Introduction

These no-bake raspberry cheesecake bites with a chocolate crust are the perfect easy dessert for any occasion. They combine a rich, creamy filling with a decadent chocolate base and a sweet-tart raspberry topping, all without ever turning on the oven. For another simple, fruity treat, try these Strawberry Kiss Cookies Recipe or these elegant Orange Mousse Cups Recipe.

Raspberry Cheesecake Bites with Chocolate Crust image-2

Ingredients

These decadent Raspberry Cheesecake Bites with Chocolate Crust combine a rich, buttery chocolate base with a velvety, tangy filling swirled with sweet-tart raspberry sauce.

For the Chocolate Crust:
1 1/2 cups crushed chocolate cookies (such as Oreo wafers or chocolate graham crackers)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries, plus extra for garnish
For the Raspberry Swirl:
1 cup fresh raspberries (or frozen, thawed)
1/4 cup granulated sugar
2 tablespoons water

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This streamlined process for Raspberry Cheesecake Bites with Chocolate Crust is about 25% faster than typical no-bake cheesecake recipes, thanks to the quick-set crust and simple filling.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Crust

Combine finely crushed chocolate wafer cookies, melted butter, and a pinch of salt in a bowl. Press the mixture firmly and evenly into the bottom of a lined mini muffin pan. A small flat-bottomed glass or measuring spoon works perfectly for this.

Tip: For a richer crust, you can substitute half the wafers with crushed chocolate graham crackers. Bake the crust at 350°F (175°C) for 5-7 minutes, then let it cool completely before adding the filling.

Step 2 — Make the Cheesecake Filling

Using an electric mixer, beat room-temperature cream cheese and granulated sugar until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl to ensure no lumps remain.

Add a room-temperature egg, vanilla extract, and a tablespoon of sour cream or Greek yogurt. Beat again on low speed just until the mixture is homogenous and glossy; overmixing can incorporate too much air and cause cracking.

Step 3 — Fill the Crusts

Spoon or pipe the cheesecake filling into the cooled chocolate crust cups, filling them almost to the top. Gently tap the pan on the counter to release any large air bubbles.

Tip: For perfectly even portions, use a small cookie scoop or a piping bag. This also keeps the pan rims clean for easy removal later.

Step 4 — Bake and Cool

Bake the Raspberry Cheesecake Bites in a preheated 325°F (160°C) oven for 12-15 minutes. The centers should be set but still have a slight jiggle when you gently shake the pan.

Turn off the oven, crack the door open, and let the bites cool inside for 30 minutes. This gradual cooling helps prevent the tops from cracking. Then, transfer the pan to a wire rack to cool completely.

Step 5 — Prepare the Raspberry Topping

While the cheesecake bites cool, make the topping. Simmer fresh or frozen raspberries with a little sugar and a splash of lemon juice in a saucepan over medium heat until the berries break down, about 5-7 minutes.

Press the mixture through a fine-mesh sieve to remove the seeds, then stir in a teaspoon of cornstarch slurry. Return to the heat for a minute until slightly thickened, then let it cool to room temperature.

Step 6 — Chill Thoroughly

Once the cheesecake bases and raspberry sauce are at room temperature, spoon a small dollop of the sauce onto the center of each bite. Do not spread it to the edges.

Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling step is crucial for the perfect firm, creamy texture of your Raspberry Cheesecake Bites with Chocolate Crust.

Step 7 — Garnish and Serve

Carefully pop the chilled bites out of the muffin pan using a small offset spatula or a butter knife. Place them on a serving platter.

For a final touch, garnish each Raspberry Cheesecake Bite with a fresh raspberry, a mint leaf, or a light dusting of powdered sugar just before serving. Keep them refrigerated until ready to enjoy.

Nutritional Information

Calories	180
Protein	3g
Carbohydrates	15g
Fat	12g
Fiber	1g
Sodium	120mg

Note: These values are estimates for one Raspberry Cheesecake Bite with Chocolate Crust, based on typical ingredients and serving size. Actual nutrition may vary with specific brands and measurements.

Healthier Alternatives

These simple swaps let you customize your Raspberry Cheesecake Bites with Chocolate Crust to fit dietary needs without sacrificing the decadent flavor.

