Check out the My Life section for lots of updates on our Italian Holiday (& more still to come). I thought this weekend would be the perfect occasion to make some mini desserts. My friend Hanna was coming over for a day at the pool and later I could bring some to my cousin Steph's BBQ. These delicious bite-size treats are so delicious and nothing to feel guilty about due to their tiny size.
Take the easier route and bake them as bars or as darling little cupcake inspired cheesecakes. Don't worry I'm getting more settled into the house and will have lots more great treats for you to try soon! Recipe adapted from Martha Stuart's Cupcakes! cookbook.
Raspberry Cheesecake Bites
Oh how I heart cheesecake! And of course raspberries. I feel like I've abandoned my baking for awhile in favor of my new dog Candy, our beautiful wedding and posts of the honeymoon. I haven't been entirely absent from the blog though.
Recipe Instructions
Crust Instructions
- 1) Combine crust ingredients and press down in muffin liners (just enough to fill the bottom) or 8x13 pan. [or as I did, both an 8x8 24 mini muffin liners)
- 2) Press down in container and bake at 350º for about 5 minutes.
Raspberry Topping Instructions
- 1) In a food processor blend 1 pint of raspberries then mix with 3 tbsp. sugar and set aside. If you have a small strainer, you may strain out the seeds but I never notice them as an issue.
Filling Instructions
- 1) Beat cream cheese until light and fluffy then add in sugar until completely smooth.
- 2) Add eggs one at a time until completely smooth, then add vanilla.
Assembly
As mini cupcake cheesecakes: Add 1-2 tsps to the top of the baked crust in each liner. Add 3 separate dots of the raspberry puree to the top of the filling and swirl with a toothpick Bake at 325º for about 20 minutes.
As mini cheesecake bars: Spread 1 1/2 inches of batter over top of baked crust. Scoop dots of raspberry puree randomly over the surface and swirl with a toothpick. Take the second pint of raspberries and press them down into the top of the batter. Bake at 325º for about 35-45 minutes Refrigerate about 4 hours before serving.