Raspberry Cream Cheese Bites

Prep Time: 15 minutes

Equipment

• 24-cup mini muffin tin
• Standard hand mixer or stand mixer with paddle attachment
• Medium mixing bowl
• Measuring cups and spoons
• Piping bag or small zip-top bag
• Pastry brush
• Round cookie cutter (2.5-inch diameter)

Ingredients

Pastry Crust

• 1 sheet (approx. 8–9 oz / 250g) puff pastry or refrigerated crescent dough sheet , thawed but chilled
• 1 tbsp unsalted butter , melted (for brushing the tin)

Cream Cheese Filling

• 8 oz (225g) full-fat cream cheese , softened to room temperature
• 3 tbsp granulated sugar
• 1 large egg yolk (room temperature)
• 1 tsp pure vanilla extract
• 1 tsp fresh lemon zest

Raspberry Layer

• 1/2 cup fresh raspberries (or 24 small individual berries)
• 3 tbsp high-quality seedless raspberry preserves or jam

Garnish (Optional)

• 1 tbsp powdered sugar for dusting
• Fresh mint leaves for garnish

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to 375°F (190°C) with a rack positioned in the center. Lightly grease a 24-cup mini muffin tin with melted butter or non-stick cooking spray. Set aside. Find Recipes

Step 2: Prepare the Pastry Base

1. Lightly flour a clean work surface. Roll out your thawed puff pastry or crescent sheet gently to smooth any seams. Using a 2.5-inch round cookie cutter (or the rim of a wide glass), cut out 24 dough rounds. Gently press each round into the bottom and up the sides of the greased mini muffin cups to form small dough cups. Place the tin in the refrigerator while preparing the filling to keep the dough cold and flaky.

Step 3: Whip the Cream Cheese Filling

1. In a medium mixing bowl, combine the softened cream cheese and granulated sugar. Beat on medium speed with a hand mixer for about 1–2 minutes until completely smooth, creamy, and free of lumps. Add the egg yolk, vanilla extract, and fresh lemon zest. Mix on low speed just until fully combined and velvety. Transfer the filling into a piping bag or a zip-top bag with the corner snipped off.

Step 4: Assemble the Bites

1. Remove the chilled muffin tin from the fridge. Spoon about 1/2 teaspoon of raspberry preserves into the bottom of each pastry cup. Pipe or spoon the cream cheese mixture on top of the jam layer, filling each cup about 3/4 full. Top each bite with one small fresh raspberry, pressing it gently into the center of the cream cheese filling.

Step 5: Bake to Golden Perfection

1. Bake at 375°F (190°C) for 12 to 15 minutes , or until the pastry edges are puffed and deeply golden brown, and the cream cheese center is set with a soft bounce.

Step 6: Cool and Serve

1. Remove the muffin tin from the oven and set it on a wire cooling rack for 10 minutes. Gently run a small offset spatula or butter knife around the edges of each bite to pop them out. Dust lightly with powdered sugar right before serving. Serve warm or thoroughly chilled.

Nutrition

Calories: 78 kcal · Protein: 1.4 g · Fat: 5.2 g · Carbohydrates: 6.8 g Dietary · Saturated Fat: 2.6 g · Fiber: 0.4 g · Sugar: 3.1 g · Sodium: 48 mg