🍓 Raspberry Cheesecake Bites with Chocolate Crust

These little bites of heaven disappear fast—sweet, tart, creamy, and chocolatey all in one!

There’s just something magical about the combination of chocolate and raspberry, right? And when you wrap those flavors into a silky cheesecake bite that fits right in your palm, you’ve officially created dessert gold. These Raspberry Cheesecake Bites with Chocolate Crust are elegant enough for parties, yet simple enough for a weekday treat. Best of all, they’re portioned perfectly—though let’s be honest, stopping at one might be the real challenge here.

In this article, we’ll walk you through how to make these luscious little treats, why they work so well, and how to customize them for your taste. Whether you’re a seasoned baker or new to cheesecakes, this quick and easy recipe is guaranteed to earn a spot in your favorites.

🧁 Why These Raspberry Cheesecake Bites Are a Must-Try

If you’re on the fence about making mini cheesecakes, let this push you over:

• They’re quick – No springform pans or water baths needed.
• They’re foolproof – You won’t need any fancy skills to make them look amazing.
• They’re versatile – Want to swap raspberries for blueberries or even a swirl of peanut butter? Go for it.
• They’re irresistible – Creamy cheesecake filling, rich chocolate crust, fresh raspberry zing. Need we say more?

📝 Ingredients You’ll Need

Here’s what you need to whip up a batch of these delightful mini cheesecakes:

For the Chocolate Cookie Crust:

• 24 chocolate sandwich cookies (like Oreos)
• 4 tablespoons melted butter

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• Pinch of salt

For the Raspberry Topping:

• 1 cup fresh raspberries (or frozen, thawed and drained)
• 2 tablespoons raspberry jam
• Optional: extra raspberries and mint for garnish

👩‍🍳 How to Make Raspberry Cheesecake Bites (Step-by-Step)

1. Make the Chocolate Crust

Start by preheating your oven to 325°F (163°C). Line a 12-count muffin tin with paper liners.

Crush the cookies into fine crumbs using a food processor. Mix them with the melted butter until the texture resembles wet sand. Scoop about 1½ tablespoons into each liner and press down firmly. Bake for 5–6 minutes and let cool.

✅ Pro Tip: A shot glass works perfectly to press the crust evenly into each cup.

2. Whip Up the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and fluffy—this is key for that dreamy texture. Add in sugar and beat until combined.

Crack in the eggs one at a time, mixing just until incorporated. Stir in vanilla, sour cream, and a pinch of salt.

Now gently fold in your raspberries. If they break apart, even better—they’ll swirl naturally through the batter and look gorgeous.

3. Fill, Bake, and Chill

Spoon the cheesecake batter over each crust until almost full. Tap the pan gently on the counter to release air bubbles.

Bake for 18–22 minutes, or until the centers are just slightly jiggly but the edges look set. Let them cool completely, then refrigerate for at least 2 hours to set.

💡 Chill time is when the magic happens! The flavors meld and the texture becomes luxuriously smooth.

4. Add the Raspberry Glaze

Warm the raspberry jam in the microwave for 15–20 seconds and stir until smooth. Drizzle or spoon over each cooled cheesecake bite. Top with a fresh raspberry or mint leaf if you’re feeling fancy.

💬 Make It Your Own

One of the best things about this recipe is how easy it is to customize:

• Swap the Fruit: Blueberries, strawberries, or blackberries all work great.
• Add Chocolate Chips: Mix some mini chocolate chips into the cheesecake batter for an extra indulgent bite.
• Spice It Up: Add a hint of cinnamon or even a pinch of chili powder to the crust for something unexpected.

🧊 Storing and Serving Tips

These cheesecake bites keep beautifully! Store them in an airtight container in the fridge for up to 5 days. Want to make them ahead? You can freeze them too—just thaw in the fridge overnight before serving.

❄️ Freezer-Friendly Tip: Wrap each cheesecake in plastic wrap and store in a freezer-safe container for up to 2 months.

Serve chilled for best flavor and texture.

📊 Nutritional Snapshot (per bite)

Approximate values (will vary based on brands and portion size)

• Calories: 190
• Fat: 14g
• Carbs: 16g
• Protein: 3g
• Sugar: 12g

❤️ Final Thoughts: Why This Recipe Works

This recipe hits all the sweet spots—literally and figuratively. The chocolate crust adds a rich, slightly bitter contrast that balances the sweet, tangy raspberry cheesecake filling. The texture is everything you’d want in a cheesecake: dense, smooth, creamy. And those bright pops of raspberry? Pure magic.

Best of all, it’s a dessert that looks way more complicated than it actually is. These Raspberry Cheesecake Bites with Chocolate Crust are guaranteed to wow your guests and satisfy any craving.