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Lemon Raspberry Cheesecake Bites Recipe

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4.1 from 67 reviews

These Lemon Raspberry Cheesecake Bites combine a buttery vanilla wafer crust with a rich and creamy white chocolate-infused cheesecake filling, topped with tangy lemon curd and fresh raspberries. Perfect as elegant bite-sized desserts for gatherings, these no-fuss cheesecake squares offer a luscious balance of sweet and tart flavors.

  • Total Time: 4 hours 33 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 30 vanilla wafer cookies
  • 1/4 cup unsalted butter, melted

Filling

  • 1/3 cup heavy whipping cream
  • 1/2 cup white chocolate morsels
  • 2 packages cream cheese, softened (8 ounces each)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs

Topping

  • 1 1/2 cups lemon curd
  • 16 fresh raspberries

Instructions

  1. Prepare the crust: Process the vanilla wafer cookies in a food processor until they become fine crumbs. Mix the melted butter into the crumbs thoroughly by pulsing a couple of times. Press this mixture firmly into the bottom of a foil-lined or parchment paper-lined 8-inch square baking dish to form the crust.
  2. Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for 8 minutes until set. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
  3. Melt the white chocolate: Using a double boiler over low heat, warm the heavy whipping cream. Add the white chocolate morsels and stir continuously until completely melted and smooth. Remove from heat and set aside.
  4. Mix the filling: In a mixer, beat the softened cream cheese with the granulated sugar and cornstarch until fluffy and well combined. Add the sour cream, eggs, and vanilla extract, beating until smooth. Gradually beat in the warm white chocolate and cream mixture until fully incorporated. Pour the filling over the cooled crust evenly.
  5. Bake the cheesecake: Reduce the oven temperature to 300°F (150°C) and bake the cheesecake for 35 minutes. After baking, turn off the oven and leave the cheesecake inside for an additional 20 minutes to set gently. Remove from the oven and allow it to cool completely.
  6. Add the topping and chill: Spread the lemon curd evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 3 hours to chill and set thoroughly.
  7. Serve: Once chilled, cut the cheesecake into small bite-sized squares, trimming edges for clean pieces if desired. Garnish each bite with a fresh raspberry on top. Serve and enjoy your delicious, tangy-sweet cheesecake bites!

Notes

  • For a cleaner cut, chill the cheesecake thoroughly before slicing.
  • Use fresh raspberries or any small fresh berry for garnish to enhance the tartness.
  • Make sure cream cheese is softened to avoid lumps in the filling.
  • Double boiler method prevents white chocolate from burning—do not melt directly in the microwave to avoid seizing.
  • These bites can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 3 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-raspberry-cheesecake-bites-recipe/