Description
Raspberry Bliss Cheesecake Bites
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
Cheesecake Filling:
2 cups softened cream cheese
¾ cup sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
1 cup fresh raspberries
2 tbsp raspberry preserves
Raspberry Topping:
1 cup fresh raspberries
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp cold water
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C). Line a cupcake tin with liners. In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press about 1-2 tablespoons of the mixture into the bottom of each liner to form the crust. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined. Gently fold in the fresh raspberries and raspberry preserves, being careful not to crush the berries.
Assemble and Bake:
Spoon the cheesecake filling over the prepared crusts in the cupcake tin, filling each liner about 3/4 full. Bake in the preheated oven for 20-22 minutes, or until the centers are set and slightly jiggle when gently shaken. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Raspberry Topping:
In a small saucepan, combine 1 cup of fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries have broken down and the mixture begins to simmer. Stir in the cornstarch mixed with cold water and continue to cook for 1-2 minutes, or until the sauce has thickened. Remove from heat and let cool to room temperature.
Finish and Serve:
Once the cheesecake bites have cooled, spoon a small amount of the raspberry topping over each one. Garnish with additional fresh raspberries if desired. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.
Prep Time: 20 mins | Cook Time: 22 mins | Total Time: 42 mins | Servings: 12 Cheesecake Bites
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free filling. When preparing the crust, use a small glass or measuring cup to firmly press the crumbs into an even layer. For the filling, fold the raspberries in last and only until just incorporated to maintain a marbled effect and avoid a pink batter. During baking, the centers should look set but still have a slight wobble; overbaking will cause cracking. After adding the cooled topping, chilling for a minimum of 2 hours is crucial for the ideal texture.
Serving Suggestions
These elegant bites are versatile. Serve them on a tiered stand for a beautiful dessert table at parties or bridal showers. For a dinner party, plate each bite with a drizzle of extra raspberry sauce and a mint leaf. They pair wonderfully with a glass of sparkling wine, dessert champagne, or a cup of strong coffee. To make them festive, sprinkle with edible gold dust or white chocolate shavings before serving.
How-to Summary
Create a simple graham cracker crust in a lined cupcake tin. Blend cream cheese, sugar, eggs, vanilla, and sour cream into a creamy filling, then gently fold in raspberries and preserves. Spoon the filling over the crusts and bake at 325°F for 20-22 minutes until set. Cool completely. Meanwhile, simmer fresh raspberries with sugar, lemon juice, and a cornstarch slurry to create a glossy topping. Once cooled, spoon the topping over each cheesecake bite and chill thoroughly before serving.
Frequently Asked Questions
Can I use frozen raspberries? Yes, for the topping, frozen raspberries work perfectly. For the filling, it’s best to use fresh to prevent excess moisture from making the batter watery. Thaw and drain frozen berries thoroughly if you must substitute.
How do I store leftovers? Store covered in the refrigerator for up to 4 days. The crust will soften over time but they will still be delicious.
Can I make these gluten-free? Absolutely. Substitute the graham cracker crumbs with an equal amount of gluten-free cookie crumbs or crushed gluten-free graham crackers.
Why did my cheesecake bites crack? Cracking is usually caused by overbaking or a sudden temperature change. Ensure you bake just until set and allow them to cool gradually in the tin before moving to a wire rack.
Can I freeze them? Yes, freeze the baked and cooled bites (without topping) on a tray before transferring to an airtight container. Thaw in the fridge overnight and add the fresh topping before serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Overmixing the batter after adding eggs, which incorporates too much air and can cause cracking.
- Pressing the crust too thickly, making it difficult to bite through.
- Skipping the chilling step, resulting in a soft, messy texture.
- Adding the raspberry topping while it’s still hot, which can melt the cheesecake layer.
Conclusion
These Raspberry Bliss Cheesecake Bites are the perfect combination of rich, creamy cheesecake and vibrant, tangy raspberry. They offer an impressive presentation with the simplicity of a cupcake tin method. By following the detailed steps and avoiding common pitfalls, you can create a professional-quality dessert that is sure to delight any crowd. Whether for a special occasion or a sweet treat, these bites are a guaranteed success.