What I love most about these cheesecake raspberry bites is how easy they are to make. Even on a busy week, I can whip up a batch in no time. Plus, they’re perfect for any occasion, whether it’s a casual get-together with friends or a more formal dessert spread. I’ve even made them for potlucks, and they always disappear fast!

I remember one time, I tried to get fancy and add a chocolate drizzle. Big mistake! My husband, Mark, declared that the simple raspberry swirl was perfect as is. “Don’t mess with perfection!” he said. Since then, I’ve learned to stick to the classic recipe. Simple is often best, especially when it comes to cheesecake raspberry bites.

Now, I know some of you might be thinking, “Cheesecake? That sounds complicated!” But trust me, these cheesecake raspberry bites are incredibly foolproof. I’ve simplified the process so even beginner bakers can achieve perfect results. No water baths, no cracking, just pure cheesecake bliss.

The beauty of these cheesecake raspberry bites also lies in their versatility. You can easily customize them to your liking. Want a richer flavor? Use a higher fat cream cheese. Prefer a tangier taste? Add a squeeze of lemon juice. The possibilities are endless!

I can’t wait for you to try these – they’ve become such a staple in our house! I promise, your family is going to love these cheesecake raspberry bites as much as mine does. So, let’s get started and make some magic in the kitchen!

Ingredients

Okay, let’s talk ingredients. I always say that the quality of your ingredients directly impacts the flavor of your final dish. So, let’s make sure we’re using the best for these delicious cheesecake raspberry bites.

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8 ounces cream cheese, softened: I always use full-fat cream cheese for the richest flavor. Trust me, it makes a difference! I usually take it out of the fridge about an hour before I start baking to let it soften properly.
1/2 cup granulated sugar: This adds the perfect amount of sweetness to balance the tanginess of the cream cheese and raspberries. I’ve tried using honey or maple syrup before, but the texture wasn’t quite right for these cheesecake raspberry bites.

1 large egg: This helps bind everything together and gives the cheesecake its creamy texture. I prefer to use organic, free-range eggs whenever possible.
1/2 teaspoon vanilla extract: A good quality vanilla extract is essential for adding that classic cheesecake flavor. Don’t skimp on this! I always keep a large bottle on hand.
1/4 cup sour cream: This adds a bit of tang and helps keep the cheesecake moist. I’ve found that using Greek yogurt as a substitute works well too, if that’s what you have on hand.

1 cup fresh raspberries: Fresh raspberries are the star of these cheesecake raspberry bites! I love the burst of flavor they add. If you can’t find fresh raspberries, frozen ones will work too. Just be sure to thaw them completely and drain any excess juice.
2 tablespoons powdered sugar: This is for dusting the tops of the cheesecake raspberry bites after they’re baked. It adds a touch of sweetness and makes them look extra pretty.
1 tablespoon lemon juice: This brightens the flavor of the raspberry puree. A little goes a long way! My family loves the tangy zing it adds to the cheesecake raspberry bites.

12 Vanilla Wafers: These form the base of the bites. I buy a large box since they go quick in our household! These are critical to making these amazing cheesecake raspberry bites.

Here’s a kitchen secret my mom taught me: always taste your ingredients before you start baking. It helps you get a feel for the flavors and adjust the recipe accordingly. For example, if your raspberries are particularly tart, you might want to add a little extra sugar.

Also, if you’re looking to save a little money, you can often find cream cheese on sale at your local grocery store. I like to buy it in bulk and freeze it for later use. Just be sure to thaw it completely before using it in these cheesecake raspberry bites.

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty and walk through how to make these amazing cheesecake raspberry bites. Don’t worry, I’ll be right here with you every step of the way!

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Preheat your oven to 325°F (160°C). This is crucial for ensuring that the cheesecake bakes evenly and doesn’t crack. Trust me, I’ve learned this the hard way! Place 12 vanilla wafers in cupcake liners.I recommend using an oven thermometer to make sure your oven is properly heated.

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You can use a stand mixer or a hand mixer for this step. Just make sure there are no lumps! It’s important for getting the right texture for these cheesecake raspberry bites.Make sure your cream cheese is properly softened so it combines better.
Add the egg and vanilla extract and beat until just combined. Be careful not to overmix, as this can make the cheesecake tough. Just a gentle mix is all you need to create the base for these cheesecake raspberry bites. Adding the egg too fast may result in a runny batter, so be careful and ensure it is all combined.
Stir in the sour cream until well combined. This will add moisture and tang to the cheesecake filling. Don’t worry if it looks a little runny at this point – it will firm up in the oven. It is essential to creating the perfect cheesecake raspberry bites.If you don’t have sour cream you can also use Greek yogurt as a good substitute.

