Ingredients
Scale
- 1 ¾ cups finely crushed chocolate sandwich cookies (about 25 cookies)
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) packages full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream or plain Greek yogurt
- 1 cup fresh raspberries, divided
- 1 tablespoon fresh lemon juice (optional, for raspberry swirl)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cheesecake out later. Lightly grease the parchment paper.
- For the chocolate crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted butter. Press this mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until fragrant and slightly firm. Remove from oven and let cool slightly while you prepare the filling.
- For the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue beating until light and fluffy. Beat in the eggs, one at a time, just until combined. Stir in the vanilla extract and sour cream (or Greek yogurt) until fully incorporated. Do not overmix.
- Prepare the raspberry swirl: In a small bowl, gently mash about ½ cup of the fresh raspberries with a fork. If desired, stir in the lemon juice to brighten the flavor. Leave the remaining ½ cup of raspberries whole for garnish or to fold into the batter.
- Pour the cheesecake batter over the cooled chocolate crust. Dollop spoonfuls of the mashed raspberry mixture over the cheesecake batter. Use a skewer or a knife to gently swirl the raspberry through the batter, creating beautiful ribbons. If using, scatter any remaining whole raspberries on top.
- Bake for 20-25 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Do not overbake.
- Remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
- Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire cheesecake out of the pan. Place it on a cutting board. For clean cuts, dip a sharp knife in hot water and wipe clean between each slice. Cut the cheesecake into 16 squares or rectangles.
- Arrange your Velvet Raspberry Chocolate Dream Bites on a platter and serve chilled. Enjoy!
Notes
Chilling is absolutely crucial for these cheesecake bites to set beautifully and slice cleanly, so don’t rush this step! For an extra special touch, dust with a little powdered sugar or garnish with a fresh raspberry before serving. Store any leftover bites in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg