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For these tasty bites, you need: - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 12 oz cream cheese, softened - 1 cup powdered sugar - Zest of 1 large lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 cup fresh raspberries, plus extra for garnish - Fresh mint leaves for garnish These ingredients come together to create a creamy, dreamy dessert. The graham cracker crumbs form a crunchy crust. Cream cheese adds richness, while lemon brings a bright zing. Raspberries give a sweet, tart burst in each bite. To make your bites even more special, consider these garnishes: - Extra fresh raspberries on top - A sprig of mint for color - A drizzle of raspberry puree for flair These extras not only look nice but also add flavor. You can impress your friends with a simple touch. If you need to change things up, here are some easy swaps: - Use almond flour instead of graham cracker crumbs for a gluten-free crust. - Substitute mascarpone cheese for cream cheese for a creamier filling. - Try lime or orange zest for a different citrus twist. These substitutions help you adapt the recipe to your taste or needs. You can still enjoy delicious cheesecake bites without stress. {{ingredient_image_2}} To start, you make the crust. Grab a medium mixing bowl. Add 1 cup of graham cracker crumbs and 4 tablespoons of melted unsalted butter. Mix them well until they look crumbly. Next, press this mixture firmly into the bottom of mini muffin tins. Make sure it's even. This forms a solid base for your cheesecake bites. Once done, put the tins in the refrigerator to chill while you prepare the filling. Now, let's work on the filling. In a large mixing bowl, beat 12 ounces of softened cream cheese. Use an electric mixer for this. Mix until it's smooth and creamy. Slowly add 1 cup of powdered sugar, the zest of 1 large lemon, 2 tablespoons of lemon juice, and 1 teaspoon of pure vanilla extract. Keep mixing on medium speed until everything is incorporated and fluffy. This filling is what makes your bites so rich and delicious. It's time to add some color and flavor. Take 1 cup of fresh raspberries. Gently fold them into the cheesecake mixture with a spatula. Be careful not to mash them too much. You want to keep some shape for texture and taste. This step adds a nice burst of raspberry goodness in each bite. Once mixed, you’re ready to fill the crusts. To get a smooth and creamy cheesecake, start with softened cream cheese. Cold cream cheese will not mix well. Beat it well until it is fluffy. This adds air and makes the texture light. Mix in the other ingredients slowly. Over-mixing can make the cheesecake dense. Chill the bites for at least four hours to set. Overnight is even better for the best taste. When adding raspberries, be gentle. Use a spatula to fold them into the mixture. This keeps the berries whole and prevents mushiness. If you stir too hard, you may break them apart. Aim for a swirl of color and flavor. This adds a lovely look and taste to each bite. Serve your cheesecake bites on a nice plate. Arrange them neatly in rows for a clean look. For a fun touch, drizzle raspberry puree on the plate. This adds color and a burst of flavor. Top each bite with extra raspberries and mint leaves. This makes the bites look even more appealing. Enjoy these treats at parties or family gatherings! Pro Tips Fresh Ingredients: Always use fresh raspberries for the best flavor and texture. They add a delightful burst of sweetness to the cheesecake bites. Chill Time: For the best results, let the cheesecake bites chill overnight. This allows the flavors to meld, resulting in a richer taste. Variations: Experiment with different fruits such as strawberries or blueberries for varied flavors. You can also add a splash of almond extract for a unique twist. Presentation: Garnish with a drizzle of raspberry sauce or a dusting of powdered sugar for an elegant finish that enhances both taste and visual appeal. {{image_4}} You can swap raspberries for other fruits. Strawberries give a sweet twist. Blueberries add a fun pop of color and flavor. Cherries bring a tart kick. Mango can offer a tropical vibe. Each fruit changes the taste, so feel free to experiment! If you need a gluten-free crust, use almond flour. Mix it with melted butter for a nutty base. You can also try gluten-free graham crackers. They give the same great taste without the gluten. Just make sure to check the label for any hidden gluten. Want to mix things up? Add a pinch of salt to the filling. This helps boost the flavors. You can also try different extracts, like almond or lemon. A splash of coconut milk can add creaminess. For a hint of spice, consider a dash of cinnamon. These additions make each bite unique and fun! To keep your lemon raspberry cheesecake bites fresh, store them in an airtight container. Place a layer of parchment paper between the bites to prevent sticking. This method keeps them nice and tasty for days. These cheesecake bites will stay fresh in the fridge for about five days. After that, they may lose flavor and texture. If you want to enjoy them longer, consider freezing. To freeze your cheesecake bites, first, let them chill in the fridge. Once set, remove them from the muffin tins. Arrange them on a baking sheet in a single layer. Freeze for about two hours. Then, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat them, just thaw in the fridge overnight. Enjoy your tasty treat! Yes, you can make these cheesecake bites ahead of time. They taste great when chilled. I suggest making them the day before your event. This gives them time to set well in the fridge. Cover them tightly with plastic wrap or foil. This keeps them fresh and prevents any odors from mixing in. If you want a lighter option, use Greek yogurt. It adds creaminess and tanginess. You can also try ricotta cheese for a different texture. Just blend it well until smooth. For a dairy-free choice, use vegan cream cheese. These options can create tasty variations in flavor. You know the cheesecake is set when it feels firm to the touch. It should not jiggle when you move the muffin tin. The bites also need at least four hours in the fridge. For the best results, let them chill overnight. This helps the flavors meld and improves the texture. Lemon raspberry cheesecake bites are a delightful treat. We covered key ingredients, like graham crackers and fresh fruit. I shared step-by-step instructions for a creamy filling and perfect texture. You can customize these bites with different fruits and gluten-free options. Store them well and enjoy their freshness later. With these tips, you can create your own delicious bites. Now it's your turn to enjoy making and sharing these tasty treats!

Lemon Raspberry Cheesecake Bites

Delicious mini cheesecake bites with a tangy lemon flavor and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 12 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 large zest of lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries, plus extra for garnish
  • to taste fresh mint leaves for garnish

Instructions
 

  • Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Stir the mixture until fully combined and crumbly. Press this mixture evenly and firmly into the bottom of mini muffin tins to form a solid crust. Transfer the tins to the refrigerator to chill and set while you prepare the filling.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and creamy. Gradually add in the powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue mixing on medium speed until all ingredients are well incorporated and the mixture is light and fluffy.
  • Fold in the Raspberries: Gently add the fresh raspberries to the cheesecake mixture. Use a spatula to carefully fold the raspberries in, ensuring to preserve some of their shape for a delightful texture and burst of flavor in each bite.
  • Fill the Crusts: Retrieve the chilled crusts from the refrigerator. Using a spoon or small ice cream scoop, evenly distribute the cheesecake filling on top of each crust in the mini muffin tins. Smooth the tops gently with a spatula for a neat presentation.
  • Chill: Cover the filled muffin tins with plastic wrap or aluminum foil, and place them in the refrigerator. Allow the cheesecake bites to set for at least 4 hours, preferably overnight, until they are firm and delicious.
  • Serve: Once fully set, carefully remove the cheesecake bites from the muffin tins by gently pushing them from the bottom. Arrange them on a serving platter, and garnish with extra raspberries and fresh mint leaves to add a vibrant pop of color.

Notes

For an elegant touch, arrange the cheesecake bites on a decorative plate and drizzle with a light raspberry reduction.
Keyword cheesecake, dessert, lemon, raspberry