Raspberry Bliss Cheesecake Bites

Ever get that craving for just a little taste of something sweet? These Raspberry Bliss Cheesecake Bites are the perfect solution! In just two bites, you get all the creamy, tangy goodness of cheesecake mixed with bursts of fresh raspberry flavor. They're perfect for parties, picnics, or any time you need a quick sweet fix!

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Start by making the crusts. They are very simple with just 3 ingredients, graham cracker crumbs, melted butter and sugar. To make it even easier, but the pre-made crumbs rather than crumbling the graham crackers yourself.

Once the butter is melted the crust comes together quickly.

Add the crust to the pre-lined muffin tins. Use a jar to smash them down evenly and into place. Bake at 325 for 5-6 minutes.

While the crusts are cooling a bit, make the cream cheese filling. Be sure the cream cheese is well softened. Cream it a bit before adding the remaining ingredients.

Add the sugar, egg and vanilla and mix well with the handmixer.

With a fork, mash all but 12 of the raspberries. Fold, using a spoon, into the cheesecake mixture.

Evenly distribute the cheesecake mixture between the 12 muffin tins. You will see some of the raspberries, popping through, which is fine. Top each cheesecake with a raspberry and bake in the 325 oven for about 20-25 minutes.

All done! Remove to a cooling rack. Once they are fully cool, remove the paper, if desired. Top with a bit of whip cream if desired.

Super Yummy in a Small Little Bite

These are great for a light dessert or as a part of a dessert spread.

Yield: 12 cheesecakes

Author: Jennifer Hipskind

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Mini Raspberry Cheesecakes

Raspberry Bliss Cheesecake Bites. Creamy, tangy bites with a burst of fresh raspberry goodness.

Prep time: 20 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 45 M

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions

1. Preheat oven to 325°F . Line a muffin tin with paper liners or use silicone liners for easy removal.
2. In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press about a tablespoon of the mixture into the bottom of each muffin cup to form the crust.
3. Bake in the oven for 5-6 minutes. Remove and set aside while mixing the filling ingredients.
4. In a mixing bowl, beat the cream cheese until smooth. Add in the 1/4 cup of sugar, egg, and vanilla extract, and beat until creamy and well combined.
5. Saving 12 raspberries for the top of each cheesecake, mash a few to add to the cream cheese filling. Mix the mashed raspberries into the cream cheese mixture.
6. Spoon the cream cheese mixture evenly over the crusts in the muffin cups, filling each about two-thirds full.
7. Drop a few fresh raspberries onto the top of each cheesecake, gently pressing them into the batter.
8. Bake the cheesecakes in the preheated oven for about 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
9. Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, peel the paper from each cheesecake.
10. Once cooled, refrigerate the cheesecakes for at least 2 hours, or until chilled.
11. Before serving, you can garnish each cheesecake with additional raspberries or a dollop of whipped cream if desired. Enjoy!