Raspberry Cheesecake Bites

Name: Raspberry Cheesecake Bites
Prep time: 15 min
Cook time: 22 min
Total time: 4 h 37 min
Yield: 24 cheesecakes
Ingredients: 1 ½ cups Graham cracker crumbs; 4 tablespoons butter; 3 tablespoons granulated sugar; ¼ teaspoon cinnamon; 32 ounces cream cheese; 1 ½ cup granulated sugar; 4 eggs; 1 teaspoon vanilla extract; ¼ teaspoon salt; 8 ounces raspberry jam

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 37 mins
Servings
24 cheesecakes
Calories
259 kcal
Course
Dessert
Cuisine
American

Raspberry Cheesecake Bites

Finn Ferguson

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Raspberry Cheesecake Bites are the perfect bite-sized treat for Valentine's day or any occasion! These little desserts are super simple & oh-so-scrumptious!

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Ingredients

Servings

Crust

1 ½ cups Graham cracker crumbs
4 tablespoons butter melted
3 tablespoons granulated sugar
¼ teaspoon cinnamon

Cheesecake Filling

32 ounces cream cheese at room temperature
1 ½ cup granulated sugar
4 eggs at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt

Topping

8 ounces raspberry jam

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Instructions

Preheat oven to 325 degrees F.

Crust

Line two standard-sized muffin tins with cupcake liners.
In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon.
Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Using a cup, press crumbs into an even packed layer.
Bake for 5 minutes. Remove from oven and let rest while you make the filling.

Cheesecake Filling

In the bowl of a stand mixer, whip cream cheese until fluffy. (You can use a hand mixer instead if you prefer.)
Add in sugar slowly to the cream cheese and keep mixing until smooth.
Add in eggs, one at a time. Then add vanilla and salt; mix to combine.
Pour 3 tablespoons of the cheesecake filling into each cupcake liner.
Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
Bake cheesecakes for 22 minutes. Remove from oven and allow to cool for 5 minutes. Then transfer to a wire rack to cool to room temp.

Topping

Place 2 teaspoons of raspberry jam on top of the cheesecakes where a little dip forms.
Move cheesecakes to the fridge to chill for 2 to 4 hours.

Notes

not
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.

Nutrition Information

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Calories 259kcal (13%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 8g (40%) Cholesterol 73mg (24%) Sodium 210mg (9%) Potassium 78mg (2%) Sugar 21g (42%) Vitamin A 605IU (12%) Vitamin C 0.8mg (1%) Calcium 48mg (5%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 24cheesecakes

Amount Per Serving

Calories 259 kcal

% Daily Value*

Calories	259kcal	13%
Carbohydrates	26g	9%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	8g	40%
Cholesterol	73mg	24%
Sodium	210mg	9%
Potassium	78mg	2%
Sugar	21g	42%
Vitamin A	605IU	12%
Vitamin C	0.8mg	1%
Calcium	48mg	5%
Iron	0.5mg	3%