Mini Cheesecake Bites with Raspberry Hearts

INTRODUCTION

Mini Cheesecake Bites with Raspberry Hearts are delightful treats that bring joy to any occasion. These little cheesecakes are creamy and sweet, with a delicious raspberry twist. Their bite-sized form makes them perfect for parties, gatherings, or just enjoying with family at home. Not only do they look cute with the raspberry heart design, but they are also easy to make. With simple ingredients and straightforward steps, you can whip up a batch of these delightful bites in no time.

WHY YOU WILL LOVE THIS RECIPE

You will adore Mini Cheesecake Bites with Raspberry Hearts for many reasons. First, they are incredibly tasty. The creamy cheesecake pairs perfectly with the tartness of the raspberries. Each bite is rich and satisfying. Second, the mini size makes them easy to eat and share. Everyone loves a small dessert that does not require a fork! Third, these cheesecake bites look beautiful. The raspberry hearts on top add a special touch that impresses friends and family. Lastly, they are simple to make. Even if you are not an experienced baker, you can make these cheesecakes with confidence. They will surely steal the show.

HOW TO MAKE Mini Cheesecake Bites with Raspberry Hearts

Making Mini Cheesecake Bites with Raspberry Hearts involves a few straightforward steps. Here is how to do it. Gather your ingredients, preheat your oven, and get ready to create these simple yet impressive desserts. Follow the instructions carefully, and soon you will have a tray of delicious mini cheesecakes.

EQUIPMENT NEEDED

Before you start, gather a few essential items to make the process smooth:

  • Mini muffin tin
  • Paper liners for the muffin tin
  • Mixing bowls
  • Electric mixer or whisk
  • Spoon or piping bag
  • Small bowl for raspberry puree
  • Toothpick for the heart design

Ingredients You’ll Need:

  • ¾ cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • 8 oz cream cheese, softened
  • ⅓ cup sugar
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup raspberries (fresh or frozen)
  • 1 tsp sugar
  • 1 tsp lemon juice

STEP-BY-STEP INSTRUCTIONS

Here are the easy steps to make your Mini Cheesecake Bites with Raspberry Hearts:

  1. Preheat your oven to 325°F (160°C). Prepare a mini muffin tin by lining it with paper liners.

  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix them until the texture feels like wet sand.

  3. Press about 1 firmly packed tablespoon of the mixture into each liner. Make sure the crust is even.

  4. Bake the crust in the oven for 5 minutes. After that, remove them from the oven and set aside to cool.

  5. In a separate mixing bowl, beat the softened cream cheese and ⅓ cup sugar using an electric mixer on medium speed for 1-2 minutes. Mix until the mixture is smooth and creamy.

  6. Add the egg and vanilla extract to the cream cheese mixture. Mix on low speed just until combined. It is important not to overmix.

  7. Add the sour cream or Greek yogurt to the bowl. Mix until the batter is creamy and well combined.

  8. Either spoon or pipe the cheesecake filling into each muffin cup, filling them almost all the way to the top.

  9. In a small bowl, mash the raspberries, 1 tsp of sugar, and the lemon juice together. If you desire a seedless puree, you can strain the mixture.

  10. Place a small dot of the raspberry puree in the center of each unbaked cheesecake. Take a toothpick and gently drag it through the dot to form a heart shape.

  11. Bake the cheesecakes in the preheated oven for 15-18 minutes. You want the edges to be set, and the centers should jiggle slightly.

  12. Once baked, let them cool completely in the pan. After they cool, chill them in the refrigerator for at least 2 hours. For the best results, chill them overnight.

Mini Cheesecake Bites with Raspberry Hearts

HOW TO SERVE Mini Cheesecake Bites with Raspberry Hearts

When you’re ready to serve Mini Cheesecake Bites with Raspberry Hearts, simply take them out of the fridge. Remove them from the paper liners, and place them on a serving platter. You can garnish them with additional raspberries or a drizzle of raspberry puree if you like. They are wonderful served chilled, making them refreshing on a warm day. Everyone will love picking up these little bites of cheesecake.

