This Cheesecake Bites Recipe is the best dessert I have ever made! Normally, I am a picky cheesecake eater, because I don’t like overly rich desserts. These Raspberry Cheesecake Bites were creamy and delicious, but light enough that I could have eaten the whole batch by myself!
Don’t worry, I only ate probably 5….ok, maybe 10! My husband had to have at least one, because he said these were the best desserts I have ever made! And I have to agree!
I was inspired by a pin from Real House Moms. I did make a small adjustment to the recipe! The original pin tops the cheesecake bites with raspberry jam, but I tried a few with fresh raspberries and it was even better!
These desserts look delicate, but they are actually so fast and easy to make! The trick is spraying your tin cupcake liners with a cooking spray before adding the crust and filling.
I also like this recipe because it can be stored for a couple days in the fridge. Pre-prepped party food? Yes, please!
The next party I host, I definitely need to serve these! (If only to keep me from eating the whole batch by myself again!)
Raspberry Cheesecake Bites Recipe
Author: Maria
Recipe type: Dessert
Serves: 24Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs
5 T butter, melted
3 T sugar
1/4 t cinnamonCheesecake Filling
32 oz. cream cheese blocks, room temp (yes, you read that right)
1 1/2 c sugar
1/4 t salt
1 t vanilla extract
4 eggsToppings
Fresh fruit or jam!Instructions:
Crust
Preheat oven to 325 degrees
Spray your cupcake liners with cooking spray and place in cupcake pan
Make your 1 1/2 cups of graham cracker crumbs using a blender or grinder
In a small bowl combine the graham cracker crumbs, melted butter, sugar and cinnamon
Press about 1 T of crust mixture into each cupcake liner
Cheesecake filling
In a separate bowl combine cream cheese, sugar, salt, vanilla and eggs
Using an electric mixer, whip cream cheese mixture until fluffy
Pour about 3 T of cream cheese mixture into each cupcake liner
Place in the oven for 22 minutes
Allow cheesecake bites to chill in fridge before topping and serving (2-4 hours)Notes: Don’t worry if the cheesecake bites crack while baking! The cracks seal up again and any remaining flaws will be hidden by the toppings!
This awesome post has been shared with Tatertots and Jello and Whipperberry
Are these regular cupcake size, or mini?
Hey Pete!
These should be made using the regular tin cupcake liners. I tried a few with the tiny cupcake liners and they did not hold together very well (crumbled when removing the wrapper).
Did you use the regular size cupcake pans or the tiny ones
Hey Dolores! These are made using the regular cupcake liners, but make sure to use the tin ones! I sprayed the tin ones with cooking spray, so they didn’t crumble when I pulled them out. I tried a few with the tiny cupcake liners and they didn’t hold together as well.
I still count these as “bites” though since I had no problem stuffing one after the other in my mouth. 😉
Would they work with choclate graham cracker crumbs?
I am thinking that they would. If you try that Judi, let us know! We’d love to hear!
I did this yesterday, but reduce the amount of ingredients since 24 servings are too much for a family of 4 ?. We all love it! Thank you so much! ! And I hope you don’t mind if I mention your site to my blog since I am planning to post my reduce version of this recipe. I just started blogging October this year? Again thanks and happy cooking!
Would love to try this recipe. Am wondering if the paper liners should be removed before refrigerating, or are they just as well taken off by party guests, with no difficulty?