Raspberry Cheesecake Bites with Chocolate Crust
Let Me Tell You About These Raspberry Cheesecake Bites…
So last summer, I was messing around in the kitchen after a family BBQ, already knee-deep in rogue raspberries from my cousin’s (accidental) harvest. I’d wanted to bake something fun, but, honestly, my oven was acting up and my patience was thinner than filo dough. That’s basically how I stumbled into making these Raspberry Cheesecake Bites with Chocolate Crust. Now, these things have become my little party trick. You know you’ve made it as a home baker when your neighbor (who swears she “never” eats sweets) sidles up and whispers, “Did you bring those raspberry thingies again?” Anyway, let’s dive in before I start rambling about the time I dropped one into my shoe (don’t do this; not recommended).
Why You’ll Love This (At Least, I Hope You Do)
I make these when I want something easy but impressive—the kind of dessert that looks way fancier than it really is. My family goes nuts for them, especially because they’re bite-sized (so naturally everyone grabs three). Plus, no forks = less washing up. If you’re anything like me, you’ll appreciate that these don’t require any special pastry skills (I’ve tried to pipe frosting once, and it looked, well, unwell). Oh, and if you’ve ever battled melting chocolate that just won’t cooperate, I found a little trick that makes it less of a mess. We’ll get to that.
What You’ll Need (Plus Some Cheeky Substitutions)
- 150g chocolate cookies or biscuits (chocolate Graham crackers or, if I’m desperate, Oreos with the cream scraped out—Grandma always liked Bourbon biscuits but honestly, anything crunchy and chocolatey will do)
- 60g unsalted butter, melted (but I won’t tell anyone if you use margarine; I have in a pinch)
- 225g cream cheese, room temp (sometimes I swap half for mascarpone when I’m feeling bougie)
- 50g caster sugar (granulated works too, or I once used icing sugar and it was fine, just not as bright a flavor)
- 1 tsp vanilla extract (I once forgot this and, truthfully, no one noticed)
- 1 egg (my neighbor gives me fresh ones, but store-bought is fine)
- A big handful of fresh raspberries (about 125g—sometimes I use frozen, but thaw and dry ’em on kitchen roll first)
- 100g dark or semi-sweet chocolate (chips or bars—whatever’s lurking in your cupboard)
So, How D’you Make ‘Em?
- First things first: line a mini muffin tin with paper liners (if you don’t have one, you can use regular muffin tins, just expect “cheesecake pucks”—not as cute, but still delicious). Preheat the oven to 160°C/320°F.
- Bash up the biscuits—I chuck them in a zipped bag and whack with a rolling pin, or sometimes just use my hands if I don’t mind crumbs everywhere. Mix with melted butter until it’s all damp and sandy. Press about a teaspoon of this mixture into each cup. (This is where I sometimes eat a bit of the mix, for quality control, obviously.)
- In a mixing bowl, beat the cream cheese and sugar together until smooth (I use a hand mixer; a whisk will work, just prep those arm muscles). Beat in the egg and vanilla until it’s creamy and a little glossy. Don’t panic if it looks runnier than expected, that’s normal.
- Spoon this mixture evenly over your chocolate crusts. Plop one or two raspberries into each – sometimes they look like little red hats, it’s adorable.
- Bake for 15-18 minutes till gently set and a touch wobbly in the middle. Take ‘em out and let cool in the tray (they’ll firm up as they chill). Your kitchen’ll smell like happiness.
- Melt the chocolate gently—30-second blasts in the microwave, stirring in-between (please don’t overdo it; I once created chocolate gravel by mistake). Drizzle or dollop over the cooled bites. You can get artsy, or just slap it on, no judgment here.
- Chill in the fridge until set (or, to speed it up, the freezer for 30 mins, but then they’re super cold). Try not to eat them all before serving.
Things I’ve Learned (Aka Notes Form My Kitchen)
- If your crust mix seems too dry, add another knob of butter. Too wet? Just crush up a few more biscuits. It’s forgiving.
