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These Lemon Raspberry Cheesecake bites are the perfect size and the perfect flavor combination.
These lemon raspberry cheesecake bites are pretty and delicious and that is a winning combination. I love making food in bite-size form because not only do I think it tastes better, but it also makes it easier to share with others.
I just used a muffin tin to create these cute little mini cheesecakes. A perfect bite of crispy graham cracker crust, creamy lemon cheesecake, and a sweet raspberry topping.
Ingredients Needed
- Cream Cheese
- Raspberry Pie Filling
- Graham Crackers
- Butter
- Egg
- Sugar
- Cornstarch
- Karo Syrup
- Lemon, zest and juice
- Raspberries
How to Lemon Raspberry Cheesecake Bites
- Line muffin tins with metal baking cups.
- Pulse graham cracker pieces in a food processor until they form a fine crumb.
- Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed.
- Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Set aside.
- Beat cream cheese, remaining 2 tablespoons sugar, lemon juice, lemon zest and cornstarch in the large bowl of an electric mixer until well mixed.
- Add egg and blend well.
- Add corn syrup. Beat until just blended.
- Pour filling into baking cups, dividing evenly.
- Bake at 350 degrees F for 15 minutes or until just set.
- Chill for 1 hour.
- Top with a spoonful of pie filling and a fresh raspberry.
Tips
- For a crisper crust, bake at 350 degree F for 10 minutes before filling with cream cheese mixture.
- A cookie scoop is the perfect size to fill the muffin tins with the cream cheese layer.
- If you are sharing with someone the little wrappers make transporting them much easier.
- Experiment with other topping and flavor combinations, like blueberry and lemon.
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Lemon Raspberry Cheesecake Bites
This Lemon Raspberry Cheesecake bites are the perfect size, the perfect flavor combination and the perfect dessert for Valentine's Day.
Prep:20 minutes
Cook:15 minutes
0 minutes
Total:35 minutes
Ingredients
- 3 whole graham crackers (rectangles made of 2 squares)
- 1 1/2 tablespoons unsalted butter melted
- 4 tablespoons sugar divided
- 1 package 8 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 1 egg
- 1/3 cup Karo® Syrup
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 can 21 ounces raspberry pie filling
- fresh raspberries for garnish.
Instructions
- Preheat oven to 350?F. Line muffin tins with metal baking cups.
- Place graham cracker pieces into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Set aside.
- Beat cream cheese, remaining 2 tablespoons sugar, lemon juice, lemon zest and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup. Beat until just blended.
- Pour filling into baking cups, dividing evenly. Bake for 15 minutes or until just set. Chill for 1 hour. Top with a spoonful of pie filling and a fresh raspberry
- Note: For a crisper crust, bake at 350?F for 10 minutes before filling with cream cheese mixture.
Nutrition Facts:
Calories: 78kcal (4%) Carbohydrates: 16g (5%) Protein: 1g (2%) Fat: 1g (2%) Cholesterol: 14mg (5%) Sodium: 34mg (1%) Potassium: 16mg Sugar: 12g (13%) Vitamin A: 35IU (1%) Vitamin C: 0.7mg (1%) Calcium: 6mg (1%) Iron: 0.2mg (1%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
dustybales@yahoo.com says
Turned out wonderful! Thank you!
Kim says
Tthe baking cups in the picture don’t look like the metal baking cups that the recipe called for. Can you use any kind of baking cup? Or will they stick?
Leigh Anne says
I used a metal muffin pan and lined it with paper cupcake liners.
Carol says
Do you use regular muffin tins or mini muffin tins?
Leigh Anne says
I used regular muffin tins
Debbie says
Do you know if you can freeze these?
Leigh Anne says
They should freeze fine – I would wait to put the pie filling on top though until you are ready to eat them.
Laurel says
Do you have a homemade recipe for Raspberry Pie Filling? I would want to make my own out of the abundance of berries that we pick and freeze every summer.
Leigh Anne says
I don’t have one but you could probably find one on allrecipes.com