Raspberry Cream Cheese Bites Recipe
Alright, let me tell you—these Raspberry Cream Cheese Bites are so easy and totally delicious. They’re soft, creamy, and packed with sweet raspberry flavor in every bite. Perfect for snacks, parties, or just because.
I made them one afternoon, and wow… they disappeared fast. That mix of tart raspberries and smooth cream cheese? So simple, so good.
No fancy steps here. Just mix, fill, and bake. Let’s make a batch together—you’re gonna want to keep these on repeat!
Why You’ll Love This Recipe
- Balanced Flavor: The cream cheese brings a mellow, tangy richness, while the raspberry sauce adds a fresh, fruity contrast. Neither one overpowers the other.
- Bite-Sized Convenience: Perfect for entertaining or snacking. They’re easy to serve, and there’s no slicing required.
- Foolproof Shortcuts: Using pre-made pie crust keeps the prep simple, so you can focus on flavor without spending hours in the kitchen.
- Make-Ahead Friendly: These can be stored in the fridge for a couple of days or frozen for longer, making them ideal for planning ahead.

What You Need to Know Before You Start
Prep Time & Cook Time
- Prep Time: 25 minutes
This includes time to soften the cream cheese, roll and cut the pie dough, prepare the filling, and make the raspberry sauce. - Cook Time: 18–22 minutes
Baking time may vary depending on your oven, but you’ll want the edges golden and the centers just set. - Total Time: About 50 minutes
Including a few minutes for cooling and assembling before baking.
Servings
This recipe makes 24 mini bites. They’re rich and satisfying, so a couple per person is usually enough. If you’re serving a larger group, feel free to double the batch. You’ll need a second mini muffin pan or to bake in batches.
Difficulty
This is a low-difficulty recipe, great for new bakers or anyone short on time. The only “from-scratch” part is the raspberry sauce, which takes just 10 minutes on the stove and makes all the difference in flavor.
Required Kitchen Tools
To keep things easy and organized, here’s a list of what you’ll need before starting:
- Mini Muffin Tin (24-cup): A nonstick pan works best. Lightly grease or spray each cup so the crust doesn’t stick.
- Rolling Pin: For rolling out the pie crust evenly.
- Round Cutter: A 2.5 to 3-inch round cookie cutter works well to make dough rounds that fit into each mini muffin cup.
- Hand Mixer or Stand Mixer: For beating the cream cheese filling to a smooth, fluffy consistency.
- Small Saucepan: To make the raspberry sauce. It should be heavy-bottomed to prevent scorching.
- Mixing Bowls: You’ll need one for the filling and another to help shape or roll the dough.
- Whisk and Spatula: Use a whisk for mixing the filling and a spatula for folding and scooping.
- Measuring Cups and Spoons: Precision matters, especially when baking.
Ingredients for Raspberry Cream Cheese Bites
These ingredients are easy to find and work well together for a soft, creamy texture and a fresh raspberry topping.
For the Raspberry Sauce
This homemade sauce adds real fruit flavor and natural sweetness.
- 1 ¾ cups fresh raspberries – Rinse and pat dry. Frozen raspberries can also be used, but thaw and drain excess juice first.
- ½ cup granulated sugar – Balances the tartness of the raspberries.
- 6 tablespoons water – Helps dissolve the sugar and bring everything together.
- 3 tablespoons cornstarch – Thickens the sauce to a spoonable consistency that won’t run off the bites.
For the Cream Cheese Filling
This layer is creamy, not too sweet, and firms up nicely during baking.
- 8 oz cream cheese, softened – Use full-fat block-style cream cheese. Let it come to room temperature before mixing.
- ½ cup granulated sugar – Gives just enough sweetness without making the bites overly rich.
- 1 egg yolk – Adds smoothness and helps the filling set during baking.
- 1 teaspoon lemon juice – Brightens the flavor and balances the richness of the cheese.