In a small saucepan, combine the fresh raspberries and lemon juice. Cook over medium heat, stirring constantly, until the raspberries break down and form a sauce. This usually takes about 5-7 minutes. The aroma is divine when making cheesecake raspberry bites! The sauce thickness should be like syrup.
Strain the raspberry sauce through a fine-mesh sieve to remove the seeds. This step is optional, but it will give you a smoother raspberry swirl. I personally prefer to strain the sauce, but my kids don’t mind the seeds. Make sure you are using a fine-mesh sieve so all the seeds are properly filtered.
Gently fold half of the raspberry sauce into the cheesecake filling. Be careful not to overmix, as this will create a uniform pink color instead of a swirl. You want those beautiful raspberry ribbons throughout your cheesecake raspberry bites. A spatula is a great tool to use when gently folding.

Spoon the cheesecake filling over the vanilla wafers, filling each cup about ¾ full. Don’t overfill them, or they’ll overflow during baking. This is a critical step to make sure the cheesecake raspberry bites look and taste great! I like to use a cookie scoop so I can ensure each cupcake liner is equally filled.
Drizzle the remaining raspberry sauce over the top of the cheesecake filling and swirl it gently with a toothpick or knife. This is where you can get creative and make each bite unique. You can never have too many cheesecake raspberry bites! There are different swirl patterns that you can try out.
Bake for 18-20 minutes, or until the edges are set and the center is slightly wobbly. The cheesecake will continue to set as it cools. I always set a timer to make sure I don’t overbake them. You want perfectly cooked cheesecake raspberry bites, not dry ones! It is better to underbake the cheesecake than overbake it.

Let the cheesecake cool completely in the muffin tin before refrigerating for at least 2 hours. This is important for allowing the cheesecake to set properly. I know it’s hard to resist, but trust me, it’s worth the wait! My husband helps the family wait patiently for these cheesecake raspberry bites.If you try to skip the cooling stage the cheesecake bites may fall apart.
Before serving, dust the tops of the cheesecake with powdered sugar. This adds a touch of sweetness and makes them look extra fancy. And there you have it – perfect cheesecake raspberry bites!You can also add the powdered sugar topping right before you store the cheesecake bites.

Serving Ideas

Now that you’ve made these delectable cheesecake raspberry bites, let’s talk about how to serve them! There are so many ways to enjoy these little treats.

In my house, we usually serve these cheesecake raspberry bites as a dessert after dinner. They’re the perfect size for a light and satisfying sweet treat. I also love to bring them to potlucks and parties. They’re always a hit!

For a simple yet elegant presentation, I like to arrange the cheesecake raspberry bites on a pretty platter and dust them with a little extra powdered sugar. You can also add a few fresh raspberries for garnish. This instantly elevates the look and makes them even more appealing.

If you’re hosting a brunch, these cheesecake raspberry bites would be a fantastic addition to the menu. They pair perfectly with coffee or tea. I sometimes add a dollop of whipped cream on top for an extra touch of indulgence. It’s hard to stop eating these incredible cheesecake raspberry bites!

For a more casual setting, you can simply serve the cheesecake raspberry bites straight from the muffin tin. My kids love to grab them and go! They’re also great for packing in lunchboxes or taking on picnics.

If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3 days. However, I doubt they’ll last that long! These cheesecake raspberry bites are just too irresistible.

I’ve also experimented with different toppings for these cheesecake raspberry bites. Sometimes, I add a sprinkle of chopped nuts, like almonds or pecans. Other times, I drizzle them with a little melted white chocolate. The possibilities are endless! My mother-in-law enjoys these cheesecake raspberry bites topped with sugar free whipped cream!

No matter how you choose to serve them, these cheesecake raspberry bites are sure to be a crowd-pleaser. They’re the perfect combination of creamy, tangy, and sweet.

I love making these with my family since everyone enjoys the result so much. Especially when we are having a tough week, the cheesecake raspberry bites are a nice little treat.

FAQs

Okay, let’s tackle some frequently asked questions about these irresistible cheesecake raspberry bites. I’ve gathered these questions from friends, family, and readers over the years, so hopefully, they’ll be helpful to you!

Q: Can I use frozen raspberries instead of fresh raspberries?

A: Absolutely! Frozen raspberries work just as well in these cheesecake raspberry bites. Just be sure to thaw them completely and drain any excess juice before using them. This will prevent the cheesecake from becoming too watery.

Q: Can I make these ahead of time?

A: Yes, you can! In fact, I recommend making these cheesecake raspberry bites at least a few hours before serving. This allows the cheesecake to set properly and the flavors to meld together. You can store them in the refrigerator for up to 3 days.

Q: Can I freeze these cheesecake raspberry bites?

