Luscious Raspberry Cheesecake Bites

Elegant, sliceable, and perfect for parties

These raspberry cheesecake bites start with a thick, buttery graham cracker crust and a rich, creamy baked cheesecake layer that’s sturdy enough to slice into tiny squares. Each bite is finished with a fresh raspberry and served in a mini cupcake liner, making them ideal for showers, church events, weddings, and holiday dessert tables.

The Story Behind These Cheesecake Bites

It all started when I offered to bake desserts for a fundraiser at my church. I needed to do it up right, to fill tiered centerpieces with tiny bite-sized desserts. I opted for cookies, cookie bars, and a plethora of other things.

But. . .I knew I wanted one thing, in particular. Cheesecake bites. Teensy-tiny ones with berries on top.

Initially I thought I would use a no-bake cheesecake recipe. But I needed something sturdy, something that would slice into small pieces well without turning to mush.

And that, my friends, is how this baked cheesecake bites recipe was concocted.

This (simple!) recipe was developed specifically to be cut cleanly into small squares — no sagging, no icky edges, just smooth, creamy cheesecake with a bakery-style finish.

Oh, and did I mention. . .it tastes great!

Cheesecake Bite Ingredients

You will find a printable recipe card at the bottom of this post, as always, but here's a glance at what you're going to need. These are simple ingredients, I promise! (And trust me, if I can do this, anyone can!)

Graham Cracker Crust

• 7.2 ounces graham crackers (half of a 14.4 oz box)
• ½ cup (8 tablespoons) melted butter
• ⅓ cup granulated sugar
• ⅛ teaspoon salt

Cheesecake Filling

• 2 (8-oz) packages cream cheese, softened
• ½ cup granulated sugar
• ½ cup heavy whipping cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ teaspoons lemon juice (optional but brightens flavor)
• ⅛ teaspoon salt

Topping

• Fresh raspberries
• Optional: warmed raspberry or apricot jam (for shine + to “glue” berries in place)

How to Make Cheesecake Bites

These luscious cheesecake bites are simple to make, unlike most baked cheesecakes. (I think it comes down to the pan, honestly. This one uses a 9x13-inch casserole dish, which makes the process easy and almost fail-proof.)

Here's how you're going to do it:

1. Prepare the Pan

Preheat oven to 325°F.
Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.

2. Make the Graham Cracker Crust

Place graham crackers in a food processor and pulse until finely crushed. Measure out all the crumbs.

Mix crumbs with sugar, salt, and melted butter until evenly moistened.

Press firmly into the bottom of the pan, packing it down tightly with the bottom of a measuring cup.

Bake for 10 minutes, then remove and let cool slightly while preparing the filling.

3. Make the Cheesecake Filling

Beat cream cheese until smooth and creamy.

Add sugar and beat again until fluffy.

Mix in heavy cream, vanilla, lemon juice, and salt.

Add eggs one at a time, mixing on low just until combined. Do not overbeat.

Pour filling over the crust and smooth the top.

4. Bake

Bake at 325°F for 32–38 minutes, until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the door, and let the cheesecake rest inside for 10 minutes.

Remove from oven and allow to cool completely, then refrigerate overnight for best texture and clean slicing.

5. Slice

For perfect cuts, place the chilled cheesecake in the freezer for 30–45 minutes before slicing.

Lift out using parchment overhang.

Use a long sharp knife and wipe between cuts.

Cut into small squares (about 1–1½ inches each).

6. Decorate

Place each square in a mini cupcake liner.

Add a tiny dot of warmed jam on top (optional), then gently press a raspberry into place.

Why This Recipe Works So Well

This cheesecake is baked thin in a 9×13 pan, which allows it to set evenly and become firm enough for clean cuts while staying creamy inside. The thicker graham cracker crust adds structure, making these perfect for party trays, dessert tables, and gifting.

Storage

Keep refrigerated up to 4 days.
The cheesecake squares (without berries) may be frozen for up to 2 months.

What to Expect from this Recipe

These little "bites" of cheesecake are luscious, friends! They're exactly the right texture--not mushy, not too firm. Just right.

The flavor is traditional baked cheesecake all the way. And that berry on top? It's lovely! (I'm a fan of fruit with my cheesecake.) All in all, I'm thrilled with the outcome of this one. (Oh, and the cheesecake bites looked adorable at the fundraiser!)

Variations to this Recipe

Looking to mix things up a bit? Try some of these changes:

• Swirl raspberry or strawberry jam into the batter before baking. (It won't take much.)
• Add a dollop of whipped cream to the top of the squares before adding the berry.
• Skip the berry and go with chocolate curls or every small chocolate candies (like mini Reese's or finely chopped Snickers).
• Bake a layer of pecans on top, then drizzle with ganache before slicing.

Really, the possibilities are endless. Just use your imagination!

Other Cheesecake Favorites from Out of the Box Baking

If you love cheesecake you're going to flip over these recipes!

Sopapilla Cheesecake Bars: If you love sopapillas, but you’re also in love with sugar and cinnamon, have I got a treat for you! These easy Sopapilla Cheesecake Bars are simple to make and absolutely packed with texture and flavor. 

Golden Girls Cheesecake Cookies: Cheesecake and cookies meet in these irresistible Golden Girls cheesecake cookies! With fluffy centers and buttery cookie edges, this fun twist on classic flavors makes a perfect treat for parties, dessert trays, or everyday snacking.

Classic Homemade Cheesecake with Blackberry Topping: If you love a really good homemade cheesecake like you get at fancy restaurants, you’ve come to the right place. This recipe is simple enough to make at home but rich enough to make you feel like you’ve spent a fortune for a slice of it! 

Strawberry Cheesecake Bars: If you love the idea of strawberry cheesecake but want to experience yours in a light, creamy dessert that can be cut into squares, I’ve got an amazing treat for you! In this post I’m going to show you how I made these delicious strawberry cheesecake bars using two containers of crescent rolls! 

Easy No Bake Oreo Cheesecake Pie: If you love the rich chocolatey flavor of Oreos but you're in the mood for pie, have I got a treat for you. This recipe for Oreo Cheesecake Pie is simple and delicious! It comes together (literally) in minutes!

Easy Cheesecake Mousse: This decadent, yet easy cheesecake mousse is incredibly versatile. It can be used as a filling in trifles, cupcakes, or even in a graham cracker pie crust, topped with luscious whipped cream. 

No Bake Cherry Cheesecake Pie: Creamy, dreamy, and bursting with flavor, this no bake cherry cheesecake pie is a holiday lifesaver. A buttery graham cracker crust holds a luscious cream cheese filling, topped with glossy cherries for the perfect sweet-tart finish. Best of all, it sets in the fridge—no oven required—so you can focus on the rest of your holiday menu.

That's it for this Post!

Thanks for stopping by, friends! If you make this recipe and enjoy it, please leave a review. And before you go, why not pin some photos to your Pinterest boards?

About the Baker

Janice is the baker behind Out of the Box Baking, where she shares approachable, from-the-heart recipes designed to build confidence in the kitchen. With a love for classic desserts, clever shortcuts, and baking for gatherings, she believes the best treats are the ones that bring people together — one sweet bite at a time.