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!

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.

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!

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.

💭 Recipe Tip

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.

📋 Gather your Ingredients

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.

🥣 How to make Raspberry Cheesecake Bites

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.
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.
Once well mixed, 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.

📖 Recipe