Homemade Raspberry Swirl Cheesecake Bites

If you're a fan of desserts that are both elegant and easy to serve, then Raspberry Rhapsody Cheesecake Bites are sure to tickle your taste buds. These delightful little treats encapsulate the essence of cheesecake in a bite-sized format, making them perfect for any occasion—from casual family gatherings to sophisticated cocktail parties. The beauty of these cheesecake bites lies in their perfect balance: the rich, creamy cheesecake filling is harmoniously complemented by a tangy raspberry swirl, creating a mouthwatering experience that is both refreshing and indulgent.

Indulge in the deliciousness of Raspberry Rhapsody Cheesecake Bites! These bite-sized treats are a perfect blend of creamy cheesecake and tangy raspberry swirl, making them a stunning addition to any dessert table. Ideal for parties or a sweet treat at home, they offer both elegance and ease of serving. With a rich cheesecake filling and a crunchy graham cracker crust, these bites promise to impress your guests and satisfy your sweet cravings. Try this delightful recipe today!

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Ingredients

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon lemon juice

1/2 cup sour cream

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar

1 tablespoon water

1 teaspoon cornstarch

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/4 teaspoon salt

Instructions

Prepare the Raspberry Sauce:

In a small saucepan over medium heat, combine the raspberries, sugar, and water. Cook until the raspberries break down and the mixture becomes saucy, about 5 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry and add this back to the sauce. Return to heat and stir until thickened, about 1 minute. Set aside to cool.

Make the Crust:

Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until combined. Press the mixture into the bottom of lined mini muffin tins or silicone molds, about 1 tablespoon each. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add sugar and vanilla extract, continuing to beat for another minute. Add the eggs one at a time, mixing until just combined after each addition. Stir in the lemon juice and sour cream until smooth.

Assemble the Cheesecake Bites:

Spoon the cheesecake mixture over the cooled crust, filling each mold about 3/4 full. Drop a teaspoon of the raspberry sauce onto the cheesecake filling and use a toothpick or skewer to swirl the sauce gently into the filling, creating a marbled effect.

Bake the Bites:

Bake in the preheated oven for 15-20 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and leave the cheesecake bites inside with the door slightly ajar for about 30 minutes to cool gradually.

Chill and Serve:

Once cooled, remove the cheesecake bites from the oven and refrigerate for at least 3 hours or overnight to set completely. To serve, gently pop the cheesecake bites out of the molds, drizzle with additional raspberry sauce if desired, and enjoy!

Prep Time, Total Time, Servings: 25 minutes | 4 hours (includes chilling) | 24 bites