Description
Delightful Raspberry Cream Cheese Bites featuring a buttery graham cracker crust, smooth and creamy sweetened cream cheese filling, topped with a luscious homemade raspberry glaze. These bite-sized treats are perfect for parties, snacks, or elegant desserts, combining fresh raspberries with a rich, velvety texture in every mouthful.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Cream Cheese Filling
- 1 8-ounce package cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Raspberry Topping
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
- 1/4 cup raspberry preserves
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a mini muffin pan with mini baking cups to prepare for the crust.
- Prepare Crust Mixture: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined and moist enough to form a crust.
- Form Crust Bases: Press about a teaspoon of the crumb mixture firmly into the bottom of each mini baking cup to create the base for the bites.
- Bake Crusts: Bake the pressed crusts in the preheated oven for 5 minutes, then remove and allow them to cool completely before adding filling.
- Beat Cream Cheese: In a large bowl, use a hand mixer to beat the cream cheese until it is smooth and fluffy for a creamy base.
- Add Sweeteners: Add powdered sugar and vanilla extract to the cream cheese and continue to beat until well incorporated and smooth.
- Fill Crusts with Cream Cheese: Spoon the cream cheese mixture evenly on top of the cooled graham cracker crusts in the mini muffin pan.
- Smooth Topping: Use the back of a spoon or spatula to smooth out the tops of the cream cheese filling in each cup.
- Chill Filling: Place the cream cheese-filled cups in the refrigerator to chill while preparing the raspberry topping.
- Cook Raspberry Mixture: In a small saucepan, combine fresh raspberries, granulated sugar, and water over medium heat and bring to a gentle simmer.
- Prepare Cornstarch Slurry: In a separate small bowl, mix the cornstarch with a tablespoon of cold water until dissolved to prevent lumps.
- Thicken Raspberry Sauce: Slowly add the cornstarch mixture to the simmering raspberries, stirring constantly to thicken the sauce evenly.
- Simmer Until Thick: Continue cooking the raspberry mixture until it reaches a thick syrupy consistency, stirring frequently to avoid burning.
- Add Preserves: Remove the saucepan from heat and stir in the raspberry preserves to intensify flavor and add sweetness.
- Cool Raspberry Topping: Allow the raspberry topping to cool slightly so it is warm but not hot before assembling.
- Assemble Bites: Spoon the cooled raspberry topping over each chilled cream cheese cup, covering the surface thoughtfully.
- Final Chill: Return the assembled bites to the refrigerator for at least 1 hour to let flavors meld and firm up before serving.
- Serve and Enjoy: Serve these elegant raspberry cream cheese bites chilled for the perfect balance of fruity and creamy flavors in each bite.
Notes
- Use fresh raspberries for the best natural flavor and texture in the topping.
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- If desired, substitute mini phyllo cups for a crunchy alternative to the graham cracker crust.
- For extra flair, garnish with a fresh raspberry or a mint leaf atop each bite before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
