Love cheesecake? Our No-Bake Raspberry Cheesecake Bites recipe is a must try. They’re so cute and tasty!


  • 1 1/2 c graham cracker crumbs
  • 4 T butter, melted
  • 3 T sugar
  • 1/4 t cinnamon
Cheesecake Fillining
  • 32 oz. cream cheese blocks, room temp.
  • 1 1/2 c sugar
  • 1/4 t salt
  • 1 t vanilla extract
  • 4 eggs, room temp.
  • 8 oz. raspberry jam


  1. preheat oven to 325 degrees
  2. line a standard-sized cupcake pan with liners
  3. in a small bowl mix together graham cracker crumbs, butter, sugar and cinnamon
  4. pour 1 T of mixture into the bottom of each cupcake liner and, using a cup, press it into an even packed layer
  5. bake for 5 min
Cheesecake filling
  1. in the bowl of an electric mixer whip cream cheese until fluffy
  2. add in sugar slowly and keep whipping until smooth
  3. add in eggs, one at a time
  4. now mix in the salt and vanilla
  5. pour in 3 T of cream cheese mixture into each cupcake liner
  6. tap tray on counter to bring the bubbles up to the top and pop them
  7. place in the oven for 22 minutes
  8. allow to cool for 5 min then remove them and transfer to a wire rack to cool to room temp
  9. place 2 teaspoons of raspberry jam in the top where a little dip forms
  10. move to the fridge to chill for 2-4 hours
  11. enjoy!


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