Raspberry Cheesecake Bites Recipes

RASPBERRY CHEESECAKE BITES

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.

RASPBERRY CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees F.

RASPBERRY CHEESECAKE BROWNIE BITES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease two 24-cup nonstick mini-muffin pans with nonstick cooking spray or butter.
• For the brownie batter: In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (The batter will be very dry.)
• Stir in the sugar and melted butter until well combined, then stir in the flour with a firm rubber spatula. Set the batter aside.
• For the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk at low speed until well blended, about 2 minutes. Stir in the food coloring drop by drop until the desired color is reached. Transfer the mixture to a pastry bag or resealable plastic bag.
• Spoon a tablespoon of brownie batter into each of the cups of the prepared mini-muffin pans. Pipe about 1 teaspoon of the cheesecake filling onto each, then top off each cup with an additional teaspoon of brownie batter.
• Bake, switching the pans halfway through, until a toothpick inserted in the center of a brownie bite comes out clean, about 12 minutes.
• Let the brownie bites cool for 10 minutes in the pans and then unmold and transfer to wire racks to cool completely.

RASPBERRY CHEESECAKE BITES

Steps:

• Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
• In another bowl whip the cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
• Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
• Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
• Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
• Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.