Short Description
Raspberry Bliss Cheesecake Bites are creamy, bite-sized treats with a luscious cheesecake filling, a buttery graham cracker crust, and a sweet-tart raspberry swirl. These mini desserts are perfect for parties, holidays, or satisfying your cheesecake cravings without the need for a full-sized cake.
Why You’ll Love This Recipe
- No-bake and easy to make – A simple recipe with minimal effort.
- Perfectly portioned – Great for sharing or serving at gatherings.
- Rich and creamy texture – Smooth cheesecake paired with a crunchy crust.
- Beautiful presentation – The raspberry swirl adds an elegant touch.
- Make-ahead friendly – Stores well for convenient snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Butter, melted
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Fresh raspberries
- Granulated sugar
- Lemon juice
Directions
- Prepare the Crust: Mix graham cracker crumbs with melted butter, then press into mini muffin tins. Chill to set.
- Make the Raspberry Sauce: Blend raspberries with granulated sugar and lemon juice. Strain to remove seeds.
- Prepare the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Assemble the Bites: Spoon cheesecake filling over the crusts, then drizzle raspberry sauce and swirl with a toothpick.
- Chill: Refrigerate for at least 2 hours until firm.
- Serve and Enjoy: Carefully remove from the tins and serve chilled.
Servings and Timing
- Servings: 12-15 bites
- Preparation Time: 20 minutes
- Chilling Time: 2 hours
Variations
- Chocolate Crust: Substitute graham crackers with crushed chocolate cookies.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
- Lemon Twist: Add lemon zest to the cheesecake filling for extra brightness.
- Mixed Berry Swirl: Combine raspberries with blueberries or strawberries for a multi-berry effect.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not needed; best enjoyed chilled.
FAQs
Can I make these ahead of time?
Yes! They store well in the fridge and taste even better the next day.
Do I need a special pan?
A mini muffin tin or silicone mold works best for easy removal.
Can I use frozen raspberries?
Yes, just thaw them before blending into the sauce.
How do I get a smooth cheesecake texture?
Ensure cream cheese is fully softened and beat until creamy.
Can I use store-bought raspberry sauce?
Yes, but homemade sauce provides the best fresh flavor.
What’s the best way to swirl the raspberry sauce?
Use a toothpick to create delicate swirls before chilling.
Can I use a different crust?
Absolutely! Try crushed shortbread cookies or nuts for variety.
Do I need to bake the crust?
No, chilling it will set the butter and hold the shape.
Can I add toppings?
Yes! Try white chocolate shavings or fresh raspberries for extra flair.
How do I make them firmer?
Chilling longer or adding a little gelatin to the filling will help.
Conclusion
Raspberry Bliss Cheesecake Bites are the perfect combination of creamy cheesecake, tangy raspberry swirl, and a buttery crust. These delightful mini treats are easy to make, stunning to serve, and impossible to resist!
PrintRaspberry Bliss Cheesecake Bites Recipe
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 bites 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Bliss Cheesecake Bites are a dreamy, bite-sized treat with a creamy cheesecake filling, a buttery graham cracker crust, and a burst of fresh raspberry flavor. Perfect for parties, holidays, or anytime you need a sweet, no-bake indulgence!
Ingredients
- Crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
- Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream (whipped to stiff peaks)
- Raspberry Topping
- 1/2 cup fresh raspberries (plus extra for garnish)
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prepare the Crust
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 teaspoon of the mixture into mini muffin liners or silicone molds.
- Refrigerate while preparing the filling.
- Make the Cheesecake Filling
- Beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream until light and fluffy.
- Pipe or spoon the mixture onto the chilled crusts.
- Prepare the Raspberry Topping
- In a small saucepan, heat raspberries, sugar, and lemon juice over low heat.
- Mash raspberries with a fork and simmer for 2-3 minutes until thickened.
- Let cool, then spoon a small amount over each cheesecake bite.
- Chill & Serve
- Refrigerate for at least 1 hour before serving.
- Garnish with fresh raspberries and enjoy!
Notes
- For a smoother topping, strain the raspberry mixture to remove seeds.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Swap graham crackers for Oreo crumbs for a chocolatey twist!
Nutrition
- Calories: ~120
- Sugar: ~7g
- Sodium: ~60mg
- Fat: ~8g
- Saturated Fat: ~5g
- Unsaturated Fat: ~2g
- Trans Fat: ~0g
- Carbohydrates: ~10g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~25mg
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