Best 2 Raspberry Cheesecake Bites Recipes
Indulge in the delightful symphony of flavors with these exquisite Raspberry Cheesecake Bites, where creamy cheesecake filling meets a vibrant raspberry swirl, all nestled in a delicate graham cracker crust. These bite-sized treats are not only visually stunning but also a culinary delight that will tantalize your taste buds.
These Raspberry Cheesecake Bites are the perfect balance of sweet and tangy, with a creamy, velvety texture that melts in your mouth. The graham cracker crust provides a sturdy base, while the raspberry swirl adds a burst of fruity freshness. These delectable treats are perfect for any occasion, whether you're hosting a party or simply craving a sweet treat.
Our collection of Raspberry Cheesecake Bite recipes offers a variety of options to suit your preferences. From classic recipes that stay true to the traditional flavors to innovative takes that incorporate unique ingredients and techniques, you're sure to find a recipe that tickles your fancy.
Whether you prefer a no-bake option for a quick and easy dessert or a baked version for a more indulgent experience, our recipes have got you covered. We also offer gluten-free and vegan variations to cater to different dietary needs.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving more. These Raspberry Cheesecake Bites are waiting to become the star of your next gathering or a cherished sweet treat in your kitchen.
RASPBERRY CHEESECAKE BITES
Summer time is perfect for chilled no bake desserts, and these raspberry cheesecake bites are one of best treats for this season. Refreshing, fruity, creamy mixture coated in biscuits crumbs, it's pretty hard to resist.
Provided by Ella Marincus-HomeCookingAdventure
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
- In another bowl whip the cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
- Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
- Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
- Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
- Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.
Nutrition Facts : ServingSize 1 g, Calories 112 kcal, Carbohydrate 8.7 g, Protein 1.8 g, Fat 7.9 g, SaturatedFat 4.6 g, Cholesterol 23 mg, Sugar 4.5 g
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
Tips:
- Use fresh raspberries. Fresh raspberries will give your cheesecake bites the best flavor. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed.
- Don't overmix the batter. Overmixing the batter will make the cheesecake bites tough. Mix just until the ingredients are combined.
- Bake the cheesecake bites until they are just set. The cheesecake bites are done baking when the center is still slightly jiggly. If you overbake them, they will be dry and crumbly.
- Chill the cheesecake bites before serving. Chilling the cheesecake bites will help them to set and firm up. You can chill them for at least 4 hours, or overnight.
- Garnish the cheesecake bites with fresh raspberries and mint leaves. This will make them look extra special and inviting.
Conclusion:
Raspberry cheesecake bites are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a creamy cheesecake filling that is swirled with raspberry jam and topped with a graham cracker crust. These cheesecake bites are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
