-
Press about 1 tablespoon of crust mixture into each mini muffin cup.
-
Bake for 5 minutes, then set aside to cool slightly.
3. Make the filling
-
In a medium bowl, beat cream cheese and sugar until smooth.
-
Add egg, vanilla, and sour cream; mix until creamy and well combined.
4. Assemble
-
Spoon the cream cheese mixture over the crusts (fill each cup about ¾ full).
-
Add a small dollop of raspberry preserves or one fresh raspberry in the center of each.
-
Use a toothpick to gently swirl if using preserves.
5. Bake
-
Bake for 15–18 minutes, until set but still slightly jiggly in the center.
-
Cool completely, then refrigerate for at least 1 hour before serving.
6. Serve
-
Serve chilled and, if desired, top with a fresh raspberry or a drizzle of white chocolate.
💡 Tips
-
Swap raspberries for blueberries, strawberries, or blackberries for variety.
-
Use mini phyllo shells instead of graham crusts for an easy, no-bake version.
-
Store refrigerated for up to 3–4 days.
Would you like me to give you a no-bake version next (great for summer or quick desserts)?
