RASPBERRY CHEESECAKE BITES
Raspberry Cheesecake Bites are the perfect bite-sized treat for Valentine's day or any occasion! These little desserts are super simple & oh-so-scrumptious!
Provided by Aubrey
Categories Dessert
Time 4h37m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
Nutrition Facts : Calories 259 kcal, Carbohydrate 26 g, Protein 3 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 210 mg, Sugar 21 g, ServingSize 1 serving
RASPBERRY CHEESECAKE BITES
These Raspberry Cheesecake Bites are to die for. Easy to make and will be a hit with all cheesecake lovers. This is a must try recipe!
Provided by Chef Rodney
Categories Dessert
Time 1h17m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Line a cupcake pan with liners. Set aside.
- In a small bowl mix the graham cracker crumbs, butter, sugar, and cinnamon.
- Pour 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press it into a packed layer. Bake for 5 minutes.
Nutrition Facts : Calories 248 kcal, Carbohydrate 33 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 300 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
EASY RASPBERRY CHEESECAKE BITES RECIPE - (4.6/5)
Provided by á-160091
Number Of Ingredients 6
Steps:
- Line a 13" x 9" baking sheet with a parchment paper. Set aside. Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer. Add in the raspberries and stir to combine, allow the raspberries to break up and incorporate into the cream cheese. Add in the cool whip and stir in with a spoon or spatula, until just combined. Place in freezer for 2 hours. Place graham cracker crumbs into a small bowl. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.(You may need to go in with your fingers to form them into balls.) Set on the prepared cookie sheet. If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again) Refrigerate for couple of hours in freezer until they get frozen. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness. Serve and enjoy! Refrigerate leftover bites in a ziploc bag or an air tight container.
IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE
A wonderful cheesecake made using Original Bisquick® mix and raspberries - this dessert is sure to please!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
- In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
- Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
- Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 1/2 g
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