Easy Raspberry Cheesecake Bites with Chocolate Cookie Crust
These delightful mini cheesecake bites feature a dreamy chocolate cookie crust, a creamy, smooth raspberry-studded filling, and an optional fresh raspberry coulis drizzle. They are easy to make, perfectly portioned, and guaranteed to be a crowd-pleaser.
Equipment
- 24-cup mini muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Electric mixer
- small saucepan
- Fine-mesh sieve
Ingredients
For the Chocolate Cookie Crust
- 1.5 cups crushed chocolate cookies Think OREOs (scrape out the filling!) or any other crispy chocolate cookie you love. Crushing them finely is key for a solid crust.
- 0.25 cup unsalted butter melted
For the Cheesecake Filling
- 16 ounces cream cheese softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries plus extra for garnish
For the Raspberry Coulis (Optional)
- 1 cup fresh raspberries
- 0.25 cup granulated sugar
- 2 tablespoons water
Instructions
- Step 1: Preheat oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners.
- Step 2: Prepare the Chocolate Crust: In a medium bowl, mix crushed chocolate cookies with melted butter until it looks like wet sand. Press about a tablespoon of this mixture firmly into the bottom of each paper-lined muffin cup. Bake in the preheated oven for 5 minutes to set the crust. Remove and let cool slightly.
- Step 3: Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Scrape down the sides. Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract. Gently fold in the fresh raspberries.
- Step 4: Spoon the cheesecake mixture over the pre-baked crusts in the muffin tin, filling each cup nearly to the top. Bake for 20 minutes, or until the filling looks set around the edges but is slightly soft in the center. Let cool completely to room temperature in the tin. Once cool, transfer the tin to the refrigerator and chill for at least 2 hours.
- Step 5: For the Raspberry Coulis (Optional): Combine the coulis raspberries, sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. For a smooth coulis, press the mixture through a fine-mesh sieve. Let it cool completely.
- Step 6: Once the cheesecake bites are chilled, gently lift them out of the muffin tin. Drizzle with the raspberry coulis (if using) and garnish with a fresh raspberry. Serve immediately.
Notes
Tips for Success:
- Soften cream cheese ahead of time for a smooth filling.
- Don't overmix after adding eggs.
- Gently fold in raspberries to keep them intact.
- Cool completely at room temperature before chilling.
- Chilling is crucial for texture.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing is not recommended as the texture may change.
- Use graham crackers, vanilla wafers, or shortbread for the crust.
- Swap raspberries for blueberries, blackberries, or chopped strawberries.
- Add lemon or orange zest to the filling.
- Add a chocolate drizzle.
- Fold in white chocolate chips.
- Frozen raspberries can be used for coulis (cook longer to thicken), but fresh is best for filling.
- Ensure crust is pressed firmly and baked for 5 mins to prevent sticking; use paper liners.
- Recipe is for a 24-cup mini muffin tin; baking time differs for other sizes.
- Adjust coulis consistency by adding water (too thick) or cooking longer (too thin).