🍰 Raspberry Cheesecake Bites
Ingredients (Makes ~12–16 bites)
Crust
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1 cup graham cracker crumbs (or digestive biscuits)
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3 tbsp unsalted butter, melted
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1 tbsp sugar
Cheesecake Filling
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8 oz (225 g) cream cheese, softened
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1/4 cup granulated sugar
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1 tsp vanilla extract
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1/2 cup sour cream or heavy cream
Topping
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1/2 cup fresh raspberries
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1–2 tbsp raspberry jam (optional, for glaze)
Instructions
1. Make the crust
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Preheat oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press mixture into mini muffin liners or a small baking dish.
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Bake 5–7 minutes, then let cool.
2. Make the cheesecake filling
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In a mixing bowl, beat cream cheese and sugar until smooth.
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Add vanilla extract and sour cream or heavy cream, mixing until creamy and fluffy.
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Spoon the filling over the cooled crusts.
3. Add raspberries
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Press 1 fresh raspberry into the center of each bite.
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If using jam, gently brush a thin layer of warmed raspberry jam over the top for a shiny glaze.
4. Chill
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Refrigerate for at least 2–3 hours (or overnight) to set properly.
5. Serve
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Pop the cheesecake bites out of liners or cut into small squares.
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Garnish with a sprinkle of powdered sugar or mint leaves if desired.
🌟 Tips & Variations
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Chocolate drizzle: Melt dark chocolate and drizzle over the bites for an extra indulgence.
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Almond crust: Replace graham crackers with crushed almonds for a nutty flavor.
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Mini version: Use a mini muffin tin for bite-sized party treats.
If you want, I can also give a no-bake version that’s faster and just as creamy. Do you want me to do that?