- 1 teaspoon vanilla extract – Enhances the flavor of the cream cheese and adds a gentle aroma.
For the Base
- 1 box Pillsbury refrigerated pie crust, room temperature – Let it rest at room temp for 10–15 minutes before unrolling to prevent cracks. This shortcut saves time without compromising texture or flavor.
Variations for Raspberry Cream Cheese Bites
These bites are easy to customize depending on what you have on hand or your personal taste:
- Berry Swap: Replace raspberries with blueberries, chopped strawberries, or blackberries for a different flavor. Adjust sugar if needed, depending on the fruit’s sweetness.
- Jam Shortcut: If you’re short on time, use a high-quality raspberry jam in place of the homemade sauce. It won’t have the same brightness, but it’s still tasty.
- Citrus Twist: Add a bit of orange zest to the cream cheese filling for a fresh, citrusy layer.
- Crumb Topping: Mix a tablespoon of butter, brown sugar, and flour for a light streusel topping to sprinkle before baking.
- Pastry Options: Puff pastry or phyllo dough can be used instead of pie crust for a flakier bite — just adjust baking time accordingly.

How to Make Raspberry Cream Cheese Bites: Step-by-Step Instructions
1. Prepare the Raspberry Sauce
In a small saucepan over medium heat, combine raspberries, sugar, and water. Let the mixture come to a gentle simmer, stirring occasionally.
In a separate small bowl, mix the cornstarch with a tablespoon of water to form a smooth slurry.
Once the raspberry mixture starts to bubble, stir in the cornstarch slurry. Keep stirring until the sauce thickens — this usually takes 1–2 minutes. You want it spoonable but not too runny.
Remove from heat and let cool while you prepare the rest.
2. Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth — about 1 minute.
Add the sugar, and continue beating until well combined and fluffy, about another minute.
Mix in the egg yolk, lemon juice, and vanilla extract until just combined. Scrape down the sides as needed to keep the mixture even and lump-free.
Set aside.
3. Prepare the Crust
Unroll your refrigerated pie crust onto a lightly floured surface. Using a 2.5 to 3-inch round cutter, cut out as many circles as possible.
Gently press each dough circle into the bottom and up the sides of a lightly greased mini muffin cup. The dough should reach just below the rim. If you have scraps, re-roll them once to cut a few more rounds.
Tip: Avoid overworking the dough — it can make the crust tough.
4. Fill and Assemble
Add about 1 heaping teaspoon of cream cheese filling to each dough-lined cup. It should fill just under halfway.
Next, top with ½ to 1 teaspoon of raspberry sauce, depending on your preference. A light swirl on top is beautiful and keeps the flavors balanced.
Optional: Use a toothpick to gently swirl the raspberry into the cream cheese for a marbled effect.
5. Bake
Preheat your oven to 350°F (175°C).
Place the muffin pan in the center of the oven and bake for 18–22 minutes, or until the edges of the crust are golden and the centers are set.
Remove from the oven and allow the bites to cool in the pan for 10 minutes. Then gently loosen each one with a butter knife and transfer to a cooling rack.
Let cool completely before serving.
How to Serve Raspberry Cream Cheese Bites
These mini desserts work beautifully in many settings:
- Party Platters: Arrange them neatly on a tray with fresh berries and mint leaves.
- Brunch Boards: Pair them with muffins, fruit, and yogurt for a complete spread.
- Afternoon Tea: Their small size and light sweetness make them ideal alongside tea or coffee.
- Dessert Buffets: Offer a mix of these with brownies, cookies, or tartlets for variety.
They’re best served slightly chilled or at room temperature.
Storing Raspberry Cream Cheese Bites
- Refrigerator: Store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
- Freezer: Once cooled completely, freeze in a single layer on a baking sheet. After frozen, transfer to a freezer-safe bag or container. Keeps well for up to 2 months. Thaw in the fridge overnight.
