If you’re looking for the perfect bite-sized dessert that’s creamy, crunchy, sweet, and just a little tangy, these Raspberry Crunch Cheesecake Bites are about to steal the show.
These cheesecake bites are layered with a buttery Golden Oreo crust, a bright homemade raspberry filling, rich cheesecake, fluffy whipped cream, and a crispy raspberry crunch topping.
If you’re a fan of raspberry and rich, creamy cheesecake, these are for you. Speaking of that, check out some of our other favorite raspberry recipes, like cranberry raspberry pie, raspberry crepes with whipped cream, and raspberry cream cheese empanadas.
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Why You’ll Love This Recipe
- Perfectly portioned mini desserts
- Creamy, rich cheesecake filling
- Sweet-tart homemade raspberry layer
- Buttery Golden Oreo crust
- Crunchy raspberry topping for texture
- Freezer-friendly and perfect for meal prep
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their amounts.
- Golden Oreos: They serve as both the crust and the crunchy topping, providing structure, sweetness, and a buttery cookie flavor that complements the raspberry and cheesecake layers.
- Cream Cheese: It creates the rich, smooth, and creamy texture and tangy flavor that defines the dessert.
- Eggs: Help set and stabilize the cheesecake filling so it bakes into a firm yet creamy consistency.
- Fresh Raspberries: Provide bright, tart fruit flavor that balances the sweetness of the cheesecake and cookie crust.
- Lemon Juice: Enhances the raspberry flavor and adds acidity to balance the richness of the cream cheese.
- Butter: Binds the cookie crumbs together for both the crust and crunch topping while adding richness.
Variations
- Use Different Berries: Swap raspberries for strawberries, blueberries, or your other favorites.
- Use Different Fruit: Finely chop apples, pears, peaches, or pineapples and use them in place of berries.
- Use Chocolate Oreos: Chocolate and berries are another classic combo to enjoy.
- Make It Extra Special: Drizzle white chocolate over the tops.
How to Make Raspberry Crunch Cheesecake Bites
Step 1: Coarsely crush Oreos in a food processor. Then, mix in the remaining crust ingredients.
Step 2: Pour onto a prepared baking sheet and bake until golden. Set aside to cool.
Step 3: Bring the filling ingredients to a boil and cook until thickened. Set aside to cool.
Step 4: Finely crush more Oreos in a food processor. Then, mix in the butter. Press into the bottom and sides of a prepared mini brownie pan and bake until golden.
Step 5: Beat the cream cheese until smooth. Then, mix in the remaining ingredients.
Step 6: Fill the crusts with raspberry and cream cheese fillings and bake until set. Set aside to cool.
Step 7: Beat the heavy cream until thick. Then, beat in half the powdered sugar. Beat in the remaining powdered sugar and vanilla until stiff peaks form.
Step 8: Top the cheesecake bites with whipped cream and raspberry crunch topping. Enjoy!
Expert Tips
- Make sure the cream cheese is fully softened before mixing.
- Don’t overbake — the centers should be just set.
- Let them cool completely before topping.
- Chill for 1–2 hours before serving for the best texture.
Raspberry Crunch Cheesecake Bites FAQs
Yes. Because they contain cream cheese and whipped cream, they must be stored in the refrigerator. Keep them in an airtight container for up to 4 days.
Absolutely! These are perfect for making a day in advance. In fact, chilling them overnight helps the flavors develop and improves the texture. Add the whipped cream and raspberry crunch topping just before serving for the best presentation.
Yes, frozen raspberries work well. There’s no need to thaw them first — just cook them a little longer when making the raspberry filling to allow excess moisture to evaporate.
The centers should look set and no longer jiggly in the middle. They will continue to firm up as they cool.
Yes, you can. Wrap the bites WITHOUT whipped cream or toppings in plastic wrap and freeze in a freezer-safe container or heavy-duty freezer bag for up to a month. Defrost overnight and top with the crunchy topping and whipped cream when ready to serve.
More Bite-Sized Eats You’ll Love
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Raspberry Crunch Cheesecake Bites
Ingredients
Raspberry Crunch
- 10 golden Oreos
- 3 ounce raspberry instant gelatin mix, only use ½ box
- 2 tablespoons butter, melted
Raspberry Filling
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Cheesecake Filling
- 8 ounce cream cheese
- ¼ cup sugar
- 1 large egg, whisked
- 1 teaspoon vanilla extract
Crust
- 25 Golden Oreos
- 5 tablespoons butter, melted
Whipped Cream
- 1 cup cold heavy whipped cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and spray a mini brownie pan with non-stick cooking spray. Set aside
Raspberry Crunch
- In a food processor, pulse 10 Oreos until coarsely crushed.
- In a bowl add the crushed Oreos, and mix in the raspberry gelatin.
- Pour melted butter into the crushed Oreos mixture, and mix until incorporated.
- Pour onto a parchment lined baking sheet and bake at 350 for 10 minutes.
- Remove from the oven and let cool.
Raspberry Filling
- Add ingredients to a saucepan and bring to a boil over medium heat. Let boil until thickened. Remove from heat and let cool.
Cookie Crust
- In a food processor, pulse 25 Oreos until finely crushed and then add to a medium bowl.
- Add melted butter to the cookie mixture. Stir to combine.
- Add enough cookie mixture to fill the bottom, and up the sides, of each space.
- Bake for 6 minutes at 350.
Cheesecake Filling
- Beat the cream cheese until smooth, approximately 2 minutes.
- Add egg, sugar, and vanilla extract, and beat until combined.
Assemble the Mini Cheesecakes
- Add 1 teaspoon of raspberry filling on top of the baked cookie crusts.
- Spoon 1 teaspoon of cream cheese filling on top of the raspberry filling.
- Bake for 12 minutes, or until cheesecake filling is set.
- Remove from the oven and remove the mini cheesecakes from the pan. Place on a wire rack, and let cool.
Homemade Whipped Cream
- In a medium bowl, beat heavy cream until thickened.
- Add half of the powdered sugar and beat for another 30 seconds.
- Add the remaining powdered sugar and vanilla, and mix until stiff peaks form.
- Place in the refrigerator until ready to use.
- Top each mini cheesecake bite with piped whipped cream and raspberry crunch topping.
Notes
- Make sure the cream cheese is fully softened before mixing.
- Don’t overbake — the centers should be just set.
- Let them cool completely before topping.
- Chill for 1–2 hours before serving for the best texture.
These are adorable AND delicoius. I really enjoyed them.
I cannot get enough of these. I made them for dessert last night, and I had them for breakfast this morning.
Tried them yesterday and they came out great. Sweet, fruity, and easy to serve!
What a fun dessert idea. I love the raspberry crunch topping paired with the filling. Such a bright spring treat!
These Raspberry Crunch Cheesecake Bites are my new favorite dessert! Perfect with a cup of coffee.
These Raspberry Crunch Cheesecake Bites were so yummy! I can’t wait to make them again for a family celebration!!
I put these out with a tray of fresh berries and fruit-infused water for a light but indulgent weekend treat!