Description
These Raspberry Cheesecake Bites are a deliciously easy dessert featuring a buttery graham cracker crust and a creamy cheesecake filling with fresh raspberries. Perfect for any occasion, these mini treats are sure to delight your guests!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
- 1/2 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Line a mini muffin tin with paper liners or spray with non-stick spray. Press about a tablespoon of the crust mixture into the bottom of each muffin cup.
- Bake for 5-7 minutes until lightly golden. Remove from the oven and let cool.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes.
- Gradually add powdered sugar and vanilla extract, beating until fully combined.
- Gently fold in fresh raspberries, being careful not to overmix.
- In a separate bowl, whip heavy cream with lemon juice and salt until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Fill each cooled crust with the cheesecake mixture, leaving a little space at the top.
- Cover with plastic wrap and refrigerate for 2-3 hours until set.
- Remove from the refrigerator and peel away paper liners.
- Top each bite with a fresh raspberry and optional powdered sugar.
- Arrange on a platter and enjoy chilled.
Notes
- For an extra touch, drizzle melted chocolate or raspberry sauce over the cheesecake bites before serving.
- Ensure the cream cheese is softened for easy mixing and a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 7 minutes