Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Raspberry Topping:
- 1 cup raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- Optional: 1 tsp cornstarch + 1 tbsp water (for thickening)
Garnish:
- Whole fresh raspberries
Instructions
- Mix graham crumbs, sugar, and butter. Press into mini liners. Chill.
- Beat cream cheese, sugar, and vanilla. Fold in whipped cream.
- Pipe filling onto crusts.
- Cook raspberries with sugar and lemon juice. Cool.
- Top each bite with raspberry sauce and one whole berry.
- Chill for 2–3 hours. Serve cold.
Tips:
- Use room temperature cream cheese for a smooth mix.
- For stability, add 1 tsp unflavored gelatin to filling.
- Can be made a day ahead or frozen individually.
Creamy, fruity, and made to impress — no oven needed!
Notes
Prep Time: 20 min | Chill Time: 3 hrs | Total Time: 3 hrs 20 min
Servings: 12–14 mini bites