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 Like this recipe? Pin it to your DESSERT pinboard! Follow Real Housemoms on Pinterest
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!
Can you make and freeze them at the point before topping with jam? I’d like to be able to pull them out of the freezer to use as needed for a special treat for my husband and me.
These were delicious! However when I used a regular size muffin tin and filled 3/4 full; I have so much filling left, that I had to make another batch of crust. So made 48 total and only doubled the crust recipe.
Made these this weekend and they were delish. After some trial and error, I found it much better to let them cool IN the cupcake pan the entire time so they kept their shape. I even chilled them in the pan and they came out great.
OMG OM GOMG Thank you for this recipe!! This was so easy and super cute w/ the topping! Also, use a ziplock bag with the tip cut off to fill these babies so its much easier! <3 <3 <3 We are using black berry jam and Cherry Jam! I want to swirl some chocolate into the cherry but someone ate the damn chocolate! Another thing is that they had to cook longer if you put two pans in the oven.
Hi, I have been making this recipe for over 20 years and instead of the graham cracker crumb I use wafer cookies. My question is how did you get them out of the cupcake liners so perfectly? They alway crumble and some get stuck to the paper. Please. Also, do you put your toppings on last minute? Thank you, this recipe is delicious and disappear quickly.
These are very pretty and look yummy. The recipe says to line the cupcake pan, yet they are called bite? Am I correct in thinking this means line a mini-cupcake pan?
I make these for Venetian Tables at weddings. They look nice on trays with a variety of toppings – cherry, raspberry, blueberry, ganache, etc. Instead of using jams or jellies, I make glazes for fresh fruits, or use the fruit pastry fillings. They aren’t as sweet as using a jam or a jelly.
You may want to say what size cupcake pan to use. Many of these bitesize recipes are made with mini pans. It is really hard to see the size based on your pictures. I made these with the mini pan and then realized when I had so much ingredient left over that it was suppose to be the regular size. It’s misleading with the word “bitesize”. A normal cupcake isn’t bitesize.
So you use a regular cupcake pan, not a mini? And the recipe yields 24 “mini” chessecakes (cupcake size)?
Good advice on the yield, thank you!
does the recipe actually mea 4 x 8oz pkgs of cream cheese?
32 oz of cream cheese does not sound correct. Is it a typo?
Nope. 🙂 Cheesecake uses a lot of cream cheese.
I make something similar and prepare them in the 125oz mason jars. YUM!
Can you make and freeze them at the point before topping with jam? I’d like to be able to pull them out of the freezer to use as needed for a special treat for my husband and me.
Can they be frozen for a little while?
These were delicious! However when I used a regular size muffin tin and filled 3/4 full; I have so much filling left, that I had to make another batch of crust. So made 48 total and only doubled the crust recipe.
I had the same thing happen! I need to fix the recipe to make either more crust or less filling!
I want to make these for Easter! They look delicious! Please clarify this recipe makes 24 cheesecakes in a full size muffin pan?
I’ve made these twice now and love these! Really good and easy on the portion control! One question, what is the calorie content in each cupcake?
Make this last night and WOW they were deliscous!!!!! Thank you for sharing. I love rasberries too 🙂
Made these this weekend and they were delish. After some trial and error, I found it much better to let them cool IN the cupcake pan the entire time so they kept their shape. I even chilled them in the pan and they came out great.
Great recipe, these taste great!
OMG OM GOMG Thank you for this recipe!! This was so easy and super cute w/ the topping! Also, use a ziplock bag with the tip cut off to fill these babies so its much easier! <3 <3 <3 We are using black berry jam and Cherry Jam! I want to swirl some chocolate into the cherry but someone ate the damn chocolate! Another thing is that they had to cook longer if you put two pans in the oven.
Hi, I have been making this recipe for over 20 years and instead of the graham cracker crumb I use wafer cookies. My question is how did you get them out of the cupcake liners so perfectly? They alway crumble and some get stuck to the paper. Please. Also, do you put your toppings on last minute? Thank you, this recipe is delicious and disappear quickly.
I use cooking spray when making ANYTHING in cupcake liners, peels off nicely
Is 22 min good I took them out at 22 min
These are very pretty and look yummy. The recipe says to line the cupcake pan, yet they are called bite? Am I correct in thinking this means line a mini-cupcake pan?
I used a regular cupcake pan.
I make these for Venetian Tables at weddings. They look nice on trays with a variety of toppings – cherry, raspberry, blueberry, ganache, etc. Instead of using jams or jellies, I make glazes for fresh fruits, or use the fruit pastry fillings. They aren’t as sweet as using a jam or a jelly.
Do you use a full size cupcake pan or mini?
I used a full sized cupcake pan.
You may want to say what size cupcake pan to use. Many of these bitesize recipes are made with mini pans. It is really hard to see the size based on your pictures. I made these with the mini pan and then realized when I had so much ingredient left over that it was suppose to be the regular size. It’s misleading with the word “bitesize”. A normal cupcake isn’t bitesize.
So you use a regular cupcake pan, not a mini? And the recipe yields 24 “mini” chessecakes (cupcake size)?
Good advice on the yield, thank you!
does the recipe actually mea 4 x 8oz pkgs of cream cheese?
Instead of making a crust, you could use Nilla cookie/cracker. Time saver!!
Use Nilla wafers + pie filling on top, cherry or blueberry.
Perfect idea
I made these over the holidays, and they were a huge hit! Perfect bite-sized desserts!
Thanks so much Monica! I’m so glad they were a hit. 🙂
Any chance of lowering sugar and cholesterol ? Not many desserts for diabetic with fatty liver.
I’ll have to do some research! I’ll work on that and see what I can do Lauraine. 🙂
how about using stevia instead of sugar?