Description
Easy and delightful no bake raspberry cheesecake bites that blend creamy textures with tangy raspberry flavor, perfect for gatherings.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Gather all ingredients, ensuring everything is ready before starting.
- Mix the graham cracker crumbs and melted butter in a bowl until fully combined.
- Press the mixture into mini muffin tins to create the crust.
- Beat together cream cheese, powdered sugar, and vanilla extract until smooth in another bowl.
- Fold in the raspberry puree until well mixed.
- Spoon the cheesecake mixture over the crust in the muffin tins.
- Chill in the refrigerator for at least 120 minutes to firm up.
- Remove from tins and top with fresh raspberries before serving.
Notes
For a finer crust, use a food processor to crush the graham crackers. Chill for the full duration to ensure the texture is smooth.
