These beautiful raspberry swirl cheesecake bites are perfect for any occasion! They are easy to make and their bite size portions make serving a snap!
Attention cheesecake lovers! This one’s for you! We love these beautiful bite sized treats. It is so nice to have these already portioned and ready to go! No slicing! No fuss! Just poppable raspberry swirled cheesecakes bites that will make your mouth water. These are fairly simple to make, too. So put these at the top of your list of recipes to try and let me know how you like them!
I really don’t think these are too labor intensive. After making the graham cracker crust, measure 1 tsp of crust into each of the mini muffin liners. Use your fingertip to pack it down in the bottoms of the liners.
Make the cheesecake filling and fill each muffin liner nearly to the top. Place a tiny glob of seedless raspberry jam in the center of the tops and swirl it with a toothpick. Easy right? Bake these at 325 degrees for 17 minutes. Cool for 20 minutes before removing these from the muffin tins. Cool completely on a wire rack. If you don’t have to remove these to make another batch then just let them cool for an hour in the tin instead. Place cooled cheesecakes in the fridge to chill for 2-3 hours. Enjoy!
Makes 60 Bite Sized Cheesecakes
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 Cup Sugar
- 1/4 Cup Butter (melted)
- 2 1/2 (8 oz) Packages Cream Cheese (room temperature)
- 1/2 Cup Sour Cream
- 1/2 Cup Sugar
- 1/2 Tbs. Vanilla Extract
- 2 Large Eggs
- 1 1/2 Tbs. Flour
- 3/4 Cup Seedless Raspberry Jam
Preheat the oven to 325 degrees and line mini muffins tins with mini muffin paper liners. Prepare the graham cracker crust.
Stir together the sugar and graham cracker crumbs. Pour in the melted butter and mix until a crumbly crust comes together.
Put 1 tsp of crust in each muffin liner. Press into the bottoms with your fingertip.
Beat the cream cheese and sour cream together until smooth. No lumps remaining.
Beat in the sugar and vanilla.
Add the eggs and the flour.
Fill each prepared muffin liner with enough cheesecake batter to fill it nearly to the top.
Spoon a tiny glob of jam on the top of each one and swirl the jam slightly with a toothpick.
Bake at 325 degrees for 17 minutes. Cool on a wire rack for at least 20 minutes before trying to remove them from the pans. Remove them carefully and finish cooling them on a wire rack. Then place them in the fridge and chill for 2-3 hours until cold all the way through.