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
For the Cheesecake:
- Cream cheese
- 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.
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.
- 8 ounces raspberry jam
- Preheat oven to 325 degrees F.
- 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.
- 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.
- 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.
- 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.