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!
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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
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!
Raspberry Cheesecake Bites are the perfect bite-sized treat for Valentine's day or any occasion! These little desserts are super simple & oh-so-scrumptious!
I’m Aubrey. I’m Mom to two little monkeys and married to my best friend. I love finding food that’s easy to make and my family loves! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends!
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😆)
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.
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.
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
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.
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!!
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.
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😆)
No words. Amazing!!!!!
This was a fun and easy recipe! Delicious!
Thank you!
Had leftover stuff can I use it to make one big one and how long would I have to cook it for?
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.
Should these stay refrigerated? I let them chill for 3 hours but wasn’t sure if they keep stored in the fridge between eating?
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.
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
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.
Can this recipe be used with mini muffin tins, just baked for less time?
Certainly! Try it and let us know how the truly bite size dessert comes out!
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
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.
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!!
That’s great to hear! Sounds like a yummy substitution. Thanks for trying them.
was wondering same thing
I tried to tap the tray, but no big bubbles show up so there is no holes for filling! Help!
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.