Print

Dessert, Holiday Recipe

Dessert, Holiday Recipe
Print Recipe

★★★★★

5.3 from 16 reviews

These Raspberry Cheesecake Bites with Chocolate Crust are a delightful holiday dessert perfect for bite-sized indulgence. Featuring a rich, creamy cheesecake filling studded with fresh raspberries atop a crunchy chocolate cookie crust, these treats are easy to make and perfect for parties or family gatherings. An optional homemade raspberry coulis adds a vibrant, fruity finish.

Ingredients

Scale

Chocolate Crust

  • 1 1/2 cups crushed chocolate cookies
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries, plus extra for garnish

Raspberry Coulis (Optional)

  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners to prepare for baking.
  2. Prepare the Chocolate Crust: In a bowl, combine the crushed chocolate cookies with melted unsalted butter until the mixture is well combined and holds together. Press about one tablespoon of this mixture firmly into the bottom of each lined muffin cup. Bake in the preheated oven for 5 minutes to set the crust, then remove from the oven and set aside.
  3. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Gently fold in the fresh raspberries carefully to avoid breaking them up too much.
  4. Assemble and Bake: Spoon the cheesecake filling evenly over the pre-baked chocolate crusts, filling each muffin cup nearly to the top. Return the tin to the oven and bake for about 20 minutes, or until the cheesecake filling is fully set but still slightly jiggly in the center.
  5. Cool and Chill: Remove the muffin tin from the oven and allow the cheesecake bites to cool to room temperature. Once cooled, transfer them to the refrigerator and chill for at least 2 hours to fully set and firm up.
  6. Prepare Raspberry Coulis (Optional): In a small saucepan over medium heat, combine 1 cup of fresh raspberries, 1/4 cup granulated sugar, and 2 tablespoons water. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 8-10 minutes. Strain the coulis through a fine-mesh sieve to remove seeds, pressing with a spoon to extract as much liquid as possible.
  7. Serve: Drizzle the raspberry coulis over the chilled cheesecake bites and garnish each one with a fresh raspberry for an elegant finish. Serve immediately and enjoy!

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Be gentle when folding in raspberries to avoid crushing them and turning the filling pink.
  • Use paper liners for easy removal and neat presentation.
  • The raspberry coulis can be made ahead and stored in the refrigerator for up to 3 days.
  • Mini muffin tins vary in size; adjust crust and filling quantities if using a different sized tin.
  • Let the cheesecake bites chill fully to ensure they hold their shape when served.

Nutrition

Keywords: raspberry cheesecake bites, chocolate crust cheesecake, mini cheesecake dessert, holiday cheesecake recipe, bite-sized desserts, raspberry coulis dessert

Find it online: https://tastybella.com/dessert-holiday-recipe/