Description
These bite-sized cheesecakes combine a creamy filling with a burst of fresh raspberry flavor.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, plus more for topping
- 1/4 cup graham cracker crumbs
Instructions
- In a bowl, beat the cream cheese and sugar until smooth.
- Mix in the vanilla extract.
- Gently fold in the raspberries.
- Spoon the mixture into mini muffin liners.
- Sprinkle with graham cracker crumbs.
- Chill for at least 2 hours before serving.
- Top with fresh raspberries.
Notes
- For best results, use room temperature cream cheese.
- You can substitute frozen raspberries, thawed and drained.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American