Introduction

These Cheesecake Bites are a delightful mini treat combining a crunchy Oreo crust with a creamy cheesecake filling swirled with fresh raspberry puree. Perfect for parties or a sweet snack, they offer a burst of flavor in every bite.

A small cheesecake cup with three visible layers sits on a white marbled surface. The bottom layer is a dark, crumbly Oreo crust, topped with a thick, creamy pale yellow cheesecake layer. The top layer is a smooth, swirled bright red raspberry sauce lightly mixed into the cheesecake, creating a marbled pattern. The cheesecake is in a partially peeled white paper liner, with two Oreo cookies and several red raspberries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed Oreo cookies
4 tablespoons butter, melted

6 ounces fresh raspberries
2 tablespoons sugar (for raspberry puree)

2 pounds cream cheese, room temperature
1 1/2 cups sugar

1/4 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, room temperature

Instructions

Step 1: Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
Step 2: In a small bowl, combine the crushed Oreo cookies and melted butter. Stir with a fork until the crumbs are evenly moistened.
Step 3: Spoon about 1 tablespoon of the crust mixture into each paper liner and press flat with the back of a spoon to form the crust.

Step 4: Bake the crusts for 5 minutes, then transfer the muffin tin to a wire rack to cool.
Step 5: In a blender or food processor, blend the raspberries with 2 tablespoons sugar until smooth. Strain the mixture through a fine mesh sieve into a bowl, pressing with a spoon to remove seeds. Discard the seeds.
Step 6: In a mixing bowl, beat the cream cheese on medium speed until fluffy. Gradually add the sugar, mixing until smooth. Blend in the salt and vanilla extract.

Step 7: Add the eggs one at a time, beating after each until fully incorporated.
Step 8: Using a large cookie scoop, add about 3 tablespoons of cheesecake filling onto each crust in the muffin tin.
Step 9: Place three 1/2 teaspoon dollops of raspberry puree on top of each cheesecake filling. Use a toothpick to gently swirl the raspberry puree into the filling creating a marbled effect.

Step 10: Bake for approximately 22 minutes, rotating the pan halfway through baking, until the filling is set.
Step 11: Remove from the oven and cool completely on a wire rack.
Step 12: Chill the cheesecake bites in the refrigerator for at least 4 hours before serving to allow the flavors to meld and filling to firm up.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Try using different cookie crusts like graham crackers or chocolate wafers for variety.
Swap raspberries with blueberries or strawberries for a different fruit swirl.

Ensure eggs and cream cheese are at room temperature to prevent lumps in the filling.
Use a toothpick carefully to create elegant swirls without over-mixing the puree and filling.

Storage

Store cheesecake bites in an airtight container in the refrigerator for up to 4 days. They should be kept chilled to maintain their texture. To reheat, allow them to come to room temperature for about 15 minutes; avoid microwaving as it can alter the texture.

How to Serve

A white paper cupcake liner holds a mini cheesecake with two visible layers: a dark, crumbly Oreo crust at the bottom and a smooth, creamy yellow cheesecake layer on top. The cheesecake surface is marbled with vibrant red swirls, likely raspberry, creating a soft, twisted pattern across the top. The cupcake sits inside a white textured muffin pan, and part of a woman's hand is holding the pan. In the blurred background, a few dark Oreo cookies and red raspberries add color contrast on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, they can be made up to two days in advance and stored refrigerated. Just be sure to chill them for the full recommended time before serving for the best texture.

Can I freeze the cheesecake bites?

Yes, you can freeze them in a single layer wrapped tightly or in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.