A: Yes, you can freeze them! Wrap each bite individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw them in the refrigerator for a few hours. My friends love making the cheesecake raspberry bites in advance so they can have them on hand.

Q: Can I use a different type of cookie for the base?

A: Of course! Vanilla wafers are my go-to choice because they’re easy and delicious, but you can use any type of cookie you like. Graham crackers, Oreos (without the filling), or even shortbread cookies would all work well. Feel free to get creative and experiment with different flavors. Try the cheesecake raspberry bites with a chocolate wafer!

Q: Can I make these without the raspberry swirl?

A: Absolutely! If you’re not a fan of raspberries, you can simply omit the raspberry sauce and make plain cheesecake bites. You can also add other flavors, like chocolate chips, lemon zest, or chopped nuts. It is critical to enjoy these cheesecake raspberry bites.

Q: My cheesecake bites cracked on top. What did I do wrong?

A: Cracking can happen if the cheesecake bakes too quickly or if the oven is too hot. To prevent cracking, make sure your oven is preheated to the correct temperature and don’t overbake the cheesecake. You can also try placing a pan of water on the bottom rack of the oven to create a more humid environment. Some people find that the cheesecake raspberry bites turn out best when a water bath is used.

Q: Can I make these dairy-free?

A: Yes, with a few substitutions! You can use dairy-free cream cheese, sour cream, and vanilla wafers. There are many great dairy-free alternatives available these days. The cheesecake raspberry bites can easily be made dairy free with a simple change in ingredients.

Q: My raspberry sauce is too tart. What can I do?

A: If your raspberry sauce is too tart, you can add a little extra sugar or honey to sweeten it up. Start with a teaspoon at a time and taste until it reaches your desired level of sweetness. The extra tang can actually be delicious in the cheesecake raspberry bites!

Q: Can I double or triple this recipe?

A: Yes, you can easily double or triple this recipe to make a larger batch. Just be sure to adjust the baking time accordingly.

Conclusion

Well, there you have it! My family’s favorite recipe for cheesecake raspberry bites. I truly hope you enjoy making and eating these as much as we do. They’re the perfect little treat for any occasion.

Before you head off to the kitchen, I wanted to share a few final tips that I’ve learned over the years:

Always use room temperature cream cheese for a smooth and creamy filling.

Don’t overmix the cheesecake batter, as this can make it tough.
Let the cheesecake cool completely before refrigerating for the best texture.

My family and I are all fans of these bites and enjoy taking them along for all the parties we go to. My kids also love to help me make the raspberry puree for the cheesecake raspberry bites.

If you want to try some different flavor options for these cheesecake raspberry bites, here are a couple ideas: You can add mini chocolate chips into the batter to give it a chocolate flair, or you can replace the raspberry puree with strawberry!

This recipe reminds me of summer days spent picking fresh raspberries in our backyard. My grandma would always make a big batch of raspberry jam, and the aroma would fill the entire house. These cheesecake raspberry bites bring back those sweet memories every time I make them.

Don’t be intimidated by the idea of making cheesecake. This recipe is incredibly easy and foolproof. If I can make it on a busy weeknight, you absolutely can too!

I’d love to hear how these cheesecake raspberry bites turn out for you! Please leave a comment below and let me know what you think. Did you make any modifications? Did your family love them? I’m always eager to hear your feedback.

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I hope this becomes as beloved in your kitchen as it is in mine! Happy cooking, and may your days be filled with sweet treats and happy memories. Now that you have this recipe for cheesecake raspberry bites, I know that you will be prepared for any social gathering!

Cheesecake Raspberry Bites: A Family Favorite Recipe

Print Recipe

These amazing cheesecake raspberry bites are the perfect little treat! Creamy cheesecake filling with a burst of fresh raspberry flavor, all in a bite-sized package.

Author: Kiera
Prep Time: 15

Cook Time: 20
Total Time: 35
Yield: 24 1x

Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream

1 teaspoon vanilla extract
1 large egg
1/2 cup fresh raspberries

1 package (14.3 ounces) graham crackers, crushed
1/4 cup melted butter

Instructions

Preheat oven to 350°F (175°C).

In a bowl, combine crushed graham crackers and melted butter. Press into the bottom of a mini muffin tin.
In a separate bowl, beat cream cheese and sugar until smooth.
Mix in sour cream and vanilla extract.

Beat in egg until just combined.
Gently fold in raspberries.
Spoon cheesecake mixture into the muffin tin, filling each cup about 2/3 full.

Bake for 15-20 minutes, or until set.
Let cool completely before removing from the muffin tin.
Refrigerate for at least 1 hour before serving.

Notes

For a smoother filling, make sure your cream cheese is fully softened. You can also use frozen raspberries if fresh are not available. If using frozen, do not thaw before adding to the batter.