Description
Creamy raspberry cheesecake bites with a buttery graham cracker crust, topped with fresh raspberries. These bite-sized desserts are perfect for parties, gatherings, or a quick sweet treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 325°F (163°C). Line a mini muffin pan with paper liners or lightly grease it.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined.
- Press about 1 tablespoon of the crumb mixture into each muffin cup to form the crust.
- In another bowl, beat cream cheese and 1/4 cup sugar until smooth and creamy.
- Add vanilla extract and egg, mixing until fully incorporated.
- Spoon the cheesecake filling evenly over the crusts.
- Bake for 12–15 minutes or until centers are set.
- Allow the cheesecake bites to cool completely, then refrigerate for at least 2 hours.
- Top each bite with a small amount of raspberry jam and a fresh raspberry before serving.
Notes
- Make sure the cream cheese is fully softened for a smooth filling.
- These cheesecake bites can be stored in the refrigerator for up to 3 days.
- You can substitute frozen raspberries if fresh ones are not available.
- For extra flavor, add a little lemon zest to the cheesecake mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American