STORAGE & FREEZING : Mini Cheesecake Bites with Raspberry Hearts

These Mini Cheesecake Bites can be stored easily. Place any leftovers in an airtight container in the refrigerator. They will stay fresh for about a week. If you want to freeze them, you can do that too! Wrap each cheesecake bite tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to three months. To enjoy, simply thaw them in the fridge overnight before serving.

SERVING SUGGESTIONS

These cheesecake bites are sweet enough to stand alone, but you can enhance your serving experience with some extras. Here are some great suggestions:

  • Fresh Fruit: Serve with a side of fresh berries like strawberries, blueberries, or more raspberries.
  • Whipped Cream: A dollop of whipped cream on top adds extra creaminess.
  • Chocolate Drizzle: Drizzled chocolate ganache can add a rich flavor contrast.
  • Mint Leaves: A few mint leaves on the plate can add color and a fresh aroma.

VARIATIONS

Feel free to change up this recipe to suit your tastes. Here are some fun variations:

  • Fruit Toppings: Instead of raspberries, try strawberries or peaches for a different fruit flavor.
  • Chocolate Cheesecake Bites: Mix in melted chocolate into the cream cheese mixture for a chocolate version.
  • Nut Crust: Use crushed nuts instead of graham crackers for a gluten-free crust.
  • Flavored Cheesecake: Add lemon zest or orange juice to the filling for a citrusy twist.

FAQs

1. Can I use low-fat cream cheese?
Yes, low-fat cream cheese works fine in this recipe. The texture will be slightly different but still delicious.

2. How do I know when the cheesecakes are done?
When the edges are set, and the centers jiggle slightly, they are ready. They will firm up as they cool.

3. Can I make these cheesecakes vegan?
Yes, you can substitute with vegan cream cheese and use a flax egg or applesauce in place of the egg.

4. Can you use other berries?
Absolutely! You can use blueberries, strawberries, or even blackberries for different flavors.

Mini Cheesecake Bites with Raspberry Hearts

MAKE-AHEAD TIPS FOR Mini Cheesecake Bites with Raspberry Hearts

You can easily make these cheesecake bites ahead of time. Prepare them a day in advance and keep them in the fridge. Chilling overnight enhances the flavor and texture. If freezing, you can prepare the bites weeks ahead and then thaw them for your event. This flexibility makes it easy to enjoy these treats without the last-minute rush. Enjoy making and sharing these delicious Mini Cheesecake Bites with Raspberry Hearts!

Mini Cheesecake Bites with Raspberry Hearts

These delightful bite-sized cheesecake treats are creamy, sweet, and topped with a raspberry heart design, perfect for any occasion.
Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 100

Ingredients
  

For the crust
  • ¾ cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp sugar
For the filling
  • 8 oz cream cheese, softened
  • cup sugar
  • 1 each egg, room temperature
  • ½ tsp vanilla extract
  • ¼ cup sour cream or Greek yogurt
For the raspberry topping
  • ¼ cup raspberries (fresh or frozen)
  • 1 tsp sugar
  • 1 tsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
  3. Press about 1 firmly packed tablespoon of the mixture into each liner, ensuring an even crust.
  4. Bake the crust in the oven for 5 minutes, then remove and set aside to cool.
  5. In a separate mixing bowl, beat the softened cream cheese and ⅓ cup sugar with an electric mixer on medium speed for 1-2 minutes until smooth.
  6. Add the egg and vanilla extract to the cream cheese mixture and mix on low speed until just combined.
  7. Stir in the sour cream or Greek yogurt until the batter is creamy and well combined.
  8. Either spoon or pipe the cheesecake filling into each muffin cup, filling almost to the top.
Raspberry Heart Design
  1. In a small bowl, mash the raspberries, 1 tsp of sugar, and lemon juice together. Strain if a seedless puree is desired.
  2. Place a small dot of raspberry puree in the center of each unbaked cheesecake and use a toothpick to drag it into a heart shape.
Baking
  1. Bake the cheesecakes in the preheated oven for 15-18 minutes. Edges should be set while the centers jiggle slightly.
  2. Let them cool completely in the pan before chilling in the refrigerator for at least 2 hours, or overnight for best results.

Notes

Serve chilled and garnish with additional raspberries or a drizzle of raspberry puree if desired. Store leftovers in an airtight container in the refrigerator for about a week.

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