Description
Creamy, bite-sized Raspberry Cheesecake Bites with a buttery graham cracker crust, velvety cheesecake filling, and a swirl of tart raspberry sauce — perfect for parties or sweet cravings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1/2 cup raspberry preserves or raspberry sauce
- Fresh raspberries for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a mini muffin pan with paper liners or lightly grease it.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into each mini muffin cup to form a crust.
- Bake crusts for 5 minutes and set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and flour until just combined.
- Spoon the cheesecake batter evenly over the cooled crusts, filling about 3/4 full.
- Add a small drop of raspberry preserves on top of each and use a toothpick to gently swirl it into the batter.
- Bake for 15–18 minutes, or until centers are set but slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours before serving.
- Top with fresh raspberries if desired.
Notes
- Use seedless raspberry preserves for a smoother texture.
- These bites freeze well for up to 2 months — thaw in the fridge before serving.
- Swap raspberries for strawberries or blueberries for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American