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You will need these simple ingredients for Raspberry Lemon Cheesecake Bites: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 cups cream cheese, softened - 1/2 cup powdered sugar - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for garnish) - 1 tablespoon cornstarch - 1/2 cup whipped cream, for topping If you need to make swaps, here are some great options: - You can use digestive biscuits instead of graham crackers for the crust. - Coconut oil works well if you want a dairy-free option instead of butter. - Try mascarpone cheese in place of cream cheese for a different taste. - For a healthier choice, use honey or maple syrup instead of powdered sugar. - If you do not have fresh raspberries, frozen raspberries can work too; just thaw and drain them first. Using fresh ingredients makes a big difference in flavor. Here are some tips: - Choose ripe raspberries; they should be firm and not mushy. - For the best lemon flavor, use fresh lemons instead of bottled juice. - When zesting, avoid the bitter white pith of the lemon. - Use high-quality cream cheese for a smooth and creamy filling. - Keep your cream cheese at room temperature for easy mixing. With these ingredients and tips, you will create delightful Raspberry Lemon Cheesecake Bites. Enjoy the bright flavors of lemon and raspberry in each small treat! {{ingredient_image_1}} Start by gathering your tools and ingredients. You will need a medium bowl and a mini muffin tray. In the bowl, mix 1 cup of graham cracker crumbs with 1/4 cup of melted unsalted butter. Stir until the crumbs feel moist and sticky. This step is key for a solid base. Next, press the crumb mixture firmly into the bottom of your lined muffin tray. Make sure to pack it down well. This helps it hold together. Preheat your oven to 350°F (175°C). Bake the crusts for about 5 minutes, or until they look slightly golden. This gives them a nice crunch. Once baked, let them cool completely before adding the filling. In a clean bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. This step is crucial for a fluffy filling. Gradually add in 1/2 cup of powdered sugar, 1 tablespoon of lemon zest, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Continue mixing until everything is well combined. The filling should be creamy and rich. Now, take 1 cup of fresh raspberries. Gently fold them into the cheesecake mix. To help the raspberries keep their shape, sprinkle 1 tablespoon of cornstarch over them first. This adds a nice touch of sweetness and structure. Once your crusts have cooled, it's time to fill them. Carefully spoon the cheesecake filling into each crust. Fill them to the top for a generous bite. After filling, place the cheesecake bites in the refrigerator. Chill them for at least 2 hours or until they set firmly. This step is essential for the best texture. Before serving, add a dollop of whipped cream on each bite. Top with an extra raspberry for a beautiful finish. Now, you're ready to enjoy these delightful treats! To get the ideal texture for your raspberry lemon cheesecake bites, focus on the cream cheese. Make sure it is very soft before mixing. This helps to create a smooth filling. Avoid lumps by mixing until it's creamy. Gradually add the powdered sugar and other ingredients. This method keeps the filling light and fluffy. For the crust, press the graham cracker mix firmly but gently. This gives a sturdy base that won't crumble. These bites shine on their own. Yet, you can elevate them with fun pairings. Serve them with a cup of tea or coffee for a cozy treat. Fresh mint leaves can add a pop of color and flavor. You can also pair these bites with a light fruit salad. This brings out the raspberry and lemon notes even more. Consider adding a splash of lemon-lime soda for a refreshing twist. To boost the flavor, try using different citrus zest. Lime or orange zest can add a unique twist to the filling. You can also mix in a splash of almond extract for depth. If you want a sweeter touch, drizzle a bit of honey or agave over the top. Finally, adding a pinch of sea salt can elevate the taste. It enhances the sweetness and balances the flavors perfectly. Pro Tips Chill for Best Texture: Make sure to chill the cheesecake bites for at least 2 hours to allow them to set properly and enhance the creamy texture. Use Fresh Ingredients: Fresh raspberries and real lemon juice will give your cheesecake bites a vibrant flavor that frozen or bottled options can’t match. Customize Your Toppings: Feel free to experiment with different toppings like chocolate shavings or a berry compote for added flavor