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Raspberry Glazed Cheesecake Bites

Creamy, no-bake cheesecake balls rolled in a sweet, tart, and beautifully chunky homemade raspberry glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 16 oz full-fat cream cheese softened to room temp
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.5 cup graham cracker crumbs finely crushed
  • 1 pinch kosher salt
Raspberry Glaze
  • 2 cups raspberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp cornstarch mixed with 1 tbsp cold water

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking sheet
  • Small Saucepan

Method
 

  1. Beat the softened cream cheese until completely smooth. Add powdered sugar, vanilla, and salt, beating until fluffy.
  2. Fold in the graham cracker crumbs. Cover and chill the mixture in the refrigerator for at least 2 hours.
  3. Roll the chilled mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
  4. In a saucepan, simmer the raspberries, granulated sugar, and lemon juice for 5-7 minutes, mashing the fruit.
  5. Whisk in the cornstarch slurry and simmer for 1-2 minutes until thick and glossy. Let the glaze cool completely to room temperature.
  6. Spoon the cooled glaze generously over the cold cheesecake bites.
  7. Chill in the refrigerator for 30 minutes to set before serving.

Notes

Ensure your cream cheese is completely at room temperature to avoid lumps. The glaze MUST be cool before pouring over the bites, or they will melt.