Reheating Tip: While these are best served cold or at room temp, you can warm them gently (just 5–10 seconds in the microwave) if desired — but avoid overheating or the filling may become too soft.

Tips and Tricks for Success
- Soften the Cream Cheese: Let the cream cheese sit at room temperature for at least 30 minutes before mixing. This ensures a smooth, lump-free filling.
- Use Fresh Raspberries if Possible: They offer brighter flavor and better texture than frozen, though frozen will still work if thawed and well-drained.
- Don’t Overfill: Keep filling below the rim of the crust to avoid bubbling over during baking.
- Chill for Clean Bites: Let them cool completely before serving. They’ll hold their shape better and the filling will finish setting.
- Nonstick Muffin Tin: A nonstick pan helps prevent sticking, but still grease lightly for easy release.
Nutrition
Nutrient | Per Serving (1 bite) |
---|---|
Calories | 110 |
Total Fat | 6g |
Saturated Fat | 3.5g |
Cholesterol | 20mg |
Sodium | 85mg |
Total Carbohydrate | 12g |
Sugars | 7g |
Protein | 1g |
Fiber | <1g |
Calcium | 20mg |
Note: Nutritional values are approximate and may vary depending on specific ingredients used.
Raspberry Cream Cheese Bites Recipe
Course: Easy Homemade Desserts25
minutes18
minutes110
kcalIngredients
For the Raspberry Sauce:
1 ¾ cups fresh raspberries
½ cup granulated sugar
6 tablespoons water
3 tablespoons cornstarchFor the Cream Cheese Filling:
8 oz cream cheese, softened
½ cup granulated sugar
1 egg yolk
1 teaspoon lemon juice
1 teaspoon vanilla extractFor the Base:
1 box Pillsbury refrigerated pie crust, room temperature
Directions
- Make Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and water. Simmer until raspberries break down. Stir in a cornstarch slurry (cornstarch mixed with a splash of water) and cook until thick. Let cool. - Make Filling:
Beat softened cream cheese until smooth. Add sugar and mix until fluffy. Add egg yolk, lemon juice, and vanilla. Mix just until combined. - Prepare Crust:
Roll out pie crust and cut into 2.5–3-inch rounds. Press each into a greased mini muffin tin. - Assemble:
Spoon 1 heaping teaspoon of filling into each crust. Top with ½–1 teaspoon of raspberry sauce. Swirl lightly if desired. - Bake:
Bake at 350°F (175°C) for 18–22 minutes, or until edges are golden and centers are just set. Cool in the pan for 10 minutes, then transfer to a rack to cool completely. - Serve or Store:
Enjoy at room temperature or chilled. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Raspberry Cream Cheese Bites FAQs
Can I use frozen raspberries?
Yes. Just be sure to thaw them first and drain any excess liquid. This helps avoid a watery sauce.
What if I don’t have a mini muffin pan?
You can make larger bites using a regular muffin tin. Just cut bigger circles of dough and increase baking time by 3–5 minutes. Keep an eye on the crust color and filling set.
Can I make these in advance?
Absolutely. They hold up well in the fridge for several days and freeze beautifully. Make them a day ahead for parties or prep a batch for later.
Can I reduce the sugar in the filling or sauce?
Yes, but keep in mind that the raspberry sauce may become too tart. You can reduce the sugar slightly without affecting the texture too much.
Do these need to be refrigerated?
Yes. Because of the cream cheese filling, store them in the fridge after cooling. They’re safe at room temperature for a couple of hours during serving.
Conclusion
These Raspberry Cream Cheese Bites bring a little elegance to everyday baking. They’re easy to make, beautiful on the plate, and offer a balance of flavors that both kids and adults appreciate. I’ve made them for everything from family brunches to birthday dessert tables, and they’re always one of the first things to disappear.
You don’t need any fancy tools or complicated steps — just simple ingredients and a little time. Whether you make them with fresh raspberries or your favorite jam, the result is a tray of mini treats that look impressive and taste even better.