and presentation. Don’t Overmix the Filling: When folding in the raspberries, be gentle to prevent them from breaking apart and to maintain a nice texture in your cheesecake bites. {{image_2}} You can swap out raspberries for other fruits. Strawberries add sweetness and color. Blueberries bring a pop of flavor. Blackberries offer a tart twist. Mix different fruits for a fun look. Each fruit change gives a new taste. Try using a single fruit or a mix! For a gluten-free crust, use almond flour or oat flour. These flours give a nice base. Just mix them with melted butter. You can also find gluten-free graham crackers. They work just like regular graham crackers. This way, everyone can enjoy these bites! To make a vegan version, swap cream cheese for cashew cream. Soak cashews overnight and blend them. Use maple syrup instead of powdered sugar. Replace butter with coconut oil. Use a vegan graham cracker for the crust. These changes keep the taste and make it plant-based! To keep your Raspberry Lemon Cheesecake Bites fresh, store them in an airtight container. Line the container with parchment paper to avoid sticking. This simple step helps maintain their shape and flavor. Keep the bites in the fridge until you are ready to serve. Avoid stacking them on top of each other to prevent squishing. You can freeze these cheesecake bites if you want to save some for later. First, freeze them on a baking sheet for about one hour. When they are firm, transfer them to a freezer-safe container. Use parchment paper to separate layers. They can last up to three months in the freezer. Thaw them in the fridge overnight before serving. In the fridge, Raspberry Lemon Cheesecake Bites can last about five days. Make sure they stay sealed in an airtight container. If you notice any changes in texture or smell, it’s best to discard them. Enjoy them while they are fresh for the best taste! I love serving these bites chilled. They taste best when they’re nice and cold. Place them on a pretty plate for a fun touch. Add a dollop of whipped cream on top. Top with an extra raspberry for color and flair. This makes them look fancy and inviting! Yes, you can make these bites ahead of time. I often prepare them the night before. Once they chill in the fridge, they set perfectly. Just keep them covered to stay fresh. This way, you can save time on the day of your event. The cheesecake bites are set when they feel firm to the touch. You can gently poke one with your finger. If it bounces back, they are ready! After chilling for at least two hours, they should hold their shape. If they feel soft, give them more time in the fridge. You now have all the tools to make delicious Raspberry Lemon Cheesecake Bites. We covered the key ingredients, including substitutions and the importance of fresh items. You learned step-by-step instructions, how to create a crust, and assemble the bites. I shared tips for perfect texture and serving ideas. Remember, you can change flavors and even make them vegan. Store them well to keep that fresh taste. Enjoy making these treats; they're sure to impress your friends and family!

Raspberry Lemon Cheesecake Bites

Delicious mini cheesecake bites with a tangy lemon flavor and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 4 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 2 cup powdered sugar
  • 1 tablespoon lemon zest
  • 1 4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 tablespoon cornstarch
  • 1 2 cup whipped cream, for topping

Instructions
 

  • Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a lined mini muffin tray to form the crusts.
  • Bake the crust: Preheat the oven to 350°F (175°C). Bake the crusts in the prepared muffin tray for about 5 minutes or until slightly golden. Remove from the oven and let them cool completely.
  • Make the cheesecake filling: In another bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add in the powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until well combined and creamy.
  • Add the raspberries: Gently fold in the fresh raspberries. For a touch of sweetness and to help the raspberries hold their shape, sprinkle cornstarch over them before folding.
  • Fill the crusts: Once the crusts have cooled, carefully spoon the cheesecake filling into each crust, filling them to the top.
  • Chill: Place the cheesecake bites in the refrigerator for at least 2 hours, or until set.
  • Serve: Before serving, top each cheesecake bite with a dollop of whipped cream and an extra raspberry for garnish.

Notes

Chill for at least 2 hours before serving for best results.
Keyword bites, cheesecake, dessert, lemon, raspberry