Raspberry Cheesecake Bites with Chocolate Crust Recipe

Introduction

These Raspberry Cheesecake Bites with a rich chocolate crust are the perfect bite-sized dessert for any occasion. Creamy, tangy cheesecake meets fresh raspberries, all nestled on a crunchy chocolate base. They are easy to make and wonderfully elegant.

Ingredients

• 1 1/2 cups crushed chocolate cookies
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries, plus extra for garnish
• For the Raspberry Coulis (optional):
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons water

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and line a 24-cup mini muffin tin with paper liners.
2. Step 2: Prepare the chocolate crust by mixing the crushed chocolate cookies with melted butter until well combined. Press about a tablespoon of this mixture into the bottom of each muffin cup. Bake for 5 minutes, then remove from the oven.
3. Step 3: Make the cheesecake filling by beating the cream cheese and sugar together until smooth. Add the eggs one at a time, then mix in vanilla extract until well incorporated. Gently fold in the fresh raspberries.
4. Step 4: Spoon the cheesecake mixture over the pre-baked crusts, filling each cup nearly to the top.
5. Step 5: Bake for 20 minutes, or until the filling is set. Let the bites cool to room temperature, then chill in the refrigerator for at least 2 hours.
6. Step 6 (Optional): For the raspberry coulis, combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove seeds.
7. Step 7: Drizzle the raspberry coulis over the chilled cheesecake bites and garnish with fresh raspberries before serving.

Tips & Variations

• Use different cookie types like graham crackers or ginger snaps to change the flavor of the crust.
• For a smoother filling, beat the cream cheese until very creamy before adding other ingredients.
• Freeze these bites for a refreshing frozen treat and thaw slightly before serving.
• Add a handful of finely chopped white or dark chocolate to the filling for extra richness.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days. The raspberry coulis can be stored separately in the fridge for the same amount of time. To reheat, let them come to room temperature or enjoy chilled as is. These bites can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well but be sure to thaw and drain any excess liquid before adding them to the filling to prevent it from becoming too watery.

What if I don’t have a mini muffin tin?

You can use a regular muffin tin or small ramekins, but adjust the baking time accordingly, as larger portions may take longer to set.

Raspberry Cheesecake Bites with Chocolate Crust Recipe

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★★★★★

4.6 from 105 reviews

These Raspberry Cheesecake Bites with a rich chocolate cookie crust are a delightful mini dessert perfect for any occasion. Creamy cheesecake filling is studded with fresh raspberries, baked on a buttery chocolate crust, and optionally topped with a tangy raspberry coulis for an extra burst of flavor. Ready in under an hour, these bite-sized treats are easy to make and sure to impress.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 24 mini cheesecake bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Crust

• 1 1/2 cups crushed chocolate cookies
• 1/4 cup unsalted butter, melted

Cheesecake Filling

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries, plus extra for garnish

Raspberry Coulis (Optional)

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons water

Instructions

1. Preheat and Prepare Muffin Tin. Preheat your oven to 325°F (163°C) and line a 24-cup mini muffin tin with paper liners to prevent sticking and ensure easy removal.
2. Prepare the Chocolate Crust. Mix the crushed chocolate cookies with melted butter until well combined. Press about one tablespoon of this mixture firmly into the bottom of each muffin cup, then bake for 5 minutes to set the crust. Remove from oven and set aside.
3. Make the Cheesecake Filling. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. Gently fold in the fresh raspberries to keep them intact.
4. Fill and Bake. Spoon the cheesecake mixture over the pre-baked chocolate crusts, filling each muffin cup nearly to the top. Bake the filled cups for 20 minutes or until the filling is set but still slightly jiggly in the center.
5. Cool and Chill. Allow the cheesecake bites to cool down to room temperature in the tin. Once cooled, refrigerate them for at least 2 hours to let them firm up and develop flavor.
6. Prepare Raspberry Coulis (Optional). In a saucepan over medium heat, combine the raspberries, sugar, and water. Cook until the raspberries break down and the mixture thickens slightly, stirring occasionally. Strain the mixture through a fine-mesh sieve to remove seeds, creating a smooth coulis.
7. Serve. Drizzle the chilled cheesecake bites with raspberry coulis and garnish each with fresh raspberries just before serving for an elegant finish.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
• Be gentle when folding in raspberries to prevent them from breaking up too much and coloring the batter.
• Use paper liners for easy removal of the mini cheesecakes.
• The raspberry coulis adds a sweet and tangy contrast but can be omitted if preferred.
• You can prepare these cheesecake bites a day in advance and keep refrigerated.
• For a gluten-free version, use gluten-free chocolate cookies for the crust.

Keywords: raspberry cheesecake bites, mini cheesecakes, chocolate crust, raspberry coulis, easy dessert, bite-sized cheesecake