Mini Raspberry Cheesecake Dessert Bites
Some people prefer salty foods and others prefer sweet treats. Unfortunately, no matter how much I avoid sugar, it is still a challenge to resist it at all times. When the temptation is too much, I whip up a batch of Mini Raspberry Cheesecake Dessert Bites.
This recipe makes 6 mini cheesecakes. They last hardly any time in my house because we love an occasional sweet treat. This one is satisfying, easy and subtly sweet. Many people use substitute sugars in their diet to help satisfy cravings. The jury is still out for me on sugar substitutes so I use what God provided us, honey. It isn’t carb free so I don’t do it often, but honey is a perfect sweetener so I use it rather than allulose, monk fruit, stevia, etc. I don’t judge others for their sweetener choices so use your favorite!
Another benefit to this recipe is it is a make ahead treat that isn’t served warm. It’s the perfect ending to a special meal! I hope you love this luscious dessert.
Mini Raspberry Cheesecake Dessert Bites
Equipment
- 1 Muffin Pan *I use silicone cupcake holders to prevent sticking
Ingredients
- 8 oz cream cheese softened
- 1 large egg room temperature
- 1 tsp fresh lemon juice
- 3/4 tsp vanilla extract
- 1/2 cup honey or sweetener of choice some people like powdered monk fruit
Raspberry Filling
- 4 oz fresh raspberries
- 1 tbsp warm water
- 4 tsp honey or choice of sweetener Powdered monk fruit works well
Whipped Cream
- 1 cup heavy whipping cream optional
- 1/4 cup honey or choice of sweetener optional
- 6 raspberries for topping optional
Instructions
- Preheat the oven to 375. Line a muffin pan with 6 liners. Put water halfway in the unused muffin areas.
- Place the raspberries, water and sweetener into a small saucepan and heat over low until the raspberries start to soften. This takes around 3-4 minutes.
- Use a fork or spoon to smash the berries. Simmer for a few minutes. Remove from heat and set aside.
- Using a mixer, beat the cream cheese and sweetener together at low to medium speed, until creamy.
- Beat in the egg, lemon juice, and vanilla at low.
- Spoon the cheesecake filling into 6 muffin liners.
- Swirl 1/2 teaspoon of raspberry sauce over each and use a toothpick to gently swirl into the batter.
- Bake for 20-25 minutes until the cheesecake looks almost set but is still slightly jiggly.
- Remove from the oven. The cheesecake will collapse a little. Cool completely then chill for an hour until firm and cold.
- While the cheesecake is cooking, pour the whipping cream in a bowl and mix at high speed until peaks form. Add in sweetener of choice. Place whipped topping in fridge until ready to serve.
- Remove cheesecake from fridge. Remove the muffin liners and plate each cheesecake bite on a dessert plate and serve with whipped cream and a raspberry on top.