Introduction

These easy no-bake raspberry cheesecake bites are the perfect fuss-free dessert for any occasion. With a simple 5-ingredient chocolate crust and a creamy, tangy filling, they come together in minutes without ever turning on the oven. For another delicious chocolate dessert, try this Chocolate Fudge Layer Cake Recipe.

Ingredients

These Raspberry Cheesecake Bites with Chocolate Crust combine a rich, buttery chocolate base with a tangy, creamy filling studded with bursts of fresh raspberry flavor.

• 1 1/2 cups crushed chocolate cookies (such as Oreo wafers or chocolate graham crackers)
• 1/4 cup unsalted butter, melted
• 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

For the Raspberry Sauce

• 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 30% faster than typical full-sized cheesecake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Crust

Combine finely crushed chocolate wafer cookies or graham crackers 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. Chill for 15 minutes to set while you make the filling.

Step 2 — Make the Cheesecake Filling

Using an electric mixer on medium speed, beat room-temperature cream cheese and granulated sugar until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl to ensure no lumps remain. Beat in sour cream, vanilla extract, and a pinch of salt until just combined.

Step 3 — Incorporate the Eggs

Add the eggs one at a time, mixing on low speed after each addition until just blended. Overmixing incorporates too much air, which can cause the cheesecake to crack. The filling should be thick, smooth, and uniform in color.

Step 4 — Add the Raspberry Swirl

Gently fold fresh raspberry puree or seedless raspberry jam into about one-third of the cheesecake batter. Pour the plain cheesecake batter over the chilled crust. Dollop the raspberry batter on top and use a knife or skewer to create decorative swirls.

Step 5 — Bake in a Water Bath

Place the pan inside a larger roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan. Bake at 325°F (160°C) for 35-45 minutes. The edges should be set, but the center should still have a slight jiggle.

Step 6 — Cool and Chill Thoroughly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking. Then, transfer to a wire rack to cool completely before covering and refrigerating for at least 4 hours, preferably overnight.

Step 7 — Cut into Perfect Bites

Run a thin knife under hot water, wipe it dry, and slice the chilled cheesecake into neat squares. For clean cuts, wipe the knife clean between each slice. Optionally, garnish each Raspberry Cheesecake Bite with a fresh raspberry and a drizzle of melted chocolate before serving.

Nutritional Information

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

Note: These are estimated values per Raspberry Cheesecake Bite with Chocolate Crust and may vary based on specific ingredients and preparation.

Healthier Alternatives

These simple swaps let you customize your Raspberry Cheesecake Bites with Chocolate Crust to fit dietary needs without sacrificing the decadent experience.

• Protein-Packed Filling — Replace half the cream cheese with plain Greek yogurt or a scoop of vanilla protein powder blended in. This adds a tangy richness and boosts satiety.
• Lower-Carb Crust — Use finely ground almonds or pecans instead of graham crackers, and sweeten with a keto-friendly sweetener like erythritol or monk fruit for a rich, nutty base.
• Dairy-Free Delight — Swap cream cheese for a high-quality cashew or coconut-based cream cheese alternative. Use coconut oil in the crust for a perfect dairy-free version.
• Gluten-Free Base — Ensure your graham crackers are certified gluten-free, or use gluten-free oat flour or almond flour as a direct substitute for the crust.
• Low-Sodium Option — Opt for unsalted butter in the crust and choose a no-salt-added nut butter if using nuts. Most of the recipe’s sodium comes from the cream cheese, so select a low-sodium brand.
• Refined Sugar-Free — Sweeten the filling with pure maple syrup, raw honey, or dates blended into the raspberry layer for a more natural, complex sweetness.
• Vegan Variation — Combine dairy-free cream cheese with silken tofu or soaked cashews for the filling, and use a plant-based butter and dark chocolate for the crust.
• Boosted Fiber — Add a tablespoon of chia seeds or ground flaxseed to the crust mixture for extra fiber and a subtle, earthy note that complements the chocolate.

Serving Suggestions

These elegant Raspberry Cheesecake Bites with Chocolate Crust are incredibly versatile. Here are some creative ways to serve them for any occasion.

