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Creating the perfect raspberry cheesecake bites starts with selecting high-quality ingredients. Below, we’ll explore the key components that make this dessert so irresistible.

Raspberry Cheesecake Bites

Discover the joy of making raspberry cheesecake bites—a perfect blend of creamy cheesecake and tangy fresh raspberries in a bite-sized treat. These simple yet indulgent morsels are ideal for any occasion, from parties to cozy nights at home. With easy-to-follow steps, you'll learn how to create a delectable crust and a smooth filling that impresses everyone. Enjoy a delightful dessert that's not only tasty but beautiful too. Your guests will be raving about these charming bites!
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Ingredients
  

1 cup graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup fresh raspberries (plus extra for garnish)

1 tablespoon lemon juice

Whipped cream for serving (optional)

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are moistened. Press about 1 tablespoon of the mixture into the bottom of each paper liner in the muffin tin to form the crust.

      Bake the Crust: Bake in the preheated oven for 5 to 7 minutes, or until lightly golden. Remove and let cool while preparing the filling.

        Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1/3 cup sugar, vanilla extract, and lemon juice, mixing until fully combined. Add the egg and mix just until incorporated. Be careful not to overmix.

          Add the Raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much.

            Fill the Muffin Tin: Spoon the cheesecake filling over the cooled crusts, filling each cup about three-quarters full.

              Bake the Cheesecake Bites: Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool in the pan for about 10 minutes.

                Chill: Carefully remove the bites from the muffin tin and place them on a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours before serving to allow them to set fully.

                  Serve: Garnish each cheesecake bite with a dollop of whipped cream and a fresh raspberry, along with a mint leaf for added freshness. Serve chilled and enjoy!

                    Prep Time, Total Time, Servings: 20 mins | 2 hrs 30 mins | 24 bites