I remember the first time I made these. It was for a last-minute family get-together, and I had promised to bring dessert. Of course, I had completely forgotten until the morning of the event.
Panic set in. I needed something elegant and impressive, but fast. Rummaging through my fridge, I found a block of cream cheese, a bag of graham crackers, and some fresh raspberries. An idea sparked.
What came out of the oven a little while later was nothing short of magic. These little bites are the perfect combination of a buttery, crunchy crust, a creamy, tangy cheesecake filling, and a burst of sweet-tart raspberry on top. They look like you spent hours, but they’re surprisingly simple.
This recipe has since become my go-to for potlucks, parties, or just a Tuesday when I need a little something special. It’s a crowd-pleaser that never fails to get rave reviews.
What You’ll Need
Here are the simple ingredients you’ll need to gather before you begin. I’ve broken them down by component to make it easier.
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cream Cheese Filling:
- 16 ounces (two blocks) full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Raspberry Topping:
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Tools Required
You don’t need any fancy equipment for this recipe. Here is a quick list of the tools that will make the process smooth and easy.
- 8×8 inch square baking pan
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Small saucepan
- Measuring cups and spoons
- Spatula
How to Make Raspberry Cream Cheese Bites
Follow these simple steps to create these delightful treats. Just take it one step at a time, and you’ll have perfect bites in no time.
Part 1: The Crust
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles. This will make lifting the bars out later a breeze.
Step 2: In a medium bowl, mix the graham cracker crumbs and ¼ cup of sugar. Pour in the melted butter and stir with a fork until all the crumbs are evenly moistened, like wet sand.
Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Once done, set it aside to cool while you prepare the filling.
Part 2: The Creamy Filling
Step 4: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until it’s completely smooth and creamy. Scrape down the sides of the bowl to make sure there are no lumps.
Step 5: Add the ¾ cup of sugar and the tablespoon of flour. Beat again until just combined. The flour helps prevent the cheesecake from cracking.
Step 6: Add the eggs one at a time, mixing on low speed after each addition until the yolk just disappears. Mix in the vanilla extract. Be careful not to overmix the batter, as this incorporates too much air and can cause cracks.
Step 7: Pour the filling over the pre-baked crust and spread it into an even layer with a spatula.
Part 3: The Raspberry Topping & Baking
Step 8: In a small saucepan, combine the fresh raspberries, 1 tablespoon of sugar, cornstarch, and water. Cook over medium heat, stirring gently, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes.
Step 9: Let the raspberry sauce cool for a few minutes. Then, drop spoonfuls of the sauce over the cream cheese filling. Use a knife or a toothpick to gently swirl the raspberry sauce into the filling for a beautiful marbled effect.
Step 10: Bake for 30-35 minutes, or until the edges are set and the center is almost set (it should still have a slight jiggle).
Step 11: Turn off the oven and let the cheesecake bars cool in the oven with the door cracked open for about an hour. This gradual cooling process is another key to preventing cracks.
Step 12: Remove from the oven and let them cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the bars to set properly and for clean cuts.
Step 13: Once fully chilled, use the parchment paper handles to lift the bars out of the pan. Cut into 16 small squares and serve cold.
Pro Tips
Over the years, I’ve picked up a few tricks that really take these bites to the next level. Here are my top tips for guaranteed success.
- Room Temperature is Key: I can’t stress this enough. Your cream cheese and eggs must be at room temperature. Cold cream cheese results in a lumpy filling, no matter how much you beat it. Take them out of the fridge at least an hour before you start.
- Don’t Overmix the Filling: When you add the eggs, mix on low speed and only until they are just incorporated. Overmixing whips too much air into the batter, which causes the cheesecake to puff up in the oven and then sink and crack as it cools.
- The Parchment Paper Sling: Leaving an overhang of parchment paper on two opposite sides of the pan is a game-changer. It creates a “sling” that lets you lift the entire block of cheesecake bars out of the pan effortlessly for perfect, clean-cut squares.
- Chill, Chill, Chill: Be patient! The final chill in the refrigerator is not optional. It allows the filling to firm up completely, developing that classic dense, creamy cheesecake texture. Cutting them too early will result in a soft mess.
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. Feel free to get creative and make it your own.
| Ingredient | Substitution Idea |
|---|---|
| Graham Cracker Crust | Use crushed shortbread, vanilla wafers, or even Oreo cookies (no filling). |
| Raspberries | Swap for chopped strawberries, blueberries, or even a cherry pie filling. |
| Vanilla Extract | Add ½ teaspoon of almond extract or the zest of one lemon for a bright flavor. |
For a different twist, you could even add a handful of white chocolate chips to the filling before baking for an extra decadent treat.
Make-Ahead Tips
These raspberry cream cheese bites are perfect for making in advance, which is great for party planning.
You can bake the bars completely, let them cool, and then store them, uncut, in the refrigerator for up to 2 days. Keep them tightly covered with plastic wrap. When you’re ready to serve, just lift them out of the pan and slice.
Serving Suggestions and Diet Swaps
These bites are a complete dessert on their own, but here are some ideas for serving them, along with some potential dietary modifications.
| Category | Suggestion |
|---|---|
| Meal Pairing | Perfect with a cup of coffee or a light tea after dinner. |
| Lighter Version | Use Neufchâtel or a low-fat cream cheese for a lighter filling. |
| Gluten-Free | Swap graham crackers for your favorite gluten-free cookie crumbs. |
| Efficiency Tip | Make the raspberry sauce while the crust is pre-baking to save time. |
*Nutritional information is an estimate and will vary based on the specific ingredients used.
Leftovers and Storage
If you’re lucky enough to have any leftovers, storing them correctly is important to keep them fresh and delicious.
Store any leftover bites in an airtight container in the refrigerator. They will stay fresh for up to 4-5 days.
These also freeze beautifully. Place the cut squares on a baking sheet and freeze until solid. Then, wrap each square individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. To serve, just thaw them in the refrigerator overnight.
Frequently Asked Questions
Here are answers to a few common questions that might come up as you make this recipe.
Q1. Can I use frozen raspberries?
Ans: Yes, you can. You don’t need to thaw them first. Just add them to the saucepan and note that it might take a few extra minutes for the sauce to cook down and thicken.
Q2. Why did my cheesecake crack?
Ans: Cracking usually happens for one of two reasons: overmixing the batter (especially after adding eggs) or cooling the cheesecake too quickly. Follow the tips about mixing on low and letting it cool gradually in the oven to prevent this.
Q3. Can I double the recipe?
Ans: Absolutely! To double the recipe, use a 9×13 inch pan. The baking time should be roughly the same, but keep an eye on it. The center should still have a slight wobble when you take it out.
Q4. Do I need to use a water bath for this recipe?
Ans: No, a water bath isn’t necessary for cheesecake bars like these. The short baking time and gradual cooling process are enough to ensure a creamy texture and prevent major cracking.
Wrapping Up
There you have it—a simple yet stunning dessert that is sure to become a favorite. These Raspberry Cream Cheese Bites are creamy, tangy, sweet, and satisfying in every single bite.
They prove that you don’t need complicated steps or a long list of ingredients to create something truly special and delicious.
I hope you give this recipe a try. When you do, please come back and leave a comment below. I would love to hear about your experience and see any creative twists you came up with!
