Raspberry Cheesecake Bites are the perfect bite-sized treat for Valentine’s day or any occasion! These little desserts are super simple and oh-so-scrumptious!
Raspberry Cheesecake Bites are a total crowd pleaser! Mini cheesecake recipes are great for parties because you can top them with so many delicious ingredients! This cheesecake bites recipe combines a buttery graham cracker crust with creamy cheesecake, topped with sweet and tart raspberry jam. Strawberry cheesecake is always a hit too!
RASPBERRY CHEESECAKE BITES
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Ingredients for Cheesecake Bites
For the Crust:
- Graham cracker crumbs
- Butter
- Sugar
- Cinnamon
For the Cheesecake:
- Cream cheese
- Sugar
- Salt
- Vanilla
- Eggs
- Raspberry jam
As with most baking recipes, it’s best to have your ingredients at room temperature before mixing. It’s especially helpful to do this when you’re making a baked cheesecake recipe so that the ingredients mix evenly.
If you start with cold ingredients, you may end up with a lumpy, less than creamy cheesecake texture.
How to Make Cheesecake Bites
I love how simple this mini cheesecake recipe is! It bakes in less than half the time of a full-sized cheesecake and you can easily control the portion sizes. Here’s what you’ll need to do:
- Heat your oven to 325 degrees F and line two muffin pans with cupcake liners.
- After that, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon in a small bowl. Then spoon about a tablespoon of the mixture into the bottom of each cupcake liner. Use a cup to press the crumb mixture into a packed crust.
- Then you’ll bake the crusts for 5 minutes. Take the muffin pans out of the oven and set them aside while you make the cheesecake.
- To make the cheesecake filling, whip the cream cheese in a large bowl, using a hand mixer or your trusty stand mixer. Next, add the sugar to the bowl & combine it with the cream cheese until it’s nice and smooth.
- Then you’ll beat in the eggs, one by one. After that, add the salt and vanilla, and mix until everything is combined and smooth.
- Next, you’ll want to spoon a few tablespoons of the cheesecake filling on top of each graham cracker crust. Be sure to tap the muffin pans on the counter to release any excess air bubbles. They’ll float to the top of the cheesecake filling and you can pop them with a toothpick.
- Bake the mini cheesecakes for about 22 minutes, then remove then pans from the oven and allow them to cool for 5 minutes. Carefully take the cheesecakes out of the muffin tins and place them on a wire rack to cool.
- When the cheesecake bites are cooled to room temperature, top them with a couple of teaspoons of raspberry jam. Then chill them in the fridge for 2-4 hours before serving.
Why did my cheesecake crack?
Cheesecake filling cracks during baking when there is excess air trapped inside. This is usually caused by over-mixing. That air needs somewhere to go, so when it builds up, it causes the cheesecake to crack in order to escape.
But don’t worry! One of the great things about cheesecake bites with raspberry topping is that you can hide any cracks that form on top!
When in doubt, don’t forget this tip: After you fill your muffin tin with cheesecake filling, give the pan a gentle tap or two on your counter. This should cause any air bubbles to rise to the top and escape before baking.
What you’ll end up with is perfectly smooth, decadent cheesecake!
Can you freeze cheesecake?
Yes! Not only can you make these cheesecake bites ahead of time, but they freeze well too!
To freeze your cheesecake bites, leave them un-topped and store them in an airtight container in your freezer. Thaw them in your fridge overnight before topping and serving.
Other Toppings for Cheesecake Bites
While this cheesecake bites recipe is completely delectable with raspberry topping, there are lots of other ways to top them! Consider trying one of these ideas:
- Another fruit topping such as strawberry jam or blackberry sauce
- Homemade Salted Caramel Sauce
- Fresh fruit such as cherries, berries, or peaches
- Chocolate sauce and nuts like I did for this Mini Chocolate Pecan Pie Cheesecake recipe
Want more cheesecake recipes? Try these out!
- Low Carb Cheesecake Bites
- Oreo Mini Cheesecakes
- Cherry Cheesecake Dip
- Almond Joy Cheesecake Bars
- Cheesecake Stuffed Strawberries
- More DESSERT recipes…
Tools used to make Raspberry Cheesecake Bites
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Muffin Tin: Muffin tins are great for all kinds of baked goods! I use mine for muffins, cupcakes, appetizers, and egg cups!