- Sometimes, raspberries bleed their juice—doesn’t matter, just makes them prettier in my opionion (that’s not a typo, I just spelled it wrong—but let’s pretend I meant it).
- I think these are even better the next day, once the flavors mingle. But let’s be honest, there’s often nothing left by morning.
What Happens If You Want To Mix It Up? Some Variations
- Tried swapping in strawberries—tasty but a bit watery unless you blot them. Blueberries worked well though; totally recommend.
- Oreo base? Yep, that’s fun. Salted caramel drizzle? Lush, but watch the sugar level or it gets a tad sickly (learnt that the sticky way).
- Once I got cocky and tried a peanut butter swirl. Tasted odd with the raspberries—maybe you’ll like it, but I’ll pass next time!
Equipment… And What To Do If You Don’t Have It
- Mini muffin tin (makes them extra cute, but regular muffin or cupcake pans work—you’ll just have chunkier bites)
- Hand mixer or whisk (or brute force and a spoon if you’re feeling heroic)
- Microwave for melting choc, but honestly, a bowl over simmering water does the trick (I did this once when my microwave packed it in…)
Storing Them (But I Doubt You’ll Need To)
Pop the bites in an airtight container and keep ‘em in the fridge for 3-4 days—though honestly, in my house, they vanish in less than 24 hours. You can freeze them too, but I think the texture gets just a touch weird (still edible! Still delicious!) after thawing.
How I Like To Serve ‘Em
Here’s my family’s little tradition: we pop them out for movie night, usually straight form the fridge, with a pile of napkins and zero plates (less washing up, always good). Sometimes I dust them with icing sugar if I’m feeling fancy, or stack ‘em in a pyramid just to watch them tumble like an edible game of Jenga.
Things I’ve Learned The Hard Way (Pro Tips)
- Once, I didn’t let the crust set before pouring in the filling—ended up with soggy-bottomed bites. Let them cool a minute first!
- I tried to rush the chilling stage once—don’t. They need that fridge time or you’ll get squishy, messy bites that flop apart. Not fun, trust me.
- If you use tinfoil liners, the chocolate sticks to them and you’ll be peeling for ages. Go for paper, or go naked (the bites, not you… unless that’s your thing).
FAQ (From Actual Friends, No Joke)
Q: Can I use frozen raspberries?
A: Yep! Just thaw and pat dry first, or you get soggy spots. (I used to skip this; not a good call.)
Q: Can these be made gluten-free?
A: Sure! Just use GF cookies or biscuit mix. Honestly, you barely notice the difference.
Q: What if I don’t have a mini muffin tin?
A: Regular muffin tin will do, or in a pinch, use a lined brownie tin and cut squares after they set. The shapes are wonky, but who minds?
Q: Do I have to use chocolate drizzle?
A: Nah, skip it or swap for white chocolate, or nothing at all. I sometimes run out and they’re still dreamy.
Q: Can I halve the recipe?
A: Uh-huh, just guess-timate the egg (I do half an egg with a tablespoon of water, it’s not scientific, but works well enough).
Got questions? Fire ‘em my way—or, on second thought, you’ll probably figure it out mid-bake and improvise. That’s half the fun anyhow.
Ingredients
- 12 chocolate sandwich cookies (such as Oreos), crushed
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup fresh raspberries
- 2 tablespoons raspberry jam (optional, for topping)
Instructions
-
1Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners.
-
2In a small bowl, mix crushed chocolate sandwich cookies with melted butter until combined. Spoon about 1 tablespoon into each liner and press firmly to form the crust.
-
3In a medium bowl, beat cream cheese and sugar with an electric mixer until smooth. Mix in the egg, vanilla extract, and sour cream until fully combined.
-
4Spoon cheesecake filling evenly over the crusts. Place one fresh raspberry on top of each bite.
-
5Bake for 13-15 minutes, or until centers are set. Allow to cool completely. For extra flavor, drizzle with raspberry jam before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
