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Raspberry Swirl Cheesecake Bites

These Raspberry Swirl Cheesecake Bites are creamy mini cheesecakes with a buttery graham cracker crust and a beautiful raspberry swirl on top, making them a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs (about 12 full crackers) Crush the crackers if not using pre-made crumbs.
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
For the cheesecake filling
  • 16 oz full-fat cream cheese, softened to room temperature Ensure it's at room temperature to prevent lumps.
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature Bring to room temperature before use.
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream Can substitute with Greek yogurt or heavy cream.
For the raspberry swirl
  • 1/2 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice

Method
 

Make the Raspberry Sauce
  1. Combine raspberries, 2 tablespoons of sugar, and lemon juice in a small saucepan over medium heat. Stir and cook for about five minutes until slightly thickened.
  2. Pour the sauce through a fine mesh strainer to remove seeds and set aside to cool.
Prepare the Pan and Crust
  1. Preheat oven to 325°F (160°C) and line a 24-cup mini muffin tin with paper or foil liners.
  2. Mix graham cracker crumbs and 3 tablespoons of sugar in a bowl. Add melted butter and stir until combined.
  3. Press about one teaspoon of the crumb mixture firmly into the bottom of each muffin cup.
  4. Bake the crust for five minutes and let cool slightly.
Make the Cheesecake Filling
  1. In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until creamy.
  2. Add eggs one at a time, mixing on low speed until just combined. Then add vanilla and sour cream, mixing until smooth.
Fill the Cups
  1. Spoon cheesecake filling into each muffin cup, filling about three-quarters full.
  2. Add about 1/4 teaspoon of raspberry sauce on top of the filling and swirl gently with a toothpick.
Bake and Cool
  1. Bake for 15 to 17 minutes until edges set but centers still jiggle slightly.
  2. Allow to cool in the pan for 30 minutes then chill in the refrigerator for at least 2 hours before serving.
Serve
  1. Gently lift each bite out using the liners and serve cold. Drizzle with extra raspberry sauce if desired.

Notes

For best results, ensure all ingredients are at room temperature before mixing. Variations include using strawberries, lemon zest, or a no-bake version.