*This post originally posted on 12/28/2013.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 4 tablespoons butter melted
- 3 tablespoons granulated sugar
- ¼ teaspoon cinnamon
Cheesecake Filling
- 32 ounces cream cheese at room temperature
- 1 ½ cup granulated sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- 8 ounces raspberry jam
Instructions
- Preheat oven to 325 degrees F.
Crust
- Line two standard-sized muffin tins with cupcake liners.
- In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon.
- Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Using a cup, press crumbs into an even packed layer.
- Bake for 5 minutes. Remove from oven and let rest while you make the filling.
Cheesecake Filling
- In the bowl of a stand mixer, whip cream cheese until fluffy. (You can use a hand mixer instead if you prefer.)
- Add in sugar slowly to the cream cheese and keep mixing until smooth.
- Add in eggs, one at a time. Then add vanilla and salt; mix to combine.
- Pour 3 tablespoons of the cheesecake filling into each cupcake liner.
- Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
- Bake cheesecakes for 22 minutes. Remove from oven and allow to cool for 5 minutes. Then transfer to a wire rack to cool to room temp.
Topping
- Place 2 teaspoons of raspberry jam on top of the cheesecakes where a little dip forms.
- Move cheesecakes to the fridge to chill for 2 to 4 hours.
Video
Notes
- These are not mini cupcake sized cheesecake bites.
- You can freeze these bites without the raspberry topping in an airtight container, and then defrost in the fridge overnight before serving.
Nutrition
Rhiana Fischer says
Everyone that tryed these LOVED them! I used a magic bullet blender to crush the graham crackers and the crust stayed together so well!! I will always make this recipe for fun events and when i’m craving cheesecake (which is a LOT😆)
jen batte says
No words. Amazing!!!!!
Bonnie Buchanan says
This was a fun and easy recipe! Delicious!
Aubrey Cota says
Thank you!
Colleen says
Had leftover stuff can I use it to make one big one and how long would I have to cook it for?
Aubrey Cota says
I think I might be a bit confused by this question. Even if the ingredients are exact you would still want to use the same quantities provided in the recipe and follow the instructions for cooking times and temperatures.
Dee says
Should these stay refrigerated? I let them chill for 3 hours but wasn’t sure if they keep stored in the fridge between eating?
Aubrey Cota says
Truly depends on how long you will ultimately have them out, more than a couple of hours they will need to go back in. You could always lay a tray on a bed of ice and set these on top to help keep them cool through serving.
Dee says
These are amazing so light. I love the flavour and wanted to make a large cheesecake. Do you think 1 hour would be long enough to bake
Aubrey Cota says
I would say start out at 50 minutes and keep an eye on it from there. But to answer your question, yes an hour should be long enough.
Lisa says
Can this recipe be used with mini muffin tins, just baked for less time?
Aubrey Cota says
Certainly! Try it and let us know how the truly bite size dessert comes out!
Carol Centracchio says
I always make these but I also add DOUR CREAM AND LEMON RIND, it adds much more Flavor to the cheesecake mixture. Also, I buy Fre as h Strawberries, make a sauce with some of them then add a few slices ones to the top. Delicious
Aubrey Cota says
Great additions! They make for a wonderful treat to share. Especially when you have a sweet presentation like adding a few slices of fresh fruit. Thanks Carol.
Toni says
I made these for my grandma’s 90th birthday celebration a couple weeks ago and they were a huge hit. By far the best cheesecake recipe I have ever used. In place of the raspberry jam I made a fresh strawberry topping; they were amazing!!
Aubrey Cota says
That’s great to hear! Sounds like a yummy substitution. Thanks for trying them.
Cindy says
was wondering same thing
Linda Li says
I tried to tap the tray, but no big bubbles show up so there is no holes for filling! Help!
Julie @Real Housemoms says
Hi Linda, tapping the tray is to remove air from the cheesecake before baking. This process doesn’t create the dip for the filling. If you’re not getting enough room once the cheese cakes cool, you can take a small measuring spoon and hollow out a little of the cheesecake for the filling to sit in…and then snack on the extra cheesecake. 🙂 Hope this helps.