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!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons butter melted
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 32 ounces cream cheese room temp.
- 1 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs room temp.
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
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
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