Easy Lemon Raspberry Cheesecake Bites Recipe

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Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bars!

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Cheesecake bars are awesome. You get a taste of delicious, creamy, real cheesecake, without feeling guilty about eating a whole slice. Plus, look at that juicy piece of fruit on top!

These mini lemon cheesecakes are the perfect treat. The combination of raspberry and lemon is amazing! Just pop a little bite to satisfy that dessert craving and get your cheesecake fix. Unless, of course you have zero willpower like me and eat more than one bite. That’s okay too!

I made one batch of these without raspberries, for those in my family who won’t eat that particular fruit. Actually, I take that back. Everyone in my family loves raspberries, just not on dessert. Plain Janes live here.

I cut the perimeter off of the lemon cheesecake bars too so that they look especially pretty (and then I snack on that too).

If you have any self control, you might be able to eat just one bite (every time you open the refrigerator, that is). I doubt it though. These are too tasty!

How to Make Lemon Raspberry Cheesecake

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Step 1: Preheat oven to 350 degrees F.

For the crust, process cookies in a food processor until they become crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into the bottom of a foil lined (or parchment paper lined) 8-inch square baking dish.

Step 2: Bake crust for 8 minutes. Remove and cool while preparing cheesecake filling.

Step 3: For the cheesecake filling, heat heavy whipping cream in a double boiler over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.

Step 4: In a mixer, beat softened cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture. Pour into prepared crust and bake in a 300 degree oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely.

Step 5: Spread lemon curd on top of cooled cheesecake, evenly, using an offset spatula.

Refrigerate for at least 3 hours, or overnight.

Step 6: Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite.) Garnish with a fresh raspberry, if desired. Enjoy!

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

How to Store Lemon Curd Cheesecake

Don’t keep your cheesecake out at room temperature for longer than two hours.

Store these cheesecake bites in an airtight container in the refrigerator for up to 4 days.

Can I Freeze Lemon Cheesecake Bars?

If you don’t have any willpower, like me, you can freeze these cheesecake lemon bars to prevent you from gobbling them all up!

After making them, allow them to cool completely, then wrap cheesecake tightly in plastic wrap and then slide into a freezer bag. These can be frozen for up to two months.

When you’re ready to serve them (I mean eat), defrost them in the refrigerator overnight. Top with fresh lemon curd and berries. ENJOY.

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Tips for Making Lemon Raspberry Cheesecake

  • Use a double boiler for your filling mixture. If you don’t have a double boiler, use a glass or metal bowl over a saucepan.
  • Make sure you don’t over beat the cream cheese mixture. Over beating can cause air pockets in the cheesecake, creating cracks.
  • No water bath is needed for these bars since we’re topping them with lemon curd.
  • Speaking of lemon curd, it is delicious. You can buy a jar of lemon curd from the store or make your own. It’s actually much easier to make than you might think!
  • Want a whole slice of cheesecake. This traditional Lemon Cheesecake might be what you are looking for!

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

How to Tell When the Cheesecake is Done Cooking?

It can be tricky to know when cheesecake is done. Here a few different ways to test it.

Look at it: Your cheesecake is done when a ½ inch ring around the edges starts to brown and puff up a bit.

Check the temperature: Stick your instant thermometer halfway through the middle of the cheesecake. When it’s done, the temperature will read 150° F

Shake it gently: Use an oven mitt to gently shake the prepared pan while it is still in the oven. If the area in the middle jiggles just slightly, then the cheesecake is done.

Touch it: With a clean hand, gently touch the middle of the cake with one or two fingers. If your finger comes away with batter on it, or sinks the cake, it needs to cook for a little longer.

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

What you need to make Lemon Cheesecake Bites

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Ingredients:

  • Vanilla wafer cookies
  • Unsalted Butter
  • Heavy Whipping Cream
  • White chocolate morsels
  • Cream cheese
  • Granulated sugar
  • Cornstarch
  • Sour cream
  • Vanilla extract
  • Eggs
  • Lemon curd (jarred or homemade)
  • Fresh raspberries

Tools:

  • Double boiler
  • Food processor
  • 8” Baking dish
  • Stand mixer or electric mixer

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

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MORE CHEESECAKE RECIPES:

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Lemon Raspberry Cheesecake Bites:

Yield: 16 bars

Lemon Raspberry Cheesecake Bites

Lemon Raspberry Cheesecake Bites
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill Time 3 hours
Total Time 4 hours 25 minutes

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Ingredients

For the Crust:

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

For the Cheesecake:

  • 1/3 cup heavy cream
  • 1/2 cup white chocolate morsels
  • 2 pkg (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 eggs

For the Topping:

Instructions

  1. For the crust, process cookies in food processor until crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into bottom of a foil lined 8inch square baking dish.
  2. Bake crust in a 350 degree oven for 8 minutes. Remove and cool while preparing cheesecake filling.
  3. For the filling, heat heavy cream in a double boiler over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
  4. In mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture. Pour into prepared crust and bake in a 300 degree oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely. Spread lemon curd on top of cheesecake, evenly.
  5. Refrigerate at least 3 hours.
  6. Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:Calories: 234 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 69mg Sodium: 123mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published July 29, 2012. Photos updated April 2019.

Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!

Lemon Raspberry Cheesecake bites are creamy, delicious, bite sized cheesecake treats!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

50 comments on “Easy Lemon Raspberry Cheesecake Bites Recipe”

  1. Mmm, two of my favorite things – lemon and raspberry and bite-sized treats.

  2. Smart thinking! These would easily hold me over until the next time I eat another 😉

  3. Oh seriously?! Love the raspberry lemon combo! My lil’ sis used to live in Chicago and we’d always hit up Giordano’s whenever we came to visit – totally amazing!

  4. I really love the idea of cheesecake bites. But…I would eat enough for 6 people. 🙂

  5. Ammmmazing! Lemon and rasps are a classic combo, I so want to try them right now 🙂

  6. You made another definition of fine dining regarding on desserts. With these magnificent dessert, you can tame everyone with this very delicious cheese cake bites. I wish I could took some and taste it.

  7. My kids don’t like fruit on desserts either, so odd to me! These are gorgeous! I probably wouldn’t have lemon curd on mine because I’d eat the lemon curd before I could put them on the cheesecake! My favorite thing in the world!!!! Great combination here, great dessert! Glad you had a good trip!

  8. These look SO good!! I love raspberries and lemon curd, I love cheesecake, I love nilla wafers. Need to make!

  9. I don’t think I could limit myself to one bite! These look amazing!

  10. Eeek, raspberry and lemon! Can’t say enough good things about it. So refreshing and awesome. And CHEESECAKE?! This is dangerous for me, Aimee!

  11. Aimee, thank you for linking up to my cheesecake bars. Yours are certainly adorable! Raspberries and lemon with a cream cheesecake and vanilla wafer crust sounds too good to be true. I gotta make these!

  12. The cheesecake bars look amazing! They maybe guilt-free, but I couldn’t just eat one!! 🙂

  13. This looks amazing! (And I should probably eat it for dinner..) Thanks so much, I’ve pinned to share with the world and I will be making this very soon!

  14. Oh. my. These look absolutely incredible.

  15. I love the lomen and raspberry flavor in a cheesecake! And these are so perfect petite and cute!

  16. lemon and raspberry are delicious together – looks amazing

  17. These look amazing…love lemon and raspberry!

    I would love if you would post it and share it with my readers! Join the Community and share any of your creative project!

    Susan @ Oh My! Creative

  18. Hi! Lemon and Raspberry – yum – but with cheesecake?? Out of this world! Pinning this and now following on Twitter! I’m stopping by from Crazy for Crust to say hello. I hope you’ll come visit me at jugglingactmama.blogspot.com

  19. Yummy! These look to die-for! I love how they are bite size:)

  20. Yummo! This desert says “summer to me! 🙂

  21. Lovely berry dish. Berries and currants are this week’s subject for Food on Friday. Would you be happy to link this in? We are looking to create a fantastic collection of berry dishes. This is the link . I found you in the Chef in Training party.

  22. So pretty! The lemon and raspberry combination sounds so fanastic! I love coming across a non-chocolate recipe as my husband isn’t a huge chocolate fan (he’s crazy, I know!). I’m pinning this one for sure!

  23. These look delicious Aimee! I love lemon and raspberry together. The bite size is just just perfect. Thanks so much for sharing at the Weekend Potluck!
    ~Kim

  24. Aimee,
    These look amazing! I’m featuring you on Creative Thursday this week, stop by and check it out. Thanks for sharing at Creative Thursday each week. I appreciate YOU! Can’t wait to see what you link up next 🙂
    Michelle

  25. Oh my.. These look like perfection 🙂 Pinned them!

  26. Oh my heavenly goodness… I must have these. I love pairing raspberries and lemons, but add cheesecake?! Must. I usually look around a bit longer before deciding, lol, but this recipe has gained your newest fan!! (And I’ll keep looking around 🙂
    ~April
    dimplesanddelights.blogspot.com

  27. I want to make these! One question: How do you get them out of the pan and still looking so perfect?

    • Hi jackie,
      Make sure you line your pan with foil. When they are finished, take them out of the pan and put the whole foil package onto a cutting board. Slice them OUT of the pan is key!! GOOD LUCK 🙂

  28. This looks superb! Wow! My two favorite flavors in one. Definitely making this!

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  32. I literally have to try these

  33. These are gorgeous! Many thanks x

  34. Hi Aimee, what a mouth-watering idea! There’s a range of quirky flavoured fudge that might be an inspiration for more recipe ideas. It’s called Fudge Factory. You’ll spot chocolate and marshmallow, mango and passion fruit, Reese’s peanut butter…loads of flavour combinations to create in cheesecake! Shall I look forward to some new ideas from you?!

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  36. Nichole

    I bought vanilla wafer cookies. The cardboard stick kind. Under people’s comments I saw nilla wafer cookies which are the round cookies. Now I’m confused could you clarify

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  38. Tanya Schroeder

    These are positively addicting! Those flavors are perfect together!

  39. Valentina

    These cheesecake bites look amazing!

  40. Jen

    I want to dive right into these! They look like little rays of sunshine. Yum!

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