Cheesecake. Cheeeeeeeesecake. Cheeeeeeeeeeeesecaaaaaaaaake.
What? I like cheesecake, okay? I like to say it, I like to bake it, I like to smell it, I like to eat it.
Cheesecake. It is good.
My dream cheesecake has a chocolate crust and raspberry topping. Unfortunately, raspberries are fruit and do you know what my husband thinks about fruit? Bad things, that’s what. The man will eat a banana every now and again, but that is the only fruit he likes. He’s so weird. I’m not sure I can stay married to a man that doesn’t enjoy a good berry every now and again.
Enter these cheesecake bites. I swirled some fresh raspberry puree into my portion of cheesecake bites and I swirled in a bit of Nutella for my husband. We both cried tears of joy and decided that maybe our marriage would survive after all. I love a happy ending, don’t you?
These cheesecake bites are so fun. They’re pretty simple too and bake up much faster than a full sized cheesecake. It’s also a lot easier to sneak one of these in your mouth while hiding behind the refrigerator door so that your kids don’t ask if they can have dessert for breakfast too! Not that I would ever do that or anything.
slightly adapted from Annie’s Eats (whose blog I ADORE
For the crust:
- 2 cups Oreo crumbs (just crush the cookies, filling and all, in a food processor or blender)
- 4 tbsp butter, melted
For the topping:
- 6 oz fresh raspberries
- 2 tbsp sugar
- Nutella, chocolate, caramel topping (only if you want a variety of toppings, optional)
For the filling:
- 2 lbs cream cheese (4 8oz packages), at room temperature
- 1 1/2 cups sugar
- Pinch of salt
- 1 tsp vanilla extract
- 4 large eggs, room temperature
Preheat the oven to 325 degrees. Enlist your children to line the muffin pans with paper liners. Combine the crust ingredients in a small bowl. Stir together with a fork until the Oreo crumbs are moist. Spoon 1 tbsp of the crust into each paper liner. Press flat with the back of a spoon. Bake for 5 minutes to set the crust. Transfer to a cooling rack.
To make the topping, add the raspberries and sugar to a blender or food processor and process until smooth. Press through a fine mesh sieve to remove the seeds. Set aside.
To make the filling, add the cream cheese to the bowl of your mixer. Beat the cream cheese until fluffy on medium speed. Beat in the sugar until the mixture is smooth. Mix in the salt and vanilla. Add the eggs one at a time beating until each is fully incorporated.
To assemble, add 3 tablespoons of filling to each cupcake liner/crust. Dot a 1/2 teaspoon of whichever filling you are using (I vote for raspberry!) on to the batter 3 times. You should have 3 separate dots of filling, 1/2 teaspoon each. Use a toothpick to lightly swirl the filling in to the batter creating a pretty swirl. Repeat with the remaining cupcakes.
Bake until the filling is set, about 22 minutes, rotating the pans half way through. Cool to room temperature on a wire rack. Transfer to the refrigerator and let chill at least 4 hours before serving.
Yield: between 24 and 30 cupcakes – I had enough filling for 30 cupcakes, but only enough crust for 24. That being said, I went heavy with the crust because I like lots!