Description

These Raspberry Cheesecake Bites are creamy, dreamy, and perfectly portioned for parties, holidays, and especially Valentine’s Day! With a buttery graham cracker crust, rich cheesecake filling, and a sweet raspberry topping, these mini desserts are simple to make yet elegant enough to impress.

Whether you’re hosting a gathering or just craving a sweet treat, these bite-sized cheesecakes are guaranteed to disappear fast!

Ingredients

Crust

1 ½ cups graham cracker crumbs
4 tablespoons butter, melted
3 tablespoons granulated sugar
¼ teaspoon cinnamon

Cheesecake Filling

32 ounces cream cheese, room temperature
1 ½ cups granulated sugar
4 eggs, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt

Topping

8 ounces raspberry jam

Instructions

Preparation

Preheat oven to 325°F (163°C).
Line two standard muffin tins with cupcake liners.

Make the Crust

Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl.
Add 1 tablespoon of mixture to each liner.
Press firmly into an even layer using the bottom of a cup.
Bake for 5 minutes.
Remove and let cool while preparing filling.

Make the Cheesecake Filling

Beat cream cheese until light and fluffy.
Gradually add sugar; mix until smooth.
Add eggs one at a time, mixing after each addition.
Add vanilla and salt; mix just until combined.
Pour 3 tablespoons of filling into each liner.
Tap pans gently to remove air bubbles (pop with toothpick if needed).
Bake for 22 minutes.
Cool 5 minutes in pan, then transfer to wire rack.

Add Topping

Spoon 2 teaspoons raspberry jam onto each cheesecake.
Refrigerate for 2–4 hours before serving.

Notes

Serving Tips

Serve chilled for best texture.
Garnish with fresh raspberries or whipped cream.
Perfect for dessert tables and holiday platters.
Use decorative liners for special occasions.

Storage Tips

Store in airtight container in refrigerator up to 5 days.
Freeze (without topping) up to 2 months.
Thaw overnight in refrigerator before serving.
Add jam topping after thawing for best appearance.