These lemon raspberry cheesecakes bites are made with a delicious creamy mixture of Greek yogurt and cream cheese and served on top of a delicious crunchy graham cracker crust.
Lemon Raspberry Cheesecake Bites
Has dessert ever looked so beautiful and so delicious? These lemon raspberry cheesecake bites are another great addition to our cream cheese desserts repertoire (we love this key lime pie with cream cheese and these pistachio pie cups).
You will not regret mixing up a batch of these cheesecake bites with a crunchy graham cracker crust and a creamy + tart topping. The lemon and raspberry flavors compliment each other perfectly and make the perfect summer treat.
Guess what, these little cheesecakes are just as good as a classic cheese cake, but simple serve!
Cheesecake Bite Facts + Tips
Before you dive into making these cheesecake bites, here are a few tips and tricks that will help making these cheesecakes bites easy!
Room Temperature is key
Be sure that you let the cream cheese, egg, and Greek yogurt come to room temperature before blending them together or else you will end up with clumps in your cheese cake cups.
No lumps allowed, be sure everything comes to room temp.
Let the Crust cool
You bake the crust a bit before you add the cream cheese filling. Be sure you let the crust cool before adding the cream cheese filling or else you may end up with soggy crust.
Can I use lime instead of lemon?
Yes! It will completely change the flavor of the cheesecake bites, but lime juice and lime zest will both work.
To store these lemon raspberry cheesecake bites, let them cool completely and place them into an airtight container. Store them in the fridge for up to 5 days.
Ingredients You Need
- Graham crackers- you need 9 full sheets of graham crackers for this recipe. Any flavor or brand will do.
- Butter– cold butter is what you need to blend with the graham crackers. Be sure it’s cold!
- Cream cheese- we recommend using full fat cream cheese for this recipe.
- Greek yogurt (any kind will work)– these cheesecake bites are made with part cream cheese and part Greek yogurt. The tartness of the yogurt adds so much to these cheesecake bites.
- Honey– these cheesecake bites are naturally sweetened with honey.
- Egg– you only use the egg white of the egg for these bites! Be sure to separate the egg over a separate bowl just in case you break the yolk.
- Vanilla extract– a little vanilla adds so much to any cheesecake recipe.
- Lemon juice– the lemon in this lemon raspberry cheesecake bite recipe is lemon juice. We recommend using fresh lemon juice.
- Raspberry jam– you can make homemade raspberry jam or store bought jam to make a swirl on top of your cheesecake bites.
- Lemon zest- after the cheesecake bites bake and cool, garnish them with lemon zest for added lemon-y flavor.
There are a few ingredient swaps that you can make in these cheesecake cups. At the end of the day, you can make these sweet treats however you would like.
Graham Crackers —> Ginger Snaps
Lemon Juice —> Lime Juice or Grapefruit Juice
Lemon Zest —-> Lime Zest or Grapefruit Zest
Honey –> Maple Syrup
How to Make Cheesecake Bites
These lemon raspberry cheesecake bites are a bit easier to make than a classic cheesecake. There is no water bath needed and from prep to bake time this recipe is super simple. Here is how you make your own cheesecake bites at home.
- Prepare the crust. Before anything you are going to prepare the crust for these cheesecake bites with just two ingredients; butter and graham crackers. Place the cold butter and graham crackers in the food processor and process until a crumble forms.
- Bake the crust. After the crumble is formed, scoop 2 tablespoons of the crumble into a lined muffin tin and press the crust down until it compresses. It’s ok if the crumble moves up the sides a bit. Bake the crust at 350ºF for 5 minutes. Remove from the oven and let the crust cool.
- Mix the cheesecake filling. While the crust is cooling, prepare the cheesecake filling. Place softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into the food processor and process until smooth. Scoop 1.5-2 tablespoons of cream cheese filling on top of the crust. Evenly spread out the cream cheese filling.
- Raspberry swirl time. Scoop a heaping teaspoon on top of cream cheese cup and then create a swirl with a toothpick or a knife.
- Bake. Place the cheesecake bites into the oven and bake for an additional 10-12 minutes.
- Cool. Remove the cheesecake bites from the oven and let them cool completely.
- Enjoy. Have a cheesecake bite after they are cooled or place them in the refrigerator and enjoy them chilled later!
they could be a frozen treat!
If you are looking for a frozen summer treat, place these cheesecake bites into a freezer safe bag and place them in the freezer after they have cooled completely. Enjoy a frozen cheesecake bite whenever you’d like.
They will last for up to 3 months in the freezer.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
Graham Cracker Crust
- 9 graham crackers (full sheets)
- 4 tablespoons butter, room temperature
- 8-oz. softened cream cheese,
- 1/2 cup 5% plain Greek yogurt (any kind will work)
- 1/4 cup honey
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/3 cup raspberry jam (homemade or store-bought work!)
- optional: lemon zest for garnish
- First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
- Next, prepare graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
- Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
- Bake graham cracker crust for 5 minutes at 350ºF.
- While the crust is baking, prepare the cheesecake filling. Place softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into a high-speed food processor. Process on high until smooth and combined.
- Once the crust is done, remove from the oven. Spoon in around 1.5 – 2 tablespoons of the cheesecake mixture into each mini cheesecake.
- Then, spoon on around 1 heaping teaspoon raspberry jam into each mini cheesecake. Use a toothpick or knife to swirl the cheesecake mixture with the raspberry jam.
- Bake mini cheesecakes at 350ºF for around 10-12 minutes, or until they are firm to touch.
- Let mini cheesecakes cool for at least 15 minutes before removing from the muffin tin. Then, transfer to the refrigerator to chill for at least 2 hours before serving.