Easy Raspberry Cheesecake Bites

Easy Raspberry Cheesecake Bites

3.5 from 2 reviews
Easy Raspberry Cheesecake Bites
Prep time
Total time
Recipe type: Dessert
Serves: 12
  • 1⅓ cup fresh raspberries
  • 8 oz. cream cheese, softened
  • 2 Tbsp powdered or granulated sugar
  • 1 tsp lemon zest
  • 1 cup cool whip
  • ½ cup graham cracker crumbs
  1. Line a 13" x 9" baking sheet with a parchment paper. Set aside.
  2. Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer.
  3. Add in the raspberry and stir to combine, allow the raspberries to break up and incorporate into the cream cheese.
  4. Add in the cool whip and stir in with a spoon or spatula, until just combined.
  5. Place in freezer for 2 hours.
  6. Place graham cracker crumbs into a small bowl.
  7. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.
  8. (You may need to go in with your fingers to form them into balls,
  9. and If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again)
  10. Set on the prepared sheet.
  11. Refrigerate for couple of hours in freezer until they get frozen.
  12. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
  13. Serve and enjoy!
  14. Refrigerate leftover bites in a ziploc bag or an air tight container.


Perfect spring/summer treat for the cheesecake & raspberry lovers!


15 thoughts on “Easy Raspberry Cheesecake Bites

  1. Ange

    Just found your site through Pinterest. Those Cheesecake bites look absolutely yummy.
    Where I live you can´t get cool whip. Will ordinary whipped cream work as well?

    1. Lisa

      Who needs Cool Whip? Chemically tasting with a greasy texture, I substitute real whipped cream in every recipe with great results.

    1. Dan Post author

      Hi Karen
      I’ve honestly never tried this with strawberries, It seems as an interesting idea and I don’t see why it wouldn’t work!

  2. Katie

    The cheesecake mixture taste really good! But I’m not too sure what happened, I can’t seem to form them into balls without it getting all over my hands and not keeping form. I froze the cream cheese mixture over night, even, because it never firmed up when I tried a couple times prior (each time I waited 2 hours with them in freezer). I followed the recipe exactly, so I have no idea what’s up. I’ll probably just make it into a desert, put the bowl with mixture in fridge and mix in with the graham cracker crumbs. It taste good! I just don’t know why they won’t form into balls without being mush. Its very similar to trying to shape ice cream into balls. It melts so quickly and at its firmest it was still very difficult because it being frozen separates a lot easier and by the time you get it formed, its melted like it was just refrigerated. I’m not aiming for a perfect shaped ball, either. Just enough to where it can be rolled in cracker crumbs, so basically just roughly rounded. I’m probably just doing it wrong, but its got me stuck! I hope others have better luck. Other than forming into balls though, it does taste really good!

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