RASPBERRY CHEESECAKE BITES are a simple mix of cheesecake, raspberry puree, and Oreo cookies. These are baked right in a muffin tin so they bake quickly and you don’t need to worry about cracks!
Lately, we’ve been obsessed with mini cheesecakes in our house.
My teenager discovered her love for them and then I showed her how easy they are and well…cheesecake is on the menu every week at this point. I’m not complaining.
My husband LOVES the cheesecake crust, but I had to get a little crazy and do an Oreo crust on these mini cheesecakes.
Nothing better than tart raspberries, creamy cheesecake, and crispy Oreo cookies.
How to make the Oreo crust:
You will need two cups of crushed Oreo cookies. This is about two rows of a normal package of Oreos.
Take some melted butter and stir it into the crushed Oreos with a fork. This will make all the crushed cookies a bit moist and help the crumbs stick together.
Now you can take a tablespoon and place this crust into your muffin liner and flatten it out with the back of the spoon. Bake these up for 5 minutes to set.
How to prepare the raspberry topping:
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Blend together your raspberries and sugar until smooth.
You can use a blender or a food processor for this.
This is the food processor I use and love. It’s a workhorse and gets used multiple times a week in my house.
Drain the puree in a fine mesh sieve over a bowl to get the seeds out.
How to make the cheesecake filling:
Mix the cream cheese in your mixer by itself until nice and fluffy and then beat in the sugar, vanilla, and salt.
Add the eggs one at a time. Beat each one in until it is fully incorporated before adding the next egg.
Did you have any idea cheesecake filling was this easy? 🙂
I like to use a large cookie scoop to evenly scoop batter into the muffin wells.
Drop a little spoonful of the raspberry puree into the center and use a toothpick to swirl it around.
These turn out so pretty!
How long with these cheesecake bites last? As long as you keep the refrigerated you can expect them to last around a week.
Can this cheesecake recipe be frozen? Of course! Since these are bite sized you will want to put one or two in a freezer bag and freeze them. These will then be good for about 3 weeks.
For the crust:
- 2 cups crushed Oreo cookies, *see note
- 4 tablespoons butter, melted
For the raspberry topping:
- 6 ounces fresh raspberries
- 2 tablespoons sugar
For the filling:
- 2 pounds cream cheese, room temperature
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
For the crust:
- Preheat the oven to 325 degrees. Line a muffin tin with papers.
- Combine the crust ingredients in a small bowl. Stir together with a fork until the Oreo crumbs are moist.
- Spoon 1 tablespoon 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.
For the topping:
- To make the topping, add the raspberries and sugar to a blender or food processor and process until smooth.
- Place a fine mesh sieve over a small bowl and pour the raspberry puree through the sieve. Use a spoon to press the mixture through. Discard the seeds.
For the cheesecakes:
- 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, mixing until each is fully incorporated.
- To assemble, add 3 tablespoons of filling to each cupcake liner/crust. (Use a large cookie scoop for ease.) Dot a 1/2 teaspoon of raspberry filling 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 into the batter creating a pretty swirl.
- Repeat with the remaining cupcakes.
- Bake until the filling is set, about 22 minutes, rotating the pans halfway through.
- Cool to room temperature on a wire rack.
- Transfer to the refrigerator and let chill at least 4 hours before serving.
Tips & Notes:
This recipe was originally published in August 2010. It was updated with new photos in March 2020.