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Cheesecake Bites with Raspberry Swirl Recipe

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★★★★★

4.5 from 75 reviews

Delightful and creamy cheesecake bites with a crunchy Oreo cookie crust and a luscious raspberry swirl topping. Perfect for parties or a delicious individual dessert, these bite-sized cheesecakes combine the rich flavors of cream cheese and sweet raspberries with a subtle Oreo crust for a satisfying treat.

Ingredients

Scale

Crust

  • 2 cups crushed Oreo cookies
  • 4 tablespoons butter, melted

Raspberry Topping

  • 6 ounces fresh raspberries
  • 2 tablespoons sugar

Cheesecake Filling

  • 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

  1. Preheat oven and prepare muffin tin: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners to prepare for the crust and filling.
  2. Make the crust: In a small bowl, combine crushed Oreo cookies and melted butter. Stir together with a fork until the crumbs are evenly moistened. Spoon about 1 tablespoon of this mixture into each paper liner and press flat using the back of a spoon to form an even crust layer.
  3. Bake the crust: Bake the crusts in the preheated oven for 5 minutes to set. Remove from oven and transfer the muffin tin to a cooling rack to cool completely.
  4. Prepare raspberry topping: Add fresh raspberries and sugar to a blender or food processor and blend until smooth. Pour the raspberry puree through a fine mesh sieve into a bowl, pressing the mixture with a spoon to extract as much puree as possible, discarding seeds.
  5. Make cheesecake filling: In the bowl of a stand mixer, beat the cream cheese on medium speed until fluffy. Gradually add sugar and continue beating until smooth. Mix in salt and vanilla extract. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  6. Assemble cheesecakes: Using a large cookie scoop, evenly spoon about 3 tablespoons of cheesecake filling into each crust-lined paper liner. Dot each with three separate 1/2 teaspoon dollops of raspberry puree on the top, spacing them evenly.
  7. Create raspberry swirls: Use a toothpick to gently swirl the raspberry dots into the cheesecake batter to create a marbled effect without fully blending the raspberry puree.
  8. Bake the cheesecakes: Place the muffin tin in the oven and bake for about 22 minutes, rotating the pan halfway through baking. The filling should be set but still slightly jiggle in the middle.
  9. Cool the cheesecakes: Remove from the oven and allow cheesecakes to cool to room temperature on a wire rack.
  10. Chill before serving: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours to set completely before serving.

Notes

  • For best results, ensure cream cheese and eggs are at room temperature before mixing to avoid lumps and ensure a smooth batter.
  • You can substitute Oreo cookies with any chocolate sandwich cookie if desired.
  • Use fresh raspberries for the topping to get vibrant flavor and color; frozen raspberries can be used but may alter texture slightly.
  • Make sure not to overbake the cheesecakes; they should be firm around the edges but slightly soft and jiggly in the center when done.
  • For easier removal, allow cheesecakes to chill thoroughly in the refrigerator.

Keywords: cheesecake bites, mini cheesecakes, Oreo crust, raspberry swirl, party dessert, creamy cheesecake, bite-sized cheesecakes

Find it online: https://thefoodrecipe.com/cheesecake-bites-with-raspberry-swirl-recipe/