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Easy Mini Raspberry Cheesecake Bites with Chocolate Cookie Crust

Adorable little Raspberry Cheesecake Bites with a rich chocolate crust are bite-sized pieces of heaven, bursting with tangy raspberries and sitting on a perfect chocolatey base. Much quicker and easier than a traditional cheesecake, they are practically foolproof and utterly delightful.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookie Crust
  • 1.5 cups crushed chocolate cookies Oreos (filling scraped out), chocolate wafer cookies, or chocolate graham crackers
  • 0.25 cup unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened (two blocks full-fat)
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries plus extra for garnish, gently folded in
For the Raspberry Coulis (Optional)
  • 1 cup fresh raspberries
  • 0.25 cup granulated sugar
  • 2 tbsp water

Equipment

  • Mini muffin tin (24-cup)
  • Paper liners
  • Medium bowl
  • Food processor or bag and rolling pin (optional)
  • Electric mixer (handheld or stand)
  • Large bowl
  • Spatula
  • Small glass or tart tamper (optional)
  • Small saucepan (optional)
  • Fine-mesh sieve (optional)

Method
 

  1. Step 1: Get Ready: Preheat your oven to 325°F (163°C). Grab a 24-cup mini muffin tin and line it with paper liners.
  2. Step 2: Make the Chocolate Crust: In a medium bowl, mix crushed chocolate cookies with the melted butter until coated. Press about a tablespoon of this mixture firmly into the bottom of each lined muffin cup. Bake in the preheated oven for 5 minutes. Take it out and let it cool slightly.
  3. Step 3: Whip Up the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until incorporated. Stir in the vanilla extract. Gently fold in the fresh raspberries using a spatula.
  4. Step 4: Fill 'Em Up & Bake: Spoon the cheesecake filling over the pre-baked crusts in each muffin cup, filling nearly to the top. Bake for 20 minutes, or until the edges look set but the centers still have a slight wobble. Remove the pan and let the cheesecake bites cool completely to room temperature right in the tin. Transfer the tin to the refrigerator and chill them for at least 2 hours (or overnight).
  5. Step 5: Whip Up the Coulis (Optional but recommended!): While chilling, combine the raspberries, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, for about 5-10 minutes until thickened slightly. Remove from heat and pour through a fine-mesh sieve, pressing solids. Let the coulis cool completely.
  6. Step 6: Serve and Enjoy!: Once well-chilled, drizzle the cooled raspberry coulis over the top of each one. Garnish with a fresh raspberry if you like. Gently lift them out of the liners and arrange on a serving platter. Serve immediately.

Notes

These little gems are fast, easy, giftable, crowd-pleasing, and portion-controlled. You can make the crust ahead or the coulis a day or two in advance. Soft cream cheese and not overmixing are key tips. Store leftovers in an airtight container in the refrigerator for 3-4 days. For variations, try graham cracker crust, add lemon zest, use other berries, fold in chocolate chips, or top with whipped cream or melted chocolate.