Description
Deliciously creamy raspberry cheesecake bites with a graham cracker crust, perfect for dessert lovers.
Ingredients
Scale
- 2 cups fresh raspberries, plus extra for garnish
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons confectioners’ sugar
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of an 8×8-inch square pan to form an even layer. Refrigerate for about 15 minutes to set.
- Make the Raspberry Mixture: In a blender, puree the raspberries until smooth. For a smoother texture, strain through a fine mesh sieve to remove seeds.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the pureed raspberries to the cream cheese mixture and mix well until fully combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks. Add confectioners’ sugar gradually while whipping. Fold the whipped cream gently into the raspberry cream cheese mixture, ensuring it is evenly blended.
- Assemble the Cheesecake Bites: Spread the raspberry whipped mixture evenly over the chilled crust. Refrigerate for at least 4 hours or until set.
- Cut and Serve: Once set, cut the cheesecake into bite-sized squares. Top each square with a dollop of whipped cream and a fresh raspberry for garnish.
Notes
- For a stronger crust: You can bake the crust at 350°F (175°C) for 10 minutes before chilling for a firmer texture.
- Flavor Variations: Mix in a little lemon zest with the raspberry puree for a citrusy twist.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg