Description
These Raspberry Cream Cheese Bites are the perfect mini dessert! A crisp shell or soft pastry base holds a creamy, sweet filling topped with fresh raspberries. They’re easy to make, great for parties, and ready in under 30 minutes. Kids and adults alike will love the fruity flavor and creamy texture.
Ingredients
1 package (8 oz) cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
15–20 mini phyllo shells or 1 sheet crescent roll dough (cut into small squares)
15–20 fresh raspberries
Optional: powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C).
If using crescent dough, lightly grease a mini muffin tin and press dough squares into the cups.Make the filling:
In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg yolk. Beat until creamy and fully blended.Fill the shells:
Spoon about 1 tablespoon of filling into each shell or dough cup.Top with raspberries:
Gently press one raspberry into the center of each filled bite.Bake:
Bake for 12–15 minutes, or until the edges are golden and the filling is just set.Cool and serve:
Let the bites cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
If using frozen raspberries, thaw and pat dry before using to avoid extra moisture.
To make them gluten-free, use gluten-free pastry or shells.
These are best served fresh, but you can refrigerate leftovers for up to 4 days.
Add lemon zest to the filling for a citrusy twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American