Lemon Raspberry Cheesecake Bites Recipe

Name: Lemon Raspberry Cheesecake Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 30 whole Vanilla Wafer Cookies; 1/4 cups Butter, Melted; FOR THE CHEESECAKE:; 1/3 cups Heavy Cream; 1/2 cups White Chocolate Morsels; 16 ounces, weight Cream Cheese, Softened; 3/4 cups Granulated Sugar; 1-1/2 teaspoon Cornstarch; 1/2 cups Sour Cream; 2 whole Eggs; 1 teaspoon Vanilla Extract; FOR THE TOPPING:; 10 ounces, weight Lemon Curd; 48 whole Fresh Raspberries, For Garnish (optional)

Servings: persons

FOR THE CRUST:
30 whole Vanilla Wafer Cookies
1/4 cups Butter, Melted
FOR THE CHEESECAKE:
1/3 cups Heavy Cream
1/2 cups White Chocolate Morsels
16 ounces, weight Cream Cheese, Softened
3/4 cups Granulated Sugar
1-1/2 teaspoon Cornstarch
1/2 cups Sour Cream
2 whole Eggs
1 teaspoon Vanilla Extract
FOR THE TOPPING:
10 ounces, weight Lemon Curd
48 whole Fresh Raspberries, For Garnish (optional)

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 350u00b0F oven for 8 minutes. Remove and cool while preparing cheesecake filling.
3
For the filling, heat heavy cream in a small saucepan over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
4
In a mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture.
5
Pour into prepared crust and bake in a 300u00b0F oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely.
6
For the topping, spread lemon curd on top of cheesecake, evenly. Refrigerate at least 3 hours.
7
Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!

3276

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 30 whole Vanilla Wafer Cookies, 1/4 cups Butter, Melted, FOR THE CHEESECAKE:, and more.

Yes, Lemon Raspberry Cheesecake Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Raspberry Cheesecake Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions