3.8 from 118 votes

Raspberry Cheesecake Bites

These Raspberry Cheesecake Bites are perfect for your next party. They're a delicious, make-ahead dessert that goes fast every time you serve them up!
Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24
Calories 259kcal
Author Aubrey



  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons butter melted
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon

Cheesecake Filling:

  • 32 ounces cream cheese room temp.
  • 1 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 eggs room temp.


  • 8 ounces raspberry jam


  • preheat oven to 325 degrees
  • line a standard-sized cupcake pan with liners
  • in a small bowl mix together graham cracker crumbs, butter, sugar, and cinnamon
  • pour 1 tablespoon of the mixture into the bottom of each cupcake liner and, using a cup, press it into an even packed layer
  • bake for 5 min

Cheesecake filling

  • in the bowl of an electric mixer whip cream cheese until fluffy
  • add in sugar slowly and keep whipping until smooth
  • add in eggs, one at a time
  • now mix in the salt and vanilla
  • pour in 3 tablespoons of cream cheese mixture into each cupcake liner
  • tap tray on the counter to bring the bubbles up to the top and pop them
  • place in the oven for 22 minutes
  • allow to cool for 5 min then remove them and transfer to a wire rack to cool to room temp
  • place 2 teaspoons of raspberry jam in the top where a little dip forms
  • move to the fridge to chill for 2-4 hours
  • enjoy!



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.


Calories: 259kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 210mg | Potassium: 78mg | Sugar: 21g | Vitamin A: 605IU | Vitamin C: 0.8mg | Calcium: 48mg | Iron: 0.5mg