Raspberry Cheesecake Bites

These Raspberry Cheesecake Bites are to die for. Easy to make and will be a hit with all cheesecake lovers. This is a must try recipe!

Raspberry Cheesecake Bites

I love making cheesecake. Mostly because I love EATING cheesecake. Recently my wife needed to bring a dessert to a potluck at work. Instead of making one large cheesecake, I made these cheesecake bites with raspberry topping.

I’ve been making cheesecakes for many years so I found this recipe very easy to make. The process is really no different than your traditional cheesecake recipe.

Raspberry Cheesecake Bites

The beauty of this Raspberry Cheesecake Bites recipe is that you can use whatever topping you prefer or have on hand.

I needed to use some raspberry jam, so that’s what we made here, but you can easily substitute for strawberry, blueberry, and apricot. Basically whatever floats your boat!

Raspberry Cheesecake Bites

If you’ve never made cheesecake before, it can be a little intimidating. What I have learned over the years to ensure a perfect consistency is to make sure you whip the cream cheese enough.

You should take the cream cheese out of the fridge a couple of hours before using it. When whipping, I would suggest a good 5 to 7 minutes.

Tips

  • While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.

After the baking process is done, expect the center of each to be a little “jiggly”. This is normal. It will set up during the cool-down process in the fridge.

Raspberry Cheesecake Bites

You will need the following ingredients to make this Raspberry Cheesecake Bites recipe (see recipe card for quantities): Graham Cracker Crumbs, Unsalted Butter, White Sugar, Ground Cinnamon, Cream Cheese, Salt, Vanilla Extract, Eggs and Raspberry Jam.

  1. Preheat the oven to 325°F.
  2. Line a cupcake pan with liners. Set aside.
  3. In a small bowl mix the graham cracker crumbs, butter, sugar, and cinnamon.
  4. Pour 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press it into a packed layer. Bake for 5 minutes.
    Raspberry Cheesecake Bites
  5. In a mixing bowl, whip cream cheese until fluffy using an electric mixer.
  6. Add in sugar slowly and keep whipping until smooth. Add in eggs one at a time ensuring it’s well mixed after each addition.
  7. Once well mixed, add the salt and vanilla extract and mix well.
  8. Put 3 tablespoons of cream cheese mixture into each cupcake liner. Tap the tray on the counter to remove any air bubbles.
    Raspberry Cheesecake Bites
  9. Bake for 22 minutes. Allow them to cool for 5 min then transfer to a wire rack to cool to room temperature.
    Raspberry Cheesecake Bites
  10. Place 2 teaspoons of raspberry jam on the top of each. Move cheesecake bites to the fridge and let chill for at least 2 hours.

Printable Recipe Card

Raspberry Cheesecake Bites

Raspberry Cheesecake Bites

These Raspberry Cheesecake Bites are to die for. Easy to make and will be a hit with all cheesecake lovers. This is a must try recipe!
5 from 5 votes
Prep Time15 minutes
Cook Time27 minutes
Cooling Time 35 minutes
Total Time1 hour 17 minutes
Course Dessert
Cuisine American
Servings 20
Calories 248 kcal

Equipment

Ingredients
 

Base
  • 1 ½ cups Graham Cracker Crumbs
  • 4 Tbsp Unsalted Butter, melted
  • 3 Tbsp White Sugar
  • ¼ Tsp Ground Cinnamon
Cheesecake Filling
  • 32 oz Low Fat Cream Cheese, room temperature
  • 1 ½ cup White Sugar
  • ¼ Tsp Salt
  • 1 Tsp Vanilla Extract
  • 4 Eggs, room temperature
Topping
  • 8 oz Raspberry Jam

Instructions
 

  • Preheat the oven to 325°F.
  • Line a cupcake pan with liners. Set aside.
  • In a small bowl mix the graham cracker crumbs, butter, sugar, and cinnamon.
  • Pour 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press it into a packed layer. Bake for 5 minutes.
Cheesecake filling
  • In a mixing bowl, whip cream cheese until fluffy using an electric mixer.
  • Add in sugar slowly and keep whipping until smooth. Add in eggs one at a time ensuring it's well mixed after each addition.
  • Add the salt and vanilla extract and mix well.
  • Put 3 tablespoons of cream cheese mixture into each cupcake liner. Tap the tray on the counter to remove any air bubbles.
  • Bake for 22 minutes. Allow them to cool for 5 min then transfer to a wire rack to cool to room temperature.
  • Place 2 teaspoons of raspberry jam on the top of each. Move cheesecake bites to the fridge and let chill for at least 2 hours.

Nutrition

Calories: 248kcalCarbohydrates: 33gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 63mgSodium: 300mgPotassium: 144mgFiber: 1gSugar: 26gVitamin A: 369IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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4 Comments

  1. Elizabeth R. says:

    These. Are. AMAZING. I have an obsession with cheesecake, and these knock Cheesecake Factory and so many others out of the park.
    Such a great recipe! A must try!!

    1. Glad you liked them! One of my favs for sure!

  2. Brandi says:

    These are so good, and really easy to make. Thank you!

  3. Sharon Lanthier says:

    These cheese cake bites are to die for. They are incredibly easy to make and would go perfect for a get together. I made them in a regular size muffin tins, but for my next get together, I am going to make them in my mini muffin pan. The raspberry jam adds a great flavour. Will definitely make these again.