There’s something about bite-sized desserts that makes them feel extra special—like they were made just for you. These Raspberry Cheesecake Bites with a Chocolate Crust are no exception. They’re the perfect balance of rich, creamy cheesecake and tangy-sweet raspberry, all nestled in a chocolatey, cookie crust.

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I first fell in love with these little treats during a summer visit to my aunt’s farmhouse. She always had a knack for making the coziest desserts, and one afternoon, she surprised us with a tray of these chilled cheesecake bites after a long day spent picking berries. I still remember that first bite: cool, smooth cheesecake with a burst of fresh raspberry and the deep crunch of chocolate crust. Pure magic.

Whether you’re making these for a special gathering, a holiday treat, or simply to enjoy with a warm cup of tea on a quiet afternoon, these cheesecake bites bring joy with every bite. They’re small enough to satisfy your sweet tooth without feeling over-indulgent, and they’re elegant enough to impress at any party.

This recipe has since become a seasonal staple in my kitchen, especially when raspberries are in season and bursting with flavor. But thanks to frozen berries, you can enjoy this treat year-round.

Why You’ll Love This Recipe:

Perfectly portioned: Great for parties, snacking, or late-night dessert cravings.
Make-ahead friendly: Chill them in advance and enjoy later.
Balanced flavors: Creamy cheesecake, sweet-tart raspberry, and chocolate crunch in every bite.
No fancy tools required: A muffin tin and a mixing bowl are all you need.

INGREDIENTS YOU’LL NEED:

For the crust:

1 ½ cups chocolate cookie crumbs
4 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
¼ cup sour cream

For the raspberry topping:

1 ½ cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon water

HOW TO MAKE RASPBERRY CHEESECAKE BITES WITH CHOCOLATE CRUST:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crust
Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease it. In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture looks like wet sand. Spoon about a tablespoon of the mixture into each muffin cup and press it down firmly using the back of a spoon or your fingers. Bake the crusts for 5 minutes, then let them cool while you make the filling.

Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese until it’s smooth and fluffy. This step is key—make sure there are no lumps! Add the sugar and vanilla extract and mix until fully incorporated. Next, beat in the eggs one at a time, scraping down the sides of the bowl in between. Finish by stirring in the sour cream, which gives the filling that lovely tangy creaminess.

Step 3: Assemble and bake
Spoon the cheesecake mixture over the cooled crusts, filling each cup nearly to the top. They’ll puff up slightly in the oven but settle down once cooled. Bake for about 15–18 minutes, or until the centers are just set and no longer jiggly. Remove from the oven and let them cool at room temperature before transferring them to the fridge for at least 2 hours to chill completely.

Step 4: Make the raspberry topping
In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, and water. Stir gently as the berries begin to break down and the mixture thickens. This should take about 5–7 minutes. Once it’s thick and jammy, remove it from the heat and let it cool completely.

Step 5: Top and serve
Once the cheesecake bites are chilled, spoon a little of the raspberry topping over each one. You can serve them immediately or keep them in the fridge until you’re ready.

HELPFUL TIPS:

Room temp ingredients are key for smooth cheesecake filling—don’t skip this step.
Use a mini muffin tin if you want smaller bites, or a standard muffin tin for larger portions.
Let them chill for at least 2 hours, or overnight for best flavor and texture.
Don’t overbake—they’re done when the centers are just set.
If you don’t have cookie crumbs on hand, crush chocolate graham crackers or sandwich cookies (without filling) in a food processor.

DETAILS:

Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 2 hours 45 minutes (includes chilling time)
Yield: 12–16 cheesecake bites
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

You can use frozen raspberries if fresh aren’t in season—just thaw and drain them first.
For an extra indulgent touch, drizzle a little melted dark chocolate over the raspberry topping before serving.

NUTRITIONAL INFORMATION:

Per cheesecake bite (estimated)
Calories: 180
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 15g
Sugar: 10g
Protein: 3g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I freeze these cheesecake bites?
Yes! Once they’re fully set and topped, place them in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Can I make them ahead?
Absolutely. These are perfect for making the day before a party or gathering.

Do I have to use a muffin tin?
Not necessarily. You could make a no-bake version in a square pan and cut them into bars, but the muffin tin gives that perfect bite-size charm.

STORAGE INSTRUCTIONS:

Store these cheesecake bites in the fridge in an airtight container for up to 5 days. Keep them covered to prevent the raspberry topping from drying out.

Related Recipes

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CONCLUSION

These Raspberry Cheesecake Bites with Chocolate Crust are the kind of dessert that makes people pause mid-bite and say, “Wow.” They’re creamy, fruity, rich, and just the right amount of decadent. Whether you’re whipping them up for a party or stashing them in the fridge for a secret midnight treat, they’re bound to become a go-to recipe you’ll come back to again and again.