Description
A buttery graham base supports a creamy cheesecake heart swirled with vibrant raspberry jam and fresh berries. Each bite delivers a dance of smooth richness and tart berry zing, chilling to perfect pop-sized morsels.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 2 tbsp sour cream
- 1/4 cup raspberry jam
- 1/4 cup fresh raspberries mashed
Instructions
- Preheat oven to 325°F (160°C) and line a 24-cup mini muffin pan with paper liners.
- In a small bowl combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until moistened.
- Press about 1 teaspoon of the crumb mixture into the bottom of each liner to form a crust.
- Bake crusts for 5 minutes then set aside to cool slightly.
- In a mixing bowl beat cream cheese and 1/3 cup sugar until smooth and creamy.
- Add the egg, vanilla extract, and sour cream and mix until fully incorporated.
- Spoon about 1 tablespoon of cheesecake filling over each crust.
- Drop a small dollop of raspberry jam and mashed raspberries onto each portion of filling.
- Swirl the jam and raspberries into the filling with a toothpick or skewer.
- Bake for 18–20 minutes until edges are set and centers slightly jiggly.
- Remove pan and let bites cool to room temperature.
- Refrigerate for at least 2 hours to firm up before serving.
Notes
- Use room temperature cream cheese and egg for a smoother filling
- Substitute strawberry jam for a different berry flavor
- Store cheesecake bites in an airtight container in the fridge up to 4 days
- Serve chilled and garnish with fresh raspberries if desired