Raspberry Swirl Cheesecake

Dreamy Raspberry Swirl Cheesecake Bites

If you’re craving something creamy but not too sweet, these handy Raspberry Swirl Cheesecake Bites hit the spot. You get that smooth and fluffy cheesecake center and a pop of tang from raspberry preserves. All of this sits on a simple, buttery graham base. They come together fast and will wow your friends at any get-together!

INGREDIENTS

• Fresh raspberries: these go on top as a finishing touch
• Raspberry preserves: 1/2 cup, for swirling through the filling to give every bite some zing
• Vanilla extract: 1 teaspoon brings some background flavor
• Large eggs: 2, tossed in to set everything while baking
• Cream cheese: 16 ounces, let it soften to make blending easy
• Melted butter: 4 tablespoons, holding the crust together
• Sugar: 3 tablespoons for the crust, plus 1/2 cup for the cheesy layer
• Graham cracker crumbs: 1 cup, making up the crunchy base you expect

INSTRUCTIONS

Step 6:

Throw on some fresh raspberries for a pop of color and fresh flavor right before serving.

Step 5:

Let your bites cool down all the way before taking them out. You’ll know they’re set after 20–25 minutes in the oven.

Step 4:

Spoon the creamy blend onto the crusts. Drizzle a bit of raspberry preserves, then gently swirl with a toothpick for that marble look.

Step 3:

Mix cream cheese and 1/2 cup sugar until no lumps. Add eggs one by one, beating after each. Pour in the vanilla and stir just until combined.

Step 2:

In a mix bowl, toss together graham crumbs, the 3 tbsp sugar, and melted butter. Push about a tablespoon into each muffin slot.

Step 1:

Get your oven going at 325°F (163°C). Line each muffin cup with a paper liner.

Chilling and Storage Tips

• Best if you serve these cold right out of the fridge.
• If you stash them in an airtight container, they’ll last about five days in your fridge.

Extra Tips

• Swap in blueberry or strawberry jam if you want to mix things up.
• You can make these gluten free—just use gluten-free graham crackers!

Tidbits from Famous Chefs

• If you let them cool down slowly, you’ll dodge the dreaded cracks—straight from the pros.

Making Raspberry Swirl Cheesecake Bites Shine

When you’re swirling in the preserves, draw gently so you get pretty ribbons without totally blending them into the cheesecake.

Get Creative With Your Cheesecake Bites

Mix up the flavors by switching out the preserves, or drizzle a little melted chocolate for a fancy twist.

FAQs

Can these cheesecake bites be prepped before party time?

Yep! Make them up to two days early and store in the fridge—they stay tasty.

Is it okay to freeze cheesecake bites?

Sure thing. Pop them in an airtight container in your freezer for up to two months. Thaw in your fridge when you’re ready to eat.

Could I put fresh raspberries inside instead of just using preserves?

You can add them, but using the preserves makes swirling a lot easier and gives a punchier taste.

What are some other fun toppers?

Try a dollop of whipped cream, a sprinkle of nuts, or shave a little chocolate over top—whatever you like!

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Summary

These Raspberry Swirl Cheesecake Bites bring together smooth cheesecake, tangy raspberries, and a buttery crust for a delightful treat. Baked in muffin tins for easy portioning, they’re fast to make and perfect for parties or solo snacking. At just 210 calories each, they satisfy your sweet tooth without overdoing it. Top them with fresh raspberries for a finishing touch.