Creamy, fruity, and bite-sized – these raspberry no-bake cheesecake bites are a perfect sweet treat for any occasion!
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or raspberry preserves)
- 1/2 cup whipped cream
- Optional garnish: extra raspberries, mint leaves, or white chocolate drizzle
Directions
1. Make the Crust:
- In a bowl, mix the graham cracker crumbs and melted butter until evenly combined.
- Press the mixture into the bottom of a mini muffin tin or silicone mold to form the crust.
- Chill in the freezer for 10 minutes to set.
2. Prepare the Cheesecake Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until well incorporated.
3. Add the Raspberry Layer:
- Puree fresh raspberries in a blender or mash with a fork until smooth. If using preserves, stir until spreadable.
- Layer a small spoonful of raspberry puree or preserves over each crust.
4. Top with Cheesecake Mixture:
- Spoon or pipe the cheesecake mixture on top of the raspberry layer, filling each mold completely.
- Smooth the tops with a spatula or the back of a spoon.
5. Chill and Serve:
- Refrigerate for at least 2 hours or until firm.
- Remove from the molds, garnish with fresh raspberries or a drizzle of white chocolate, and serve chilled.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Calories: ~100 kcal per bite
Servings: 12 bites
These Raspberry No-Bake Cheesecake Bites are an easy, elegant dessert that’s both refreshing and indulgent. Perfect for parties, picnics, or a quick snack!