Previous Post Next Post

Food

Brought to you by

Raspberry Cheesecake Bites

By Ole & Shaina Olmanson |

Forget the chips and salsa, the pans of brownies and rice crispy bars, and take your get-together to a completely different level with these mini cheesecake bites. Tiny treats pack a punch of creaminess under the raspberry topper.

They are the perfect ending to a Valentine’s Day dinner or a Golden Globe or Academy Award Show party. If roses or a night at the Oscars aren’t your thing, consider bringing these out for game day with the guys. Certain to be a favorite whether you’re serving them up to your sweetie, your forever girlfriends or your husband’s pig-skin-loving buds.

Make some ahead of time and freeze for the perfect treat whenever you need it. Just pop them out of the freezer 4 hours before you’re ready to serve and you have a dessert ready to go.

Raspberry Cheesecake Bites

8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
1 egg
1/4 cup sour cream
2 tablespoons milk
1/2 teaspoon vanilla
30-40 mini phyllo shells
1/4 cup raspberry jam
fresh raspberries for garnish

Preheat oven to 325 degrees F. Beat together cream cheese, sugar and cornstarch until smooth. Add in the egg, sour cream, milk and vanilla and beat until completely mixed and smooth.

Line the phyllo shells up on a baking sheet. Place 1/4 teaspoon of jam in the bottom of each shell. Top with cream cheese mixture until the cups are 3/4 of the way full.

Bake at 325 degrees F for 15-18 minutes until centers are just set. Turn off oven and allow to cool in oven. Refrigerate until ready to serve. Garnish with fresh raspberries and serve.

Makes 30-40 mini cheesecakes.

More on Babble

About Ole & Shaina Olmanson

shaina0

Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

10 thoughts on “Raspberry Cheesecake Bites

  1. elicjah says:

    Being a part of “Hypersonic Weight Loss” has put me back in touch with the fun-loving, exotic woman within.

  2. Amanda says:

    Those are gorgeous!!! And just the perfect size. Great job!

  3. Robyn | Add a Pinch says:

    Love these, Shaina.

  4. JulieVR says:

    These look fantastic! I’m so making them. I bet they’re great topped with all kinds of fruit. Thanks for the idea!

  5. [...] Oct. 30-Nov. 23: Raspberry Cheesecake Bites, very practical and lower in [...]

  6. [...] I’ll just continue on stuffing my face with berries and nuts both. I mean, who can say no to mini cheesecakes or raspberry bread pudding? And I could never do away with rosemary roasted [...]

  7. marla {family fresh cooking} says:

    The perfect size for the perfect treat!

  8. Jamie | My Baking Addiction says:

    So adorable! I am all about cheesecake…especially when they are bite sized!

  9. Tracy says:

    What a fun little snack! They’re so pretty, too!

  10. yvette says:

    where can I find the phllyo shells?

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post