Cheesecake Bites


  • Crust: 2 cups Oreo crumbs (crush cookies in blender)
  • Crust: 4 tbsp butter, melted
  • Topping: 6 oz fresh raspberries
  • Topping: 2 tbsp sugar
  • Topping: Nutella, chocolate, caramel (only if variety is wanted)
  • Filling: 2 lbs cream cheese, room temperature
  • Filling: 1 1/2 cups sugar
  • Filling: pinch of salt
  • Filling: 1 tsp vanilla extract
  • Filling: 4 large eggs, room temperature


  1. Preheat oven to 325 degrees and line muffin pans with paper liners.
  2. Combine crust ingredients in a small bowl and stir together until the Oreo crumbs are moist.
  3. Spoon 1 tbsp of crust into each paper liner and press flat with the back of a spoon.
  4. Bake for 5 minutes to set the crust and transfer to a cooling rack.
  5. To make topping, add the raspberries and sugar to a blender and blend until smooth.
  6. Press through a fine mesh sieve to remove seeds and set aside.
  7. To make filling, add cream cheese to bowl and mix until fluffy on medium speed.
  8. Beat in sugar until the mixture is smooth.
  9. Mix in salt and vanilla.
  10. Add eggs one at a time, beating until each is fully incorporated.
  11. To assemble, add 3 tbsp of filling to each crust.
  12. Dot 1/2 tsp of topping on to the batter 3 times (resulting in 3 separate dots of filling).
  13. Use toothpick to lightly swirl the filling in to the batter, creating a pretty swirl.
  14. Repeat with remaining cupcakes.
  15. Bake until the filling is set, about 22 minutes, rotating the pans halfway through.
  16. Cool to room temperature on wire rack and transfer to refrigerator and let chill for at least 4 hours before serving.

Courtesy of Buns in my Oven


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