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Mini Berry Cheesecakes

By: Casey Updated on Mon, 20 Jan 2025 20:06:11 GMT Irresistible Desserts
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By Casey

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Updated on Mon, 20 Jan 2025 20:06:11 GMT

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A plate of mini cupcakes topped with swirls of raspberry sauce and a fresh raspberry on each. Pin it
A plate of mini cupcakes topped with swirls of raspberry sauce and a fresh raspberry on each.

These mini Raspberry Swirl Cheesecake Bites have become my favorite party treat. I love how each little bite delivers that perfect combination of creamy cheesecake tangy raspberry and buttery graham cracker crust. They're just the right size for sharing though I always keep a few extras hidden away.

Perfect Little Bites of Joy

What makes these cheesecake bites so special is how they pack all the flavor of a full-sized cheesecake into two perfect bites. The raspberry swirl adds such pretty color and that sweet-tart punch we all love. Plus they're quick to make perfect for when you need something special but time is tight.

What You'll Need

  • Graham Cracker Crumbs: Makes that perfect crunchy base.
  • Sugar: Just enough to make everything sweetly balanced.
  • Melted Butter: Holds our crust together beautifully.
  • Cream Cheese: The star of our creamy filling.
  • Eggs: Makes everything silky smooth.
  • Vanilla Extract: Adds that lovely warm flavor.
  • Raspberry Preserves: Creates those beautiful pink swirls.
  • Fresh Raspberries: Makes them look extra special on top.

Let's Start Baking

Make The Base:
Mix your graham crumbs sugar and butter press into your lined muffin tins.
Create The Filling:
Beat your cream cheese and sugar until fluffy add eggs and vanilla until smooth.
Put It Together:
Fill each cup add little dots of preserves and make pretty swirls.
Time To Bake:
Pop them in at 325°F watch for that perfect slight jiggle in the middle.
Make Them Pretty:
Top with fresh berries once they're completely cool.

Keep Them Fresh

  • Serve Them Cool: They taste best nice and chilled.
  • Store Smart: Keep them covered in the fridge for up to 5 days.
  • Freeze Some: They freeze beautifully for up to 2 months.
A plate of mini cupcakes decorated with a swirl of white frosting and raspberry sauce, topped with fresh raspberries.
A plate of mini cupcakes decorated with a swirl of white frosting and raspberry sauce, topped with fresh raspberries.

Quick Answers

  • Plan Ahead: Make them two days early they'll be perfect.
  • Berry Choices: Stick to preserves in the filling fresh ones on top.
  • Mix It Up: Try them with whipped cream or chocolate drizzle.
  • Going Gluten-Free: Just swap in your favorite gluten-free cookies for the crust.

Frequently Asked Questions

Can I make these ahead?

Yes, make up to 2 days ahead and store covered in the fridge. Add fresh berries just before serving.

Why are my bites sinking in the middle?

This is normal and creates perfect wells for raspberry topping. Avoid overmixing to minimize sinking.

Can I freeze these?

Yes, freeze without toppings for up to 3 months. Thaw in fridge and add fresh berries before serving.

What can I use instead of raspberry preserves?

Any fruit preserves work well - try strawberry, blackberry, or mixed berry.

How do I prevent sticking?

Use paper liners and let cool completely before removing from pan.

4.70 from 358 votes

Raspberry Cheesecake Bites

Prep Time:
15 Minutes
Cook Time:
25 Minutes
Total Time:
40 Minutes
Servings:
12
A plate of mini cupcakes topped with swirls of raspberry sauce and a fresh raspberry on each.
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Bite-sized cheesecakes with graham cracker crust, creamy filling, and raspberry swirl. An elegant dessert that's perfect for parties.

Ingredients

  • 1 cup graham cracker crumbs.
  • 3 tablespoons sugar (for crust).
  • 4 tablespoons butter, melted.
  • 16 ounces cream cheese, softened.
  • 1/2 cup sugar (for filling).
  • 2 large eggs.
  • 1 teaspoon vanilla extract.
  • 1/2 cup raspberry preserves.
  • Fresh raspberries for garnish.

Instructions

1.

1. Preheat: Heat oven to 325°F.

2.

2. Prepare Muffin Tin: Line muffin tin with paper liners.

3.

3. Make Crust: Mix crumbs, sugar, melted butter.

4.

4. Press Crust: Press 1 tablespoon crumb mix into each cup.

5.

5. Prepare Filling: Beat cream cheese and sugar until smooth.

6.

6. Add Eggs: Add eggs one at a time, mixing well.

7.

7. Add Vanilla: Stir in vanilla extract.

8.

8. Add Mixture: Spoon mixture over crusts.

9.

9. Add Preserves: Drop preserves on top.

10.

10. Swirl Preserves: Swirl with toothpick.

11.

11. Bake: Bake 20-25 minutes until set.

12.

12. Cool: Cool completely.

13.

13. Garnish: Top with fresh raspberries.

Notes

  1. Perfect party dessert. Let cool fully before removing from tin.
  2. Can be made ahead and frozen.

Tools You'll Need

  • Muffin tin.
  • Paper liners.
  • Electric mixer.
  • Toothpicks.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese).
  • Wheat (graham crackers).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 12 g
  • Total Carbohydrate: 24 g
  • Protein: 4 g