Raspberry Cheesecake Bites with Chocolate Crust Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
