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If you're searching for a dessert that combines elegance with ease, look no further than Raspberry Ripple Cheesecake Bites. These delightful, bite-sized treats offer the perfect balance between the creamy richness of cheesecake and the tangy freshness of raspberries, making them an ideal choice for any occasion. Whether you're hosting a birthday party, planning a festive gathering, or simply treating yourself at home, these cheesecake bites are sure to impress.

Homemade Raspberry Swirl Cheesecake Bites

Discover the joy of making Raspberry Ripple Cheesecake Bites, a stunning dessert that combines creamy cheesecake with the tartness of raspberries. Perfect for any occasion, these bite-sized treats are as visually appealing as they are delicious. This easy recipe guides you through creating a graham cracker crust, a rich cheesecake filling, and a vibrant raspberry swirl. Indulge your guests and yourself with this delightful treat that’s sure to impress.
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Ingredients
  

_For the crust:_

1 cup graham cracker crumbs

3 tablespoons sugar

1/4 cup unsalted butter, melted

_For the cheesecake filling:_

16 oz (450g) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

_For the raspberry swirl:_

1 cup fresh raspberries (or frozen, thawed)

1/4 cup sugar

1 tablespoon lemon juice

Instructions
 

Prepare the raspberry swirl:

    In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring frequently until raspberries break down and the mixture thickens slightly. Remove from heat and let cool.

      Make the crust:

        Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of mini muffin tins lined with paper liners. Bake in the preheated oven for about 8-10 minutes or until lightly golden. Remove and allow to cool.

          Prepare the cheesecake filling:

            In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract and sour cream. Mix until fully combined and smooth.

              Assemble the cheesecake bites:

                Pour about 1 tablespoon of cheesecake filling into each cooled mini crust, filling just shy of the top. Then, using a spoon or a toothpick, drop small dollops of the raspberry mixture on top of the filling. Swirl the raspberry sauce gently using a toothpick or a skewer for a marbled effect.

                  Bake:

                    Bake the assembled cheesecake bites in the oven for about 15-18 minutes, or until the edges are set and the center is just slightly jiggly. Remove from the oven and let cool completely on a wire rack.

                      Chill:

                        Once cooled, refrigerate the cheesecake bites for at least 4 hours (or overnight) to fully set.

                          Serve:

                            Carefully remove the bites from the muffin tin and paper liners. Serve chilled for a refreshing and delightful treat!

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour plus chilling time | 24 bites