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Lemon Raspberry Cheesecake Bites

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Chill Time
3 hrs
Total Time
4 hrs 25 mins
Servings: 16 bars
Calories: 234 kcal
Course: Cake
Cuisine: American

Ingredients

For the Crust:
  • 30 vanilla wafer cookies
  • ¼ cup butter melted
For the Cheesecake:
  • ⅓ cup heavy cream
  • ½ cup white chocolate morsels
  • 2 packages cream cheese, softened 8 ounce each
  • ¾ cup granulated sugar
  • 1 ½ teaspoon cornstarch
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the Topping:
  • 1 ½ cups lemon curd
  • 16 fresh raspberries

Instructions

    Cup of Yum
  1. For the crust, process cookies in food processor until crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into bottom of a foil lined 8inch square baking dish.
  2. Bake crust in a 350 degree oven for 8 minutes. Remove and cool while preparing cheesecake filling.
  3. For the filling, heat heavy cream in a double boiler over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
  4. In mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture. Pour into prepared crust and bake in a 300 degree oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely. Spread lemon curd on top of cheesecake, evenly.
  5. Refrigerate at least 3 hours.
  6. Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!

Notes

  • Use a double boiler for your filling mixture. If you don’t have a double boiler, use a glass or metal bowl over a saucepan.
  • Make sure you don’t over beat the cream cheese mixture. Over beating can cause air pockets in the cheesecake, creating cracks.
  • No water bath is needed for these bars since we’re topping them with lemon curd.
  • Use our graham cracker crust recipe instead.
  • Speaking of lemon curd, it is delicious. You can buy a jar of lemon curd from the store or make your own. It’s actually much easier to make than you might think!

Nutrition Information

Calories 234kcal (12%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 69mg (23%) Sodium 123mg (5%) Sugar 23g (46%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 234

% Daily Value*

Calories 234kcal 12%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 69mg 23%
Sodium 123mg 5%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.