Raspberry Cheesecake Bites with Chocolate Crust Recipe

Introduction

These easy raspberry cheesecake bites are the perfect no-bake treat for any occasion. With just five simple ingredients, you can create a delightful dessert featuring a rich chocolate crust and a creamy, tangy raspberry filling. For another quick and elegant dessert, try the Raspberry Mille-Feuille Cookies Recipe.

Ingredients

These Raspberry Cheesecake Bites with Chocolate Crust combine a rich, buttery chocolate base with a velvety, tangy cheesecake layer swirled with a vibrant raspberry sauce.

• For the Chocolate Crust:
• 1 1/2 cups crushed chocolate cookies (such as Oreo wafers or chocolate graham crackers)
• 1/4 cup unsalted butter, melted
• For the Cheesecake Filling:
• 16 ounces cream cheese, softened (full-fat for best texture)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries, plus extra for garnish
• For the Raspberry Swirl:
• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 2 tablespoons water

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This streamlined process makes these Raspberry Cheesecake Bites with Chocolate Crust about 20% faster than similar recipes, as the individual portions chill and set much quicker than a full-sized cheesecake.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Crust

Combine finely crushed chocolate wafer cookies with melted butter and a pinch of salt. Press the mixture firmly and evenly into the bottom of a parchment-lined 8×8 inch pan. Bake at 350°F (175°C) for 8-10 minutes until set, then let it cool completely.

Step 2 — Make the Cheesecake Filling

Using an electric mixer, beat softened cream cheese and granulated sugar on medium speed until completely smooth and no lumps remain. Scrape down the bowl frequently for an even mix. Then, beat in room-temperature sour cream, vanilla extract, and a pinch of salt.

Step 3 — Incorporate the Eggs

Add the eggs one at a time, mixing on low speed just until each is incorporated. Overmixing at this stage incorporates too much air, which can cause the cheesecake to crack. The final filling should be thick, creamy, and uniform in color.

Step 4 — Assemble and Bake

Pour the cheesecake filling over the cooled chocolate crust, spreading it into an even layer. For a gentle, crack-free bake, place the pan into a larger roasting pan and pour hot water around it to create a water bath. Bake at 325°F (160°C) for 35-45 minutes until the edges are set but the center still has a slight jiggle.

Step 5 — Cool and Chill

Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. This gradual temperature change prevents sinking and cracking. Then, transfer it to a wire rack to cool to room temperature before covering and refrigerating for at least 4 hours, preferably overnight.

Step 6 — Prepare the Raspberry Topping

While the cheesecake chills, make a simple raspberry sauce by simmering fresh or frozen raspberries with a little sugar and lemon juice until broken down. Strain the mixture through a fine-mesh sieve to remove seeds, then let the glossy sauce cool completely.

Step 7 — Cut into Bites and Finish

Use the parchment paper to lift the chilled cheesecake slab from the pan. With a sharp knife dipped in hot water and wiped dry between each cut, slice into even squares. Drizzle each raspberry cheesecake bite with the cooled raspberry sauce just before serving for the best texture.

Nutritional Information

Calories	145 kcal
Protein	3 g
Carbohydrates	12 g
Fat	10 g
Fiber	1 g
Sodium	85 mg

Note: These values are estimates for one Raspberry Cheesecake Bite with Chocolate Crust, based on typical ingredients and serving size. Actual nutrition may vary depending on specific brands and measurements used.

Healthier Alternatives

These simple swaps let you customize your Raspberry Cheesecake Bites with Chocolate Crust for different dietary needs without sacrificing flavor.

• Greek Yogurt for Cream Cheese — Use full-fat or 2% Greek yogurt for a protein boost and tangier flavor. The texture will be slightly lighter.
• Almond or Coconut Flour for Graham Cracker Crumbs — An easy, lower-carb, and gluten-free swap that pairs wonderfully with the chocolate crust.
• Medjool Dates for Sugar — Blend pitted dates into the filling for natural sweetness and fiber, adding a subtle caramel note.
• Cashew Cream for Dairy — Soaked and blended cashews create a luxuriously rich, dairy-free cheesecake base.
• Avocado or Silken Tofu — Blended with the filling ingredients, these add creaminess and healthy fats while lowering the overall sugar content.
• Dark Chocolate (85%+) for Chocolate Chips — Deepens the chocolate flavor in the crust while reducing sugar and increasing antioxidants.
• Fresh Lemon Zest for Extract — Brightens the raspberry flavor naturally and eliminates any need for artificial additives or extra sodium.
• Chia or Flax Seeds as a Binder — A great egg-free alternative that also adds a nutrient boost to the crust mixture.

