Raspberry Cheesecake Bites
User Reviews
4.5
Raspberry Cheesecake Bites
Description
This recipe starts with a crust made from graham cracker crumbs, butter, sugar, and cinnamon, pressed into cupcake liners and baked briefly to set. The filling involves whipping cream cheese until fluffy, then gradually adding sugar, eggs, vanilla, and salt to create a smooth mixture. After pouring the batter over the crusts, the bites bake until set but tender.
The bite-sized cheesecakes are topped with raspberry jam after cooling, providing a bright fruity contrast to the rich filling and spiced crust. This portion-controlled dessert is easy to serve at gatherings or for individual treats.
They are intended to be larger than traditional mini cupcakes, making them substantial. The bites can be frozen without the jam topping and thawed overnight for convenient make-ahead preparation.
Ingredients
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 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- 8 ounces raspberry jam
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
- The cheesecake bites are larger than traditional mini cupcakes and offer a substantial serving.
- You can freeze the cheesecake bites without raspberry topping and defrost them in the refrigerator overnight before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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