Raspberry Cheesecake Gummy Bites
A delightful no-bake treat combining creamy cheesecake and gummy candy textures.
Equipment
- 1 9-inch square pan lined with parchment paper
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Base
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp gelatin
- 1/4 cup hot water
- 1 cup fresh raspberries
Instructions
Preparation
- Combine graham cracker crumbs and melted butter in a bowl. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch square pan lined with parchment paper. Set aside.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy. Dissolve gelatin in hot water and add to the cream cheese mixture, mixing well. Gently fold in the fresh raspberries.
- Pour the cheesecake filling over the prepared base, smoothing the top with a spatula. Refrigerate for at least 2 hours until set.
Serving
- Once the cheesecake has set, remove it from the pan using the parchment paper. Cut into small bite-sized squares and serve on a platter.
Storage
- Place any leftover cheesecake bites in an airtight container. Store in the refrigerator for up to 5 days to maintain freshness.
Notes
Pro Tips: Ensure your cream cheese is softened to mix easily. Ingredient Substitutions: You can use low-fat cream cheese for a lighter version. How to Serve: Garnish with extra raspberries for a festive touch. Storage & Freshness: Store in an airtight container for up to 5 days. Make-Ahead Tips: Prepare a day in advance for best results.