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Raspberry Cheesecake Bites with Chocolate Crust Recipe

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These Raspberry Cheesecake Bites with Chocolate Crust are a delightful holiday dessert featuring a rich chocolate cookie crust topped with a creamy raspberry-infused cheesecake filling. Perfectly portioned in mini muffin tins and optionally served with a vibrant raspberry coulis, these bites combine tartness and sweetness for a delicious treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Chocolate Crust

  • 1 1/2 cups crushed chocolate cookies
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 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

Optional Raspberry Coulis

  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners to ensure easy removal of the cheesecake bites.
  2. Prepare the Chocolate Crust: In a bowl, thoroughly mix the crushed chocolate cookies with the melted butter until the mixture is well combined. Press about a tablespoon of this mixture firmly into the bottom of each lined muffin cup to form the crust. Bake the crusts in the preheated oven for 5 minutes, then remove and set aside.
  3. Make the Cheesecake Filling: Beat the softened cream cheese and sugar together in a large bowl until the mixture is smooth and creamy. Add the eggs one at a time, blending well after each addition, then stir in the vanilla extract. Gently fold in the fresh raspberries, taking care to keep them whole as much as possible.
  4. Assemble the Cheesecake Bites: Spoon the prepared cheesecake filling over the pre-baked chocolate crusts, filling each muffin cup nearly to the top but without overflowing.
  5. Bake the Cheesecake Bites: Bake the assembled bites at 325°F (163°C) for 20 minutes, or until the cheesecake filling is set and slightly firm to the touch. Remove from the oven and allow to cool to room temperature.
  6. Chill the Cheesecake Bites: After cooling, place the cheesecake bites in the refrigerator and chill for at least 2 hours to allow them to fully set and develop flavor.
  7. Prepare the Raspberry Coulis (Optional): In a small saucepan over medium heat, combine 1 cup of fresh raspberries, 1/4 cup granulated sugar, and 2 tablespoons water. Cook the mixture until the raspberries break down and it thickens slightly, usually about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds, creating a smooth coulis.
  8. Serve and Garnish: Drizzle the chilled cheesecake bites with the prepared raspberry coulis and garnish each with additional fresh raspberries before serving for an elegant and flavorful presentation.

Notes

  • Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.
  • Press the crust firmly into each cup to help it hold together after baking.
  • Be gentle when folding in the raspberries to prevent them from breaking apart too much.
  • The raspberry coulis is optional but adds a beautiful color and tart flavor contrast.
  • Store leftover cheesecake bites in the refrigerator for up to 3 days for best freshness.

Keywords: raspberry cheesecake bites, chocolate crust, mini cheesecakes, holiday dessert, raspberry coulis, creamy cheesecake, bite-sized dessert

Find it online: https://dinewithlily.com/raspberry-cheesecake-bites-with-chocolate-crust-recipe/