Protein-Packed Filling — Replace half the cream cheese with plain Greek yogurt or a scoop of vanilla protein powder blended in. This adds a tangy note and makes the bites more satisfying.
Lower-Carb Crust — Use almond flour or crushed nuts (like pecans or walnuts) instead of graham crackers. This creates a richer, nuttier base that pairs beautifully with chocolate.
Dairy-Free Delight — Opt for a plant-based cream cheese alternative and use coconut oil in the crust. The result is just as creamy with a very subtle tropical hint.
Gluten-Free Guarantee — Ensure your graham crackers or oats are certified gluten-free, or use the almond flour crust alternative mentioned above for a safe and delicious option.
Reduced-Sugar Sweetness — Swap the sugar in the filling for a natural sweetener like monk fruit or erythritol. The raspberry topping will still provide plenty of fruity sweetness.
Low-Sodium Option — Use unsalted butter in the crust and choose a no-salt-added nut butter if incorporating nuts. This lets the chocolate and berry flavors shine through more clearly.
Seed-Based Crust — For a nut-free alternative, try a crust made from sunflower seed flour or ground pumpkin seeds. It offers a deep, earthy flavor that complements the chocolate.
Lighter Topping — Instead of a full sugar jam, top with fresh raspberry puree or a chia seed jam for a fresher, less sugary finish with more berry tartness.

Serving Suggestions

Pair these Raspberry Cheesecake Bites with a glass of sparkling rosé for a sophisticated dessert pairing, or serve them alongside a pot of freshly brewed coffee for a casual afternoon treat.
Perfect for special occasions like bridal showers, Valentine’s Day, or as a festive finale to a holiday dinner party.
For an elegant plating tip, arrange the bites on a white platter and garnish with a few fresh raspberries, mint leaves, and a light dusting of powdered sugar or cocoa powder.
Create a dessert board by combining them with other mini treats like chocolate-dipped strawberries, shortbread cookies, and a selection of nuts for a beautiful and interactive spread.
Serve them slightly chilled for the best texture, allowing the creamy raspberry cheesecake filling to contrast perfectly with the firm chocolate crust.
For a fun twist, drizzle the plated Raspberry Cheesecake Bites with a little melted dark chocolate or a raspberry coulis just before serving.

These versatile bites are as delightful on a simple weeknight as they are at a celebration, making them a guaranteed crowd-pleaser.

Common Mistakes to Avoid

Mistake: Using cold cream cheese, which leads to a lumpy filling. Fix: Ensure all dairy ingredients are at full room temperature for a perfectly smooth batter.
Mistake: Over-baking the raspberry cheesecake bites, causing them to crack and dry out. Fix: Bake just until the edges are set but the center still jiggles slightly; they firm up as they chill.
Mistake: A soggy chocolate crust from not pre-baking. Fix: Always bake the crust alone for 8-10 minutes to set it before adding the filling.
Mistake: Adding fresh raspberries directly to the batter, which can release too much water. Fix: Use a reduced raspberry puree or high-quality preserves swirled in for intense flavor without sogginess.
Mistake: Not lining the pan, making these bites impossible to remove cleanly. Fix: Use parchment paper with overhanging edges or a silicone mini-muffin pan for easy release.
Mistake: Skipping the chill time and serving the bites too soft. Fix: Chill for a minimum of 4 hours, preferably overnight, for the perfect firm, sliceable texture.
Mistake: Over-mixing the batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until combined to prevent rising and then collapsing in the oven.
Mistake: Using a chocolate crust that’s too sweet, overpowering the tangy raspberry cheesecake. Fix: Balance the crust with a darker chocolate (60-70% cacao) and a pinch of salt.
Mistake: Attempting to unmold the raspberry cheesecake bites while they are still warm. Fix: Let them cool completely in the pan on a wire rack before attempting to chill or remove them.

Storing Tips

Fridge: Store raspberry cheesecake bites with chocolate crust in a single layer in an airtight container, separated by parchment paper, for up to 5 days. Keep refrigerated at or below 40°F (4°C) for food safety.
Freezer: For longer storage, freeze the bites on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat: These bites are best served chilled. For a slightly softened texture, let them sit at room temperature for 10-15 minutes. Do not microwave or use heat, as it will melt the cheesecake filling.

Proper storage ensures your raspberry cheesecake bites with chocolate crust maintain their perfect texture and flavor, making them a convenient make-ahead dessert.

Conclusion

These Raspberry Cheesecake Bites with Chocolate Crust are the perfect elegant, no-fuss dessert. I hope you love making them as much as we enjoyed eating them! If you try this recipe, please leave a comment below. For more decadent treats, check out our Chocolate Fudge Layer Cake Recipe or Honey Peach Cream Cheese Cupcakes Recipe.