Raspberry Cheesecake Bites with Chocolate Crust

If there’s one dessert I love more than a full-size cheesecake, it’s a mini cheesecake. And these Raspberry Cheesecake Bites with Chocolate Crust are basically tiny bites of heaven. Smooth and creamy cheesecake, rich with vanilla and just a hint of tang, sits on a crisp, chocolatey crust—then gets topped with a bright, tart raspberry for the perfect finish.

They’re gorgeous, totally make-ahead friendly, and ideal for any gathering. Plus, there’s something so fun about bite-sized desserts. You feel like you can eat five of them (and honestly, you probably will).

The first time I made these, I brought them to a brunch potluck and they vanished. The combo of raspberry and chocolate hits that sweet-tart spot that keeps you coming back for another. They’re elegant enough for holidays and celebrations but simple enough for a casual afternoon treat.

Let’s make some little bites of raspberry cheesecake joy.

Why You’ll Love These Cheesecake Bites

Perfectly portioned.
No slicing, no mess—just grab-and-go creamy, chocolatey goodness.

Make-ahead magic.
Chill them overnight and they’re ready whenever you are.

Easy but impressive.
They look fancy, but the steps are super straightforward.

Dreamy flavor combo.
Chocolate crust + creamy cheesecake + tart raspberry = flavor perfection.

Customizable.
Use blueberries, strawberries, or chocolate drizzle—make them your own.

Prep Time and Yield

Prep Time: 20 minutes
Bake Time: 20–22 minutes
Chill Time: 2 hours minimum (or overnight)
Total Time: About 3 hours (including cooling)
Yield: 24 mini cheesecake bites
Calories per bite: 140
Carbs: 12g | Fat: 9g | Protein: 2g

Ingredients

For the Chocolate Crust:

• 1 cup chocolate cookie crumbs (like Oreos without the filling or chocolate graham crackers)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ cup sour cream or plain Greek yogurt
• Zest of ½ lemon (optional, but adds brightness)

For Topping:

• 24 fresh raspberries (1 for each bite)
• Optional: powdered sugar or chocolate drizzle

Step-by-Step Instructions

1. Prep your pan and oven

• Preheat your oven to 325°F (163°C).
• Line a mini muffin tin with paper liners or use a silicone mini muffin pan for easy removal.
• Lightly grease the cups if not using liners.

2. Make the crust

• In a small bowl, mix together chocolate cookie crumbs, melted butter, sugar, and salt.
• Press about 1 teaspoon of the crust mixture into the bottom of each mini muffin cup. Use your fingers or the back of a spoon to pack it down firmly.
• Bake for 5 minutes, then set aside to cool slightly.

3. Make the cheesecake filling

• In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy (about 2–3 minutes).
• Add the egg, vanilla, sour cream, and lemon zest. Beat until just combined—don’t overmix.

4. Fill and bake

• Spoon or pipe the cheesecake filling into each crust-filled cup, filling nearly to the top.
• Bake at 325°F for 15–17 minutes, or until the centers are set but still slightly jiggly.
• Turn off the oven, crack the door open, and let them cool inside for 10 minutes (this helps prevent cracking).
• Then transfer to a wire rack to cool completely before chilling.

5. Chill and top

• Refrigerate the cheesecake bites for at least 2 hours or overnight.
• Just before serving, top each one with a fresh raspberry. Dust with powdered sugar or drizzle with melted chocolate if desired.

How to Serve

These raspberry cheesecake bites are the perfect little treat for:

• Brunch tables or afternoon tea
• Dessert buffets at showers, parties, or holidays
• Weeknight treats when you want something sweet but not heavy
• Gift boxes—pack them up with other mini desserts
• Valentine’s Day or Mother’s Day—they’re sweet, pink, and festive

Arrange on a pretty platter with mint leaves or edible flowers for an extra touch.

Additional Tips

• Use room-temp cream cheese. It blends smoother and makes a creamier filling.
• Don’t overbake. They’ll firm up as they chill—just a little jiggle in the center is perfect.
• No mini muffin pan? You can make these in a regular muffin pan—just double the crust and filling per cup and increase bake time to 22–25 minutes.
• Want even more chocolate? Add mini chocolate chips to the filling or drizzle with dark chocolate before serving.
• Keep them chilled. These store best in the fridge and taste even better cold!

Recipe Variations

• Lemon Berry Bites: Skip the chocolate crust and use graham cracker crumbs + lemon zest + a blueberry topping.
• Chocolate Raspberry Bites: Add 2 tablespoons cocoa powder to the cheesecake filling and top with whipped cream.
• No-Bake Option: Make the crust and filling, spoon into cups, and freeze to set instead of baking (texture will be slightly softer).
• Gluten-Free: Use gluten-free chocolate cookies for the crust.
• Vegan Version: Use dairy-free cream cheese, coconut cream, and egg substitute like a flax egg or commercial replacer.

Storage and Make-Ahead

To store:
Keep in an airtight container in the refrigerator for up to 4 days.

To freeze:
Place cooled, un-topped cheesecake bites on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 1 month. Thaw in the fridge and top with raspberries before serving.

To make ahead:
Bake and chill the cheesecake bites a day or two before your event. Add fresh raspberries just before serving for the freshest look.

Special Equipment

• Mini muffin tin (24-cup)
• Electric mixer (hand or stand)
• Piping bag or spoon (for filling)
• Zester (if using lemon zest)

FAQ

Can I use frozen raspberries?
Fresh raspberries are best for texture and appearance. Frozen berries tend to be too soft when thawed.

Can I skip the crust?
You can—but the crust adds great texture. If skipping, line your tin with paper liners and be sure to grease well.

How do I keep the cheesecake from cracking?
Let them cool gradually in the oven with the door ajar, and don’t overbake. A little jiggle is perfect.

What chocolate cookies should I use?
Oreos (with filling scraped out), chocolate graham crackers, or any crisp chocolate cookie work great.

Can I use low-fat cream cheese?
You can, but full-fat gives the best creamy texture and rich flavor.

Conclusion

These Raspberry Cheesecake Bites with Chocolate Crust are everything you want in a dessert—rich but not too heavy, sweet with a little tartness, and totally adorable. Whether you’re baking for a party, a date night, or just to treat yourself (because you deserve it), these little bites hit the sweet spot every time.

I hope you give them a try! And if you do, tag me—I’d love to see your raspberry cheesecake creations.

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