Dessert

Raspberry Cheesecake Bites with Chocolate Crust Recipe

ByLily Monroe October 30, 2025October 30, 2025

Introduction

These Raspberry Cheesecake Bites with a rich chocolate crust make a perfect holiday dessert. They combine creamy cheesecake filling with fresh raspberries for a delightful balance of sweetness and tartness. Bite-sized and easy to serve, they’re great for parties and special occasions.

A round mini dessert features three distinct layers sitting on a black plate. The bottom layer is a dark, crumbly chocolate crust. The middle layer is much thicker, pale pink in color, creamy and soft in texture, with a few uneven raspberry swirls throughout. The top is adorned with a glossy magenta raspberry sauce that drips down the sides, dark chocolate shavings scattered unevenly, and one plump, fresh raspberry placed at the center. photo taken with an iphone --v 7.0

Ingredients

1 1/2 cups crushed chocolate cookies
1/4 cup unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries, plus extra for garnish
For the Raspberry Coulis (optional):
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water

Instructions

Step 1: Preheat the oven to 325°F (163°C) and line a 24-cup mini muffin tin with paper liners.
Step 2: Prepare the chocolate crust by mixing the crushed chocolate cookies with melted butter until well combined. Press about a tablespoon of the mixture into the bottom of each muffin cup and bake for 5 minutes, then remove from the oven.
Step 3: In a bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, then mix in the vanilla extract until well incorporated. Gently fold in the raspberries.
Step 4: Spoon the cheesecake filling over the pre-baked crusts, filling each cup nearly to the top.
Step 5: Bake for 20 minutes, or until the filling is set. Allow the bites to cool to room temperature, then refrigerate for at least 2 hours.
Step 6: For the optional raspberry coulis, combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove seeds.
Step 7: Drizzle the raspberry coulis over the chilled cheesecake bites and garnish with fresh raspberries before serving.

Tips & Variations

Use gluten-free chocolate cookies to make this recipe gluten-free.
For a smoother coulis, blend the sauce before straining.
Try swapping raspberries with fresh blueberries or chopped strawberries for a different fruit twist.
Make sure the cream cheese is softened to avoid lumps in the filling.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days. They can be served chilled or brought to room temperature before enjoying. If you make the raspberry coulis, keep it refrigerated separately and add it just before serving for best freshness.

How to Serve

A slice of raspberry swirl cheesecake is shown in close-up, featuring three distinct layers: a dark, crumbly chocolate cookie crust at the bottom; a thick, creamy off-white cheesecake center marbled with vibrant red raspberry swirls mid-layer; and a topping of whipped cream with a fresh raspberry placed on top. The surface is glossy and the inside appears velvety and smooth, with a few whole raspberries scattered nearby on a white plate. photo taken with an iphone --v 7.0

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, these bites can be made a day in advance and kept refrigerated. This makes them a convenient dessert option for gatherings.

Can I freeze Raspberry Cheesecake Bites?

Yes, you can freeze them. Place the bites on a tray to freeze individually, then transfer to an airtight container or freezer bag. Thaw in the refrigerator before serving, and add the coulis after thawing.