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Delightfully Creamy Raspberry Cheesecake Bites with a Crunchy Crust

Indulge in the bliss of these Raspberry Cheesecake Bites, a delightful fusion of sweet and tangy flavors that will tantalize your taste buds

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Delightfully Creamy Raspberry Cheesecake Bites with a Crunchy Crust
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Presentation Tips:
To serve, carefully remove bites from the muffin tin and place on a serving platter. Garnish with a drizzle of raspberry sauce or fresh mint leaves for added flair and flavor.
Chilling Time:
After filling the crusts, refrigerate the bites for at least 4 hours. This allows flavors to meld and the filling to set properly. Overnight chilling is even better for optimal firmness.
Pureeing Raspberries:
For a smooth raspberry puree, blend fresh raspberries in a food processor until silky and strain through a fine mesh to remove seeds. This step elevates the appearance and texture of your cheesecake bites.
Folding Techniques:
When incorporating whipped cream into the cream cheese mixture, use a gentle folding motion. This prevents deflation of the whipped cream, ensuring a light and airy filling. Be patient and fold until just combined.
Whipping Cream:
Chill your mixing bowl and beaters before whipping heavy cream. This helps achieve stiff peaks quickly. Beat until peaks form but avoid over-whipping, which can turn it into butter.
Making the Crust:
To achieve a perfect crust, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press this mixture into the muffin tins firmly using a flat-bottomed glass for an even layer. Bake until lightly golden to enhance flavor.
Delightfully Creamy Raspberry Cheesecake Bites with a Crunchy Crust

The Complete Guide to Mastering Raspberry Cheesecake Bites

Making the Crust:
To achieve a perfect crust, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press this mixture into the muffin tins firmly using a flat-bottomed glass for an even layer. Bake until lightly golden to enhance flavor.
Whipping Cream:
Chill your mixing bowl and beaters before whipping heavy cream. This helps achieve stiff peaks quickly. Beat until peaks form but avoid over-whipping, which can turn it into butter.
Folding Techniques:
When incorporating whipped cream into the cream cheese mixture, use a gentle folding motion. This prevents deflation of the whipped cream, ensuring a light and airy filling. Be patient and fold until just combined.
Pureeing Raspberries:
For a smooth raspberry puree, blend fresh raspberries in a food processor until silky and strain through a fine mesh to remove seeds. This step elevates the appearance and texture of your cheesecake bites.
Chilling Time:
After filling the crusts, refrigerate the bites for at least 4 hours. This allows flavors to meld and the filling to set properly. Overnight chilling is even better for optimal firmness.
Presentation Tips:
To serve, carefully remove bites from the muffin tin and place on a serving platter. Garnish with a drizzle of raspberry sauce or fresh mint leaves for added flair and flavor.
Storage Techniques:
Store any leftover cheesecake bites in an airtight container in the fridge. They can last up to 5 days, but for longer storage, freeze them in an airtight container for up to a month.
Adjusting Sweetness:
Taste the filling before chilling and adjust the sweetness as desired. Remember that chilling can slightly mute flavors, so a little extra sweetness may be necessary.
Baking the Crust:
Bake the crust until just golden for a richer flavor. Avoid overbaking, as a burnt crust can overpower the delicate cheesecake filling.
Keeping Ingredients Cold:
Always keep cream cheese and heavy cream cold until you’re ready to use them. This helps maintain the right texture and consistency for your cheesecake filling.
Chef's Secrets to Perfecting Your Raspberry Cheesecake Bites
These bites are rich! Consider cutting them into smaller pieces for larger gatherings to ensure everyone gets to enjoy them.
These cheesecake bites can be made up to 2 days in advance. Just keep them covered in the fridge to maintain freshness.
For a beautiful presentation, add a raspberry sauce drizzle on the serving plate or directly on top before serving.
Store leftover cheesecake bites in an airtight container in the fridge for up to 5 days. They can also be frozen for up to a month.
Delightfully Creamy Raspberry Cheesecake Bites with a Crunchy Crust

Delightfully Creamy Raspberry Cheesecake Bites with a Crunchy Crust

Indulge in the bliss of these Raspberry Cheesecake Bites, a delightful fusion of sweet and tangy flavors that will tantalize your taste buds. Each bite boasts the richness of cream cheese and heavy cream, perfectly balanced with the vibrant tartness of fresh raspberries, creating a mouthwatering treat. The buttery graham cracker crust adds a satisfying crunch that complements the creamy filling, making these bites irresistible. Perfect for summer parties, holiday gatherings, or as a special after-meal dessert, they evoke feelings of nostalgia and joy with every delicious morsel. These delightful treats are not only easy to make but also a guaranteed crowd-pleaser, leaving everyone craving just one more bite. Experience the harmony of flavors and textures that make these Raspberry Cheesecake Bites a must-try, and share them with loved ones for a memorable dessert experience.

Delightfully Creamy Raspberry Cheesecake Bites with a Crunchy Crust
Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
Chef
JUE
Category
Dessert
Difficulty
Easy
Cuisine
American
Yield
12 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

For the crust:
01
1 cup graham cracker crumbs - provides the perfect crunchy base to balance the creamy filling.
02
1/4 cup granulated sugar - sweetens the crust and enhances the overall flavor.
03
1/2 cup unsalted butter, melted - binds the crumbs together and adds richness.
For the filling:
04
16 oz cream cheese, softened - offers a rich and creamy texture that's essential for cheesecake.
05
1 cup powdered sugar - adds sweetness and smoothness to the cheesecake filling.
06
1 tsp vanilla extract - infuses warmth and a lovely depth of flavor.
07
1 cup heavy cream - for luscious creaminess and lightness in the filling.
08
1 cup fresh raspberries, pureed - adds natural sweetness and a tangy punch.
09
1 tbsp lemon juice - brightens the flavors and rounds out the sweetness.
For garnish:
10
Additional fresh raspberries - for an elegant touch and burst of freshness.
11
Mint leaves - adds a pop of color and a refreshing aroma.

Instructions

01
Step 1: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
02
Step 2: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until all crumbs are moistened.
03
Step 3: Press the crust mixture firmly into the bottom of each muffin liner, ensuring an even layer. Bake for 10 minutes until lightly golden.
04
Step 4: While the crust is baking, in a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
05
Step 5: Gradually add in the powdered sugar and vanilla extract, mixing until combined and smooth.
06
Step 6: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture to keep the texture light.
07
Step 7: Add the pureed raspberries and lemon juice to the filling, gently folding until well incorporated and the mixture is a lovely pink color.
08
Step 8: Spoon the cheesecake filling evenly over the baked crusts in the muffin tin. Smooth the tops with a spatula.
09
Step 9: Refrigerate the cheesecake bites for at least 4 hours, or until set. Overnight is ideal for best results.
10
Step 10: Once set, carefully remove the bites from the muffin tin and serve chilled, garnished with fresh raspberries and mint leaves.