Serving Suggestions

• Pair these Raspberry Cheesecake Bites with a glass of sparkling rosé or a late-harvest Riesling for a sophisticated dessert pairing.
• Serve them as part of a dessert charcuterie board alongside fresh berries, dark chocolate shavings, and shortbread cookies.
• They are perfect for festive occasions like Valentine’s Day, bridal showers, or holiday parties where an elegant, individual treat is needed.
• For a summer gathering, present them on a chilled platter with a garnish of fresh mint leaves and a light dusting of powdered sugar.
• Turn them into a decadent plating by drizzling each Raspberry Cheesecake Bite with a raspberry coulis and adding a quenelle of lightly sweetened whipped cream.
• Pack them in a decorative box lined with parchment for a thoughtful and impressive homemade gift.
• For a casual yet chic presentation, serve them in mini paper liners on a rustic wooden board.

These Raspberry Cheesecake Bites with Chocolate Crust are incredibly versatile, making them a standout dessert for any event from a casual dinner to a formal celebration.

Common Mistakes to Avoid

• Mistake: Over-baking the cheesecake filling, causing a dry, cracked texture. Fix: Bake just until the center is slightly jiggly; residual heat will finish the setting process.
• Mistake: Using a food processor for the chocolate crust, which can create a pasty, oily base. Fix: Pulse the crust ingredients in short bursts or use a pastry cutter to achieve a sandy, crumbly texture.
• Mistake: Adding raspberry puree while it’s too warm, which can melt the cream cheese and thin the batter. Fix: Ensure the puree is completely cooled to room temperature before folding it in.
• Mistake: Not lining the mini muffin pan properly, making removal nearly impossible. Fix: Use parchment paper liners or thoroughly grease and flour the cavities for clean release.
• Mistake: Skipping the chilling step before serving, resulting in a soft, messy bite. Fix: Chill the Raspberry Cheesecake Bites for at least 4 hours, or ideally overnight, to firm up perfectly.
• Mistake: Using fresh raspberries directly in the filling without reducing moisture, leading to a weepy, separated texture. Fix: Cook down fresh or frozen raspberries into a thick puree to concentrate flavor and remove excess water.
• Mistake: Pressing the chocolate crust too firmly into the pan, creating a dense, hard base. Fix: Gently press the crumbs to form a compact but still tender crust that complements the creamy filling.
• Mistake: Over-mixing the cheesecake batter after adding the eggs, which incorporates too much air. Fix: Mix on low speed just until combined to prevent a puffed, then sunken, top.
• Mistake: Not tasting the raspberry swirl mixture for sweetness balance against the rich chocolate crust. Fix: Adjust sugar or a touch of lemon juice in the puree to ensure a bright, tangy contrast.

Storing Tips

• Fridge: Store your Raspberry Cheesecake Bites with Chocolate Crust in an airtight container in the refrigerator for up to 5 days. Ensure they are kept at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, freeze the bites on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: These bites are best served chilled and do not require reheating. If the crust has softened, you can briefly place them in the freezer for 10-15 minutes to firm up the chocolate crust before serving.

For the best texture and flavor, let frozen Raspberry Cheesecake Bites sit at room temperature for about 10 minutes after thawing in the fridge.

Conclusion

These Raspberry Cheesecake Bites with Chocolate Crust are the perfect elegant, no-bake treat. If you love raspberry desserts, try our Raspberry Mille-Feuille Cookies Recipe or Raspberry Lemon Cake Recipe. We hope you love this recipe! Please leave a comment and subscribe for more delicious ideas.

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FAQs

Can I make these Raspberry Cheesecake Bites ahead of time?

Yes, these Raspberry Cheesecake Bites with Chocolate Crust are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month for a quick, elegant dessert.

What can I use if I don’t have fresh raspberries?

You can use frozen raspberries, thawed and well-drained, or a high-quality seedless raspberry jam. The flavor of raspberry is key to complementing the creamy filling and chocolate crust in these cheesecake bites.

How do I prevent the cheesecake filling from cracking?

To prevent cracks, avoid over-mixing the batter after adding the eggs and ensure all ingredients are at room temperature. Baking these Raspberry Cheesecake Bites in a water bath and letting them cool slowly in the turned-off oven also helps create a smooth, perfect texture.