Homemade Raspberry Swirl Cheesecake Bites

Okay, these cheesecake bites are adorable and totally irresistible. That raspberry swirl? It’s like a little heart in every bite. I popped one in my mouth and instantly wanted five more.

They’re creamy, tangy, and perfectly sweet. The raspberry cuts through the richness in the best way. And since they’re bite-sized, they feel kinda fancy—but they’re super easy.

Perfect for parties, holidays, or just keeping in the fridge for a treat-yourself moment. If you love cheesecake but don’t want a whole slice, these are so your thing. I always keep a stash on hand.

Let’s swirl up some magic together. These raspberry cheesecake bites are calling your name—let’s bake ‘em!

Why You’ll Love This Recipe

• Mini but Mighty: All the flavor of classic cheesecake packed into one-bite servings.
• Sweet and Tangy Balance: The rich cream cheese meets tart raspberry for a perfect match.
• Make-Ahead Friendly: These freeze beautifully and keep well in the fridge.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes

Servings:
This recipe makes about 18–20 mini cheesecake bites using a standard mini muffin pan.

Difficulty:
Simple and beginner-friendly, but impressive enough for guests.

Required Kitchen Tools

• Mini muffin tin (silicone or nonstick metal)
• Mixing bowls (medium and large)
• Hand or stand mixer
• Rubber spatula
• Small saucepan
• Whisk
• Piping bag or spoon (for raspberry swirl)
• Wire rack
• Paper liners (optional)

Ingredients

For the Crust

• 3/4 cup graham cracker crumbs (about 7 full sheets)
• 1 1/2 teaspoons granulated sugar
• 3 1/2 tablespoons salted butter, melted

For the Raspberry Swirl

• 4 oz fresh raspberries (or thawed frozen)
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 3/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 (8 oz) blocks cream cheese, softened
• 1 teaspoon lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

Variations for Raspberry Swirl Cheesecake Bites

• Use Other Berries: Swap raspberries for strawberries, blackberries, or blueberries.
• Add Chocolate Chips: Stir in mini white or dark chocolate chips for a twist.
• Make It Gluten-Free: Use gluten-free graham crackers for the crust.
• Add Citrus Flavor: A bit more lemon zest or a touch of orange zest boosts brightness.
• Top with Whipped Cream: Add a small swirl of whipped cream before serving for extra creaminess.

How to Make Raspberry Swirl Cheesecake Bites: Step-by-Step Instructions

1. Make the Crust

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
Spoon about 1 tablespoon into each muffin cup. Press down firmly using the back of a spoon or your fingers.
Set aside while you prepare the filling.

2. Make the Raspberry Swirl

In a small saucepan over medium heat, combine raspberries and sugar.
Cook, stirring often, until the raspberries break down and form a thick sauce (about 5–6 minutes).
Strain the mixture through a fine mesh sieve to remove seeds. Let it cool slightly.

3. Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and flour, and beat again until well combined.
Mix in lemon zest, eggs (one at a time), vanilla extract, and sour cream.
Scrape down the sides of the bowl and beat again until the batter is silky and lump-free.

4. Fill the Muffin Cups

Spoon or pipe the cheesecake filling into the prepared crusts, filling each almost to the top.
Using a small spoon or dropper, add dots of raspberry sauce on top of each one.
Use a toothpick or skewer to gently swirl the sauce into the batter for a marbled look.

5. Bake

Preheat the oven to 325°F (163°C).
Bake the bites for 20–25 minutes or until the centers are just set and no longer jiggly.
Let them cool in the pan for 15 minutes, then transfer to a wire rack.
Chill in the fridge for at least 2 hours before serving.

Serving and Decoration

These cheesecake bites are pretty on their own with that raspberry swirl, but here are some easy ideas to serve them up:

• Add Fresh Berries: Top each bite with a single fresh raspberry or blueberry.
• Mini Whipped Cream Dollops: Use a piping tip to swirl on a tiny bit of whipped cream.
• Dust of Powdered Sugar: Light dusting before serving gives a soft, bakery-style look.
• Small Mint Leaf: Adds color and a fresh scent if serving at gatherings.

How to Serve Raspberry Swirl Cheesecake Bites

These are best chilled and served as handheld desserts.
Great for:

• Parties or Potlucks — Easy to carry and easy to eat.
• After-Dinner Treats — A light finish to a meal.
• Holiday Trays — Pair them with other mini desserts.

Storing Raspberry Swirl Cheesecake Bites

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze individually, then place in a sealed bag or container. Best within 1 month. Thaw in the fridge overnight before serving.

Tips and Tricks for Success

• Room Temp Cream Cheese: Always soften your cream cheese for smooth mixing.
• Don’t Overbake: The centers should be slightly soft when you take them out—they firm up as they cool.
• Use a Silicone Muffin Pan: Makes popping them out so much easier.
• Strain Raspberry Sauce: Removing seeds gives a smoother swirl.

Nutrition (Per Cheesecake Bite)

Nutrient	Amount
Calories	160 kcal
Total Fat	11g
Saturated Fat	6g
Cholesterol	45mg
Sodium	95mg
Carbohydrates	13g
Sugar	10g
Protein	2g
Fiber	0.5g
Calcium	3% DV

Raspberry Swirl Cheesecake Bites FAQs

Can I make this in a regular muffin pan?
Yes, but you’ll get fewer, larger bites and need to increase bake time by 5–7 minutes.

Can I use frozen raspberries?
Yes, thaw them first and drain excess liquid before cooking them down for the swirl.

What if I don’t have sour cream?
You can use plain Greek yogurt as a 1:1 substitute.

How do I freeze them?
Freeze on a baking sheet until solid, then store in a container or zip bag. Thaw overnight in the fridge.

Conclusion

These Raspberry Swirl Cheesecake Bites are one of my go-to desserts when I want something quick but elegant. They’re easy enough for a weekday treat but still pretty enough for a party tray. The best part? Each one delivers the full creamy-sweet-tart cheesecake experience in just a bite.