Description
No-bake, handheld treats blending creamy cream cheese with tart raspberries and a crisp graham cracker crust. Perfect for parties, snacks, or dessert tables, these bites offer a fresh, vibrant flavor and elegant presentation in under 15 minutes. Customize with optional toppings for variety.
Ingredients
1 cup fresh or frozen (thawed) raspberries (pat dry to remove excess moisture)
8 oz cream cheese, softened
¼ cup powdered sugar (or adjust to taste)
1 teaspoon pure vanilla extract
1 cup graham cracker crumbs
¼ cup unsalted butter, melted (or coconut oil for dairy-free)
Optional toppings: chopped walnuts, shredded coconut, sliced almonds, drizzle of dairy-free chocolate sauce
Instructions
In a mixing bowl, beat softened cream cheese until smooth
Gradually add powdered sugar and vanilla extract, mixing until fully incorporated
Combine half the graham cracker crumbs with melted butter in another bowl to create the crust
Spoon a small amount of crust into each cup of a mini muffin tin, pressing it evenly into the bottom
Top each crust with a dollop of cream cheese mixture
Garnish with a raspberry on the surface and optional toppings like chopped nuts or shredded coconut
Refrigerate for 30 minutes to firm up before serving
Notes
Use fresh raspberries or thaw and pat dry frozen berries to prevent sogginess
Adjust sugar to balance tartness based on raspberry sweetness
Swap raspberries with other berries like strawberries or blackberries
For dairy-free crust, substitute graham cracker crumbs with ground almond flour and use coconut oil
Prep ahead of time and store in an airtight container in the fridge for up to 3 days
Nutrition
- Serving Size: 1 bite
- Calories: 160
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg