Raspberry Cream Cheese Bites

this Recipe

If you’re anything like me, you’ll understand the magic of sweet-tart raspberries paired with creamy, dreamy cheese wrapped up in a buttery, flaky bite-sized package. These Raspberry Cream Cheese Bites are everything. Thank you so much for being here—sharing recipes like this one truly means the world to me. Whether you’re planning a brunch, baby shower, or just want something delightful to go with your afternoon coffee, this is a recipe you’ll come back to again and again.

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What Are Raspberry Cream Cheese Bites?

These little bites are a cross between a Danish pastry and a fruit tart, with the simplicity of a mini muffin. Think crisp, golden pastry shells filled with luscious cream cheese and topped with juicy raspberry preserves or fresh raspberries. They’re baked until bubbly, lightly golden, and absolutely irresistible.

Why You’ll Love These Raspberry Cream Cheese Bites

Effortlessly elegant – They look bakery-worthy but are shockingly easy to make.
Perfectly portioned – Bite-sized for sharing (or not… I won’t judge).
Versatile – Ideal for breakfast, brunch, dessert, or even a sweet snack.
Make-ahead friendly – Store beautifully and taste even better the next day!

The Taste: Sweet, Tangy, Buttery Bliss

Each bite brings a balance of textures and flavors: the rich, tangy cream cheese filling melts against the sweet brightness of raspberry jam, while the buttery shell adds crunch and warmth. It’s a mini explosion of joy in your mouth.

Benefits of Making Raspberry Cream Cheese Bites

Simple ingredients you probably already have in your kitchen.
Kid-friendly and party-approved.
Customizable with different fruit or add-ins (we’ll talk about that!).
Ready in under 30 minutes with minimal cleanup.

Ingredients

Here’s what you’ll need to make around 24 raspberry cream cheese bites:

• 1 sheet of puff pastry, thawed
• 4 oz (half a block) cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional but recommended!)
• 1/3 cup raspberry preserves (or about 12 fresh raspberries, halved)
• 1 egg (for egg wash)
• Powdered sugar, for dusting (optional)

Tools You’ll Need

• Mini muffin tin (nonstick is best)
• Rolling pin
• Mixing bowl and spoon
• Pastry brush (for egg wash)
• Knife or pizza cutter

Ingredient Swaps and Additions

I promised you versatile, and here’s proof!

No puff pastry? Use crescent roll dough or phyllo sheets for a different texture.
Switch the fruit – Try blueberry, strawberry, or apricot preserves.
Add a nutty crunch – Sprinkle chopped pistachios or slivered almonds on top before baking.
Make it citrusy – Add a touch of orange zest to the cream cheese for brightness.
Go savory-sweet – Add a small piece of brie under the raspberry!

How to Make Raspberry Cream Cheese Bites

Here’s the fun part! These come together fast, so preheat that oven to 375°F (190°C) and let’s get baking.

Step 1: Prep the Pastry

Unfold the puff pastry sheet on a lightly floured surface and gently roll it out to smooth creases. Cut it into 24 even squares using a knife or pizza cutter.

Step 2: Place in Muffin Tin

Lightly grease your mini muffin tin. Press each puff pastry square into the muffin cavities, making a little cup.

Step 3: Make the Cream Cheese Filling

In a bowl, mix cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy.

Step 4: Fill and Top

Add about a teaspoon of cream cheese mixture into each pastry cup. Top with 1/2 teaspoon raspberry preserves or a fresh raspberry half.

Step 5: Egg Wash and Bake

Lightly brush the edges of the pastry with egg wash. Bake for 15–18 minutes, or until golden brown and puffed.

Step 6: Cool and Dust

Let cool slightly in the pan before removing. Dust with powdered sugar if desired.

What to Serve with Raspberry Cream Cheese Bites

These little gems are perfect on their own, but you could also pair them with:

• A pot of Earl Grey or chamomile tea
• A cold glass of milk or a foamy cappuccino
• A side of fresh fruit for brunch spreads
• A bowl of whipped cream for a dip-and-bite dessert station!

Tips for the Best Bites

Don’t overfill – A little filling goes a long way.
Use cold pastry – It puffs best straight from the fridge.
Room temperature cream cheese mixes easier and smoother.
Let them cool in the tin a few minutes before popping out to avoid breaking the pastry.

Storage Instructions

Let leftovers cool completely before storing:

Refrigerator – Keep in an airtight container for up to 3 days.
Freezer – Freeze in a single layer, then store in a bag or container. Reheat at 350°F for 8–10 minutes.

These also taste great cold straight from the fridge—like cheesecake in a pastry!

Frequently Asked Questions

Can I use frozen raspberries?

Yes! Just thaw and drain them well to avoid soggy pastry bottoms.

Do I have to use a mini muffin tin?

It’s ideal for shape and size, but you can also use regular muffin tins—just cut your pastry a bit larger and bake slightly longer.

Can I make these ahead of time?

Absolutely. You can assemble them and refrigerate before baking, or bake and reheat before serving.

Can I make these gluten-free?

Yes, if you use a gluten-free puff pastry (available in specialty stores or online).

Conclusion

These Raspberry Cream Cheese Bites are a little love letter in pastry form. They’re quick, delicious, and perfect for making everyday moments a little more special. Whether you’re sharing them with friends or enjoying one quietly with your coffee, they never disappoint.

Looking for more sweet and satisfying bites? Try these reader favorites next:
Biscoff Brownies – Fudgy, Swirly, and Outrageously Delicious
Slow Cooker Peanut Chicken – A Sweet & Savory Weeknight Favorite
Creamy Spinach Mushroom Lasagna – Comforting, Cheesy, and Vegetarian-Friendly

Let’s Make It Interactive!

Tried this recipe? I’d LOVE to hear about it. Leave a comment and review below or share your photos on Pinterest—don’t forget to tag me so I can cheer you on!

Nutritional Information (per bite, approx.)

• Calories: 95
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 8g
• Sugar: 5g
• Protein: 1g
• Fiber: <1g

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