Description
Delicious no bake raspberry cheesecake bites that are perfect for gatherings or a sweet treat any day.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, plus extra for garnish
- 1/2 cup whipped cream (optional, for extra fluffiness)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press into bite-sized molds: Using your fingers or a measuring spoon, press the mixture firmly into the bottom and slightly up the sides of a mini muffin tin or silicone mold.
- Chill the crust: Pop the crust-filled molds in the refrigerator for about 10-15 minutes.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until fluffy. Gradually add in the powdered sugar and mix in the vanilla extract.
- Fold in the raspberries: Gently fold in the fresh raspberries.
- Lighten it up (optional): If desired, fold in the whipped cream.
- Fill the crusts: Spoon the raspberry cheesecake filling into the chilled crusts and smooth out the tops.
- Chill for 1-2 hours: Place the filled molds back in the fridge to set.
- Serve and enjoy: Pop the cheesecake bites out of the molds and garnish with fresh raspberries.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. These treats can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: no bake, raspberry, cheesecake, bites, dessert, summer treat