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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.
Check out more of my favorite dessert recipes:
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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%)
IRENE COLLIS says
What can I substitute the corn syrup?
Leigh Anne Wilkes says
I have never substituted with anything. Sometimes honey or maple syrup is used as a substitute in other things for corn syrup but it would definitely change the taste.