Raspberry Cheesecake Bites Crust

Featured in Bake Something Special.

Enjoy a delightful treat of Raspberry Cheesecake Bites with Chocolate Crust, combining tangy raspberries and velvety cheesecake with a perfectly crumbly chocolate base. These sweet bites are easy to prepare, making them ideal for gatherings or personal indulgence. Prepare a luscious raspberry coulis for added flavor, or enjoy them as is. With minimal effort and maximum taste, these bites will surely impress your friends and family.

Rose
Updated on Wed, 30 Apr 2025 17:43:29 GMT
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This raspberry cheesecake bite recipe transforms simple ingredients into an elegant dessert that never fails to impress at gatherings. The contrast between the chocolate crust and creamy raspberry filling creates a perfect balance of flavors that keeps everyone reaching for more.

I first made these for my sister's bridal shower and they disappeared within minutes. Now they've become my signature dessert that friends specifically request when I ask what I should bring to potlucks.

Ingredients

  • Chocolate cookies: for the perfect crunchy base that complements the creamy filling
  • Unsalted butter: to bind the crust and add richness without extra salt
  • Cream cheese: provides that classic tangy cheesecake flavor look for full fat for best texture
  • Granulated sugar: balances the tartness of berries and cream cheese
  • Large eggs: act as the binder giving structure to your cheesecake
  • Vanilla extract: enhances all the flavors without overpowering
  • Fresh raspberries: add beautiful color and bright flavor throughout the filling

Step-by-Step Instructions

Prepare the Baking Vessels:
Preheat your oven to 325°F and carefully line each cup of your mini muffin tin with paper liners. Make sure they're pressed firmly into place to create consistent shapes for your cheesecake bites.
Create the Chocolate Foundation:
Mix crushed chocolate cookies thoroughly with melted butter until every crumb is moistened and the mixture resembles wet sand. Press a tablespoon into each liner using the back of a measuring spoon to create an even compact layer. Bake just for 5 minutes to set the crust.
Craft the Creamy Filling:
Beat cream cheese until absolutely smooth with no lumps whatsoever before adding sugar. Incorporate eggs one at a time allowing each to fully blend before adding the next. Mix in vanilla until just combined then fold in raspberries with a gentle hand to keep their shape intact.
Fill and Bake:
Carefully spoon the cheesecake mixture over each prepared crust filling about 90 percent full. The filling will puff slightly during baking but settle as it cools. Bake for exactly 20 minutes or until centers barely jiggle when the pan is lightly tapped.
Cooling and Setting:
Allow the cheesecake bites to cool completely at room temperature before transferring to the refrigerator. Chill for a minimum of 2 hours though overnight is even better for flavors to develop fully and texture to set properly.
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The first time I served these at a family gathering my grandmother who rarely eats desserts had three in one sitting. She confessed that the combination of chocolate and raspberry reminded her of the special chocolates my grandfather would bring her when they were dating in the 1950s.

Perfect Raspberries Matter

The quality of your raspberries dramatically impacts the final flavor of these cheesecake bites. Look for berries that are vibrant red fully ripe but still firm. Avoid any with soft spots or mold as they can quickly contaminate the entire batch. If fresh raspberries aren't in season frozen ones work surprisingly well just thaw and drain thoroughly before folding into the batter.

Make It Your Own

This versatile recipe welcomes creative adaptations to suit your taste preferences. Replace raspberries with blackberries or strawberries for a different berry experience. For chocolate lovers add mini chocolate chips to the filling for extra indulgence. White chocolate lovers can drizzle melted white chocolate over the finished bites instead of the raspberry coulis for an elegant finish that contrasts beautifully with the red berries.

Serving With Style

Transform these simple cheesecake bites into an impressive dessert display by arranging them on a tiered stand interspersed with fresh berries and mint leaves. For special occasions dust the tops with edible gold powder or serve alongside champagne for a celebratory touch. These bites pair wonderfully with coffee or dessert wine making them perfect for after dinner enjoyment.

Frequently Asked Questions

→ How do I make the crust finer?

Pulse the chocolate cookies in a food processor to achieve a fine crumb for the crust.

→ Can I use frozen raspberries?

Yes, but ensure they are thawed and drained to avoid excess moisture in the filling.

→ Do I need to use raspberry coulis?

No, the coulis is optional. The cheesecake bites are delicious even without it, but it adds a flavorful touch.

→ How do I ensure a smooth cheesecake filling?

Ensure all the ingredients, especially the cream cheese, are at room temperature before mixing.

→ How long should I chill the bites after baking?

Chill the cheesecake bites in the refrigerator for at least 2 hours to allow them to set properly.

Raspberry Cheesecake Bites Crust

Delight in tangy raspberry cheesecake with a chocolatey crunch.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Rose

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 mini cheesecake bites)

Dietary: Vegetarian

Ingredients

→ Chocolate Crust

01 1 1/2 cups crushed chocolate cookies
02 1/4 cup unsalted butter, melted

→ Cheesecake Filling

03 16 ounces cream cheese, softened
04 1/2 cup granulated sugar
05 2 large eggs
06 1 teaspoon vanilla extract
07 1 cup fresh raspberries, plus extra for garnish

→ Raspberry Coulis (Optional)

08 1 cup fresh raspberries
09 1/4 cup granulated sugar
10 2 tablespoons water

Instructions

Step 01

Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners.

Step 02

Mix the crushed chocolate cookies with melted butter until well combined. Press a tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then remove from the oven.

Step 03

Beat the cream cheese and sugar together until smooth. Add eggs one at a time, then vanilla, mixing until well incorporated. Gently fold in the raspberries.

Step 04

Spoon the cheesecake mixture over the pre-baked crusts, filling each cup nearly to the top.

Step 05

Bake for 20 minutes, or until the filling is set. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours.

Step 06

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.

Step 07

Drizzle raspberry coulis over chilled cheesecake bites and garnish with fresh raspberries before serving.

Notes

  1. For a finer crust, pulse the chocolate cookies in a food processor until they are fine crumbs.
  2. To ensure a smooth cheesecake filling, make sure all ingredients are at room temperature before mixing.
  3. Chill the cheesecake bites thoroughly before serving to ensure they hold their shape.

Tools You'll Need

  • Mini muffin tin
  • Paper liners
  • Mixing bowls
  • Electric mixer
  • Fine-mesh sieve (optional for coulis)
  • Saucepan (optional for coulis)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy ingredients (cream cheese, butter).
  • Contains eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 188
  • Total Fat: 14 g
  • Total Carbohydrate: 15 g
  • Protein: 2 g