Raspberry Cream Cheese Bites

Tender pastry cups filled with sweetened cream cheese and topped with juicy raspberries—these bite-sized treats are perfect for brunch, parties, or a light dessert. They combine creamy, fruity, and slightly tangy flavors in every delicious bite.

Why You’ll Love This Recipe

I love how these bites feel elegant yet are surprisingly easy to make. The buttery pastry, smooth cream cheese, and fresh raspberries balance beautifully, giving a refreshing and satisfying treat in a small package. They’re a hit for gatherings, but I always find myself making them for an everyday indulgence, too.

ingredients

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

• 1 sheet puff pastry, thawed (about 8 oz)

• 4 ounces cream cheese, softened

• 2 tablespoons powdered sugar (adjust sweetness to taste)

• ½ teaspoon vanilla extract

• 1 cup fresh raspberries (plus extra for garnish, if desired)

• Optional: zest of lemon or orange for brightness

• Optional garnish: extra powdered sugar or a mint leaf

directions

1. I preheat the oven to 375 °F (190 °C) and line a mini muffin tin with liners or lightly grease it.

2. I beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. If I’m using citrus zest, I stir it in now.

3. I unfold the puff pastry on a lightly floured surface and cut it into about 24 equal squares (roughly 2.5 inches each).

4. I gently press each pastry square into the muffin cups, pushing to the edges.

5. I spoon or pipe a small dollop of the sweetened cream cheese mixture into each cup.

6. I place a fresh raspberry on top of the filling in each pastry cup.

7. I bake for 12–15 minutes, until the pastry is golden and puffed and the cream cheese is set.

8. I let the bites cool slightly, then optionally dust with powdered sugar or top with a mint leaf before serving.

Servings and timing

• Servings: makes about 24 mini bites (serves 8 as a snack or dessert)

• Prep time: 10 minutes

• Cook time: 12–15 minutes

• Total time: 25 minutes

Variations

• I swap raspberries for blueberries, strawberries, or blackberries depending on the season.

• For extra richness, I swirl in a little lemon curd or jam into the cream cheese filling.

• I add a touch of almond extract or citrus zest to the cream cheese for flavor variation.

• To make them mini tarts, I press pastry into tartlet pans instead of muffin tins.

• I drizzle melted chocolate or caramel over the finished bites for extra indulgence.

storage/reheating

I store cooled bites in an airtight container in the refrigerator for up to 2 days. To serve, I let them come to room temperature or warm gently in a 300 °F oven for 3–4 minutes—just enough to refresh the pastry without softening the cream cheese.

FAQs

Can I make these ahead of time?

Yes—I assemble them and refrigerate for a few hours before baking. Then I bake straight from the fridge, adding a minute or two if needed.

Can I use frozen raspberries?

I prefer fresh, but I’ve used frozen. I let them thaw and drain briefly first to avoid added moisture in the pastry.

What if I don’t have puff pastry?

I’ve used crescent roll dough in a pinch—though it’s less flaky, it still tastes delicious.

Can I make these dairy-free?

Yes—I substitute dairy-free cream cheese and use plant-based puff pastry to make them vegan-friendly.

Do they need to be served cold?

They’re best served slightly warm or at room temperature—but I’ve enjoyed them cold straight from the fridge, too!

Conclusion

I find these Raspberry Cream Cheese Bites elegant, easy, and utterly charming—perfect for sharing or savoring solo. The combination of flaky pastry, creamy filling, and sweet berries always brightens my day. I hope they add a touch of delicious delight to yours!