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–+ servings
Merry

Mini Raspberry Cream Cheese Bites

This Velvety Raspberry Cream Cheese Tart is the perfect balance of rich, creamy filling and tart, juicy raspberries, all nestled in a buttery, flaky crust. With a luscious texture and a hint of sweetness, this elegant dessert is ideal for brunch, special occasions, or a simple treat at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 -8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Cream Cheese: Full-fat cream cheese for a rich and creamy texture.
  • Raspberries: Fresh raspberries for a tart and juicy contrast.
  • Sugar: Granulated sugar to sweeten the filling and powdered sugar for a delicate finish.
  • Pie Crust: Pre-made pie crust or phyllo dough for easy preparation.

Method
 

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Roll out the pre-made pie crust into a tart pan, pressing it gently to fit. Trim any excess and pre-bake for