Raspberry Cream Cheese Bites Recipe

These raspberry cream cheese bites are the perfect mix of tangy, sweet, and creamy, all tucked into a golden, flaky pastry shell. I love how easy they are to put together, yet they look elegant enough for parties, brunches, or whenever I want to treat myself to something light and delightful.

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients to make a bite-sized dessert that tastes like a mini cheesecake with a fruity twist. The cream cheese filling is smooth and slightly tangy, the raspberry jam adds a bright pop of flavor, and the flaky crust gives it just the right amount of crunch. These are perfect for sharing—or keeping all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 3 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• ¼ cup raspberry jam or preserves

• 1 egg (for egg wash)

• Optional: fresh raspberries and powdered sugar for topping

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. On a lightly floured surface, I roll out the puff pastry and cut it into 12 equal squares.

3. I place the pastry squares on the prepared baking sheet, leaving space between each.

4. In a bowl, I mix the cream cheese, powdered sugar, and vanilla until smooth and creamy.

5. I spoon about 1 teaspoon of the cream cheese mixture into the center of each square, then top with ½ teaspoon of raspberry jam.

6. I fold the corners slightly inward or leave them open-faced for a tart-style look.

7. I brush the edges with beaten egg to help them turn golden and crisp.

8. I bake for 15–18 minutes, or until puffed and golden brown.

9. I let them cool slightly before topping with a fresh raspberry or a dusting of powdered sugar.

Servings and timing

This recipe makes 12 bites. It takes about 15 minutes to prep and 15–18 minutes to bake, so I can serve them in under 35 minutes total.

Variations

• I use different jams like strawberry, blueberry, or apricot depending on what I have.

• I add a little lemon zest to the cream cheese filling for a bright citrusy note.

• I make them in mini muffin tins for a bite-sized tart look.

• I drizzle with white chocolate after baking for extra indulgence.

storage/reheating

I store these in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 300°F oven for 5–7 minutes or microwave them briefly (about 10 seconds), though the pastry stays crispier in the oven.

FAQs

Can I use homemade raspberry filling instead of jam?

Yes, I cook down fresh raspberries with sugar until thickened, then cool it before spooning onto the pastry.

Can I make these ahead of time?

Yes, I assemble them and refrigerate for up to 4 hours before baking. I bake them fresh when ready to serve.

Do I have to use puff pastry?

No, I can use crescent roll dough or pie crust, but puff pastry gives the flakiest result.

Can I freeze them?

Yes, I freeze them after baking and cooling. To serve, I reheat in the oven at 325°F for 10 minutes.

Can I make them without cream cheese?

Yes, but I’d miss the creamy layer. If needed, I substitute with mascarpone or a dairy-free alternative.

Conclusion

These raspberry cream cheese bites are a simple, elegant treat I love making for guests or just when I want a quick dessert with maximum payoff. The creamy, fruity filling inside that golden pastry is everything I crave in a bite-sized sweet.