Go Back

Raspberry Cream Cheese Bites

Creamy, tangy mini cheesecakes with raspberry swirls on buttery graham crusts — perfect bite-sized treats for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 mini bites
Course: Dessert, Snack
Cuisine: American, European
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp unsalted butter melted
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup sour cream or Greek yogurt
  • 0.25 cup granulated sugar
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 egg large egg omit for no-bake version
  • 1 tsp lemon zest
For the Raspberry Swirl
  • 0.75 cup raspberries fresh or frozen
  • 1 tbsp sugar
  • 1 tsp lemon juice

Method
 

  1. Preheat oven to 325°F (165°C) and prepare mini muffin tin.
  2. Mix graham crumbs, sugar, and melted butter; press into muffin cups and bake 5 minutes.
  3. Cook raspberries, sugar, and lemon juice into sauce; cool.
  4. Beat cream cheese with sugars, vanilla, and lemon zest; mix until smooth.
  5. Fill crusts with cream cheese mixture; swirl raspberry sauce on top.
  6. Bake 15 minutes or chill 3 hours for no-bake version.

Notes

For no-bake bites, chill crust and filling instead of baking. Perfect make-ahead treat!