Description
Creamy bite-sized cheesecake treats with a buttery crust and a sweet-tart raspberry topping, perfect for parties, snacks, or elegant mini desserts.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 2 tbsp raspberry jam
- 1 tbsp lemon juice
- 1 tbsp powdered sugar (optional for garnish)
Instructions
- Preheat the oven to 325°F (160°C) and line a mini muffin pan with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until evenly combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
- In another bowl, beat the cream cheese and granulated sugar until smooth.
- Add the egg and vanilla extract and mix until fully combined.
- Spoon the cheesecake filling over the crusts, filling each cup about 3/4 full.
- Bake for 12–15 minutes until the centers are just set.
- Allow the cheesecake bites to cool completely, then refrigerate for at least 2 hours.
- In a small saucepan, heat raspberries, raspberry jam, and lemon juice until slightly thickened.
- Let the raspberry topping cool, then spoon a small amount over each cheesecake bite.
- Dust lightly with powdered sugar if desired and serve chilled.
Notes
- Frozen raspberries can be used if fresh are unavailable.
- Do not overbake to keep the cheesecake texture creamy.
- Chill well before serving for the best structure.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American