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Desserts have long held a special place in our hearts and on our dinner tables, serving not just as a sweet ending to meals but as moments of joy and indulgence. Among the myriad of dessert options available, cheesecake stands out as a timeless classic, loved for its rich, creamy texture and endless versatility. In recent years, cheesecake bites have gained popularity, offering a delightful twist on the traditional cake. These bite-sized indulgences pack all the flavor of a classic cheesecake into a manageable portion, making them perfect for parties, gatherings, or a sweet treat after dinner.

Raspberry Cheesecake Bites

Indulge in the delightful world of Raspberry Cheesecake Bites, a perfect treat for any occasion. These bite-sized desserts combine a rich graham cracker crust with a creamy cheesecake filling, bursting with the vibrant flavor of fresh raspberries. Easy to make and visually stunning, they are an excellent choice for parties or a sweet finish to dinner. Discover detailed steps and tips to create these luscious bites that are sure to impress everyone!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/2 cup sour cream

1/4 cup fresh raspberries (plus extra for garnish)

For the raspberry sauce:

1 cup fresh raspberries

1/4 cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch (optional for thicker sauce)

Instructions
 

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

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust. Bake for 5-7 minutes, then remove from the oven and let cool.

      Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, blending until just combined. Do not overmix. Gently fold in the sour cream and the fresh raspberries until evenly distributed.

        Fill the Cups: Pour the cheesecake mixture over the cooled crusts, filling each liner about 3/4 full.

          Bake: Place the muffin tin in the oven and bake for 15-18 minutes or until the cheesecakes are set around the edges but slightly jiggly in the center. Remove from the oven and let them cool to room temperature.

            Make the Raspberry Sauce: In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the saucepan and cook for an additional 2 minutes.

              Chill: Once the cheesecake bites are cooled, refrigerate them for at least 2 hours to allow them to set completely.

                Serve: To serve, spoon a little raspberry sauce over each cheesecake bite and garnish with a fresh raspberry on top. Enjoy!

                  Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 24 bites