• Dessert Platter Perfection: Arrange the bites on a slate board or elegant platter. Alternate them with fresh raspberries, mint sprigs, and a dusting of powdered sugar for a stunning, restaurant-quality presentation.
• Afternoon Tea or Coffee Pairing: Serve these mini cheesecakes alongside a pot of Earl Grey tea, a rich French press coffee, or a glass of cold brew. The chocolate crust and tangy raspberry complement the bitterness of the beverages beautifully.
• Holiday & Celebration Centerpiece: They are perfect for festive gatherings. For Christmas, add a small holly leaf garnish; for Valentine’s Day, drizzle with white chocolate. Their small size makes them ideal for buffets and parties.
• With a Dessert Wine or Cocktail: Pair these bites with a glass of late-harvest Riesling, Moscato d’Asti, or a raspberry-infused champagne cocktail. The sweet and tart flavors create a sophisticated dessert pairing.
• Gourmet Ice Cream Sundae Topper: Crumble one or two Raspberry Cheesecake Bites over a scoop of vanilla bean or chocolate ice cream. Add a drizzle of raspberry sauce for an over-the-top dessert experience.
• Individualized Plating: For a formal dinner, place a single bite on a small plate with a raspberry coulis swipe and a quenelle of lightly sweetened whipped cream.

No matter how you serve them, these Raspberry Cheesecake Bites with Chocolate Crust are sure to impress with their perfect balance of creamy, fruity, and chocolaty flavors.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy, un-smooth filling. Fix: Let all dairy ingredients sit at room temperature for at least 1-2 hours before mixing.
• Mistake: Over-processing the chocolate crust until it becomes greasy. Fix: Pulse the crust ingredients just until they hold together when pinched.
• Mistake: Adding raspberry puree that’s too warm or liquid, which can curdle the cheesecake batter. Fix: Cool the puree completely and consider reducing it slightly to concentrate flavor and remove excess moisture.
• Mistake: Over-baking the bites, causing them to crack and become dry. Fix: Bake just until the centers are set but still slightly jiggly; they will firm up as they chill.
• Mistake: Skipping the water bath or proper steam, leading to uneven cooking. Fix: Place a pan of hot water on the oven rack below or bake in a steamy oven for a gentle, even heat.
• Mistake: Trying to unmold the bites before they are fully chilled, resulting in breakage. Fix: Chill the pan in the refrigerator for at least 4 hours, or preferably overnight, before removing the liners.
• Mistake: Using fresh raspberries for the puree without straining, leaving seeds in the filling. Fix: Always press the puree through a fine-mesh sieve for a perfectly smooth texture.
• Mistake: Not tasting the filling before baking. Fix: Always do a quick taste test and adjust the sweetness or tartness to your preference before portioning.

Storing Tips

• Fridge: Store raspberry cheesecake bites in a single layer in an airtight container in the refrigerator for 4-5 days. Ensure they are covered to prevent them from absorbing other odors.
• 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 for up to 2-3 months. Thaw overnight in the fridge before serving.
• Reheat: These raspberry cheesecake bites are best served chilled. If you prefer a softer texture, let them sit at room temperature for 10-15 minutes; do not use heat as it will melt the filling.

For food safety, always keep your cheesecake bites refrigerated at or below 40°F (4°C). Discard any that have been left at room temperature for more than 2 hours.

Conclusion

These Raspberry Cheesecake Bites with Chocolate Crust are the perfect elegant treat for any occasion. If you love fruity desserts, you might also enjoy our Raspberry Mille-Feuille Cookies 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 Raspberry Cheesecake Bites with Chocolate Crust ahead of time?

Yes, these are an excellent make-ahead dessert. You can assemble the Raspberry Cheesecake Bites with Chocolate Crust and store them in an airtight container in the refrigerator for up to 3 days. For best texture, add any fresh raspberry garnish just before serving.

What can I use if I don’t have a mini muffin pan?

You can use a standard muffin pan lined with paper liners. The Raspberry Cheesecake Bites will be larger, so you may need to adjust the baking time slightly. Alternatively, you can press the crust into a small square pan and slice it into bars after chilling.

How do I prevent the cheesecake filling from cracking?

Avoid over-mixing the batter and do not over-bake the bites. The centers should still look slightly soft when you remove them from the oven, as they will firm up while cooling. Allowing them to cool gradually in the turned-off oven with the door ajar can also help prevent cracks.