Raspberry Cheesecake Bites

Serves: 24

Tasty little bites of creamy cheesecake topped with raspberry jam.

Yield: 24 bites
Prep Time:
Cook Time:
Total Time:


1 1/2 cups graham crackers crumbs
4 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon cinnamon
32 ounces cream cheese blocks, room temp.
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 eggs, room temp.
8 ounces raspberry jam


preheat oven to 325 degrees

line cupcake pan with liners

in a small bowl mix together graham cracker crumbs, butter, sugar and cinnamon

pour 1 T of mixture into the bottom of each cupcake liner and, using a cup, press it into an even packed layer

bake for 5 min

in the bowl of an electric mixer whip cream cheese until fluffy

add in sugar slowly and keep whipping until smooth

add in eggs, one at a time

now mix in the salt and vanilla

pour in 3 T of cream cheese mixture into each cupcake liner

tap tray on counter to bring the bubbles up to the top and pop them

place in the oven for 22 minutes

allow to cool for 5 min then remove them and transfer to a wire rack to cool to room temp

place 2 teaspoons of raspberry jam in the top where a little dip forms

move to the fridge to chill for 2-4 hours


Source: realhousemoms.com

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