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Prepare the Chocolate Crust:
Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
In a medium bowl, mix the chocolate graham cracker crumbs, sugar, and melted butter until well combined.
Press a spoonful of the mixture firmly into the bottom of each muffin cup. Bake for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
Spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top.
Bake for 15-18 minutes, or until the centers are set. Allow the bites to cool in the tin, then refrigerate for at least 2 hours.
Prepare the Raspberry Topping:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.
Let the raspberry topping cool completely.
Assemble the Cheesecake Bites:
Once the cheesecake bites are chilled, spoon a small amount of the raspberry topping onto each one.
Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes + chilling | Servings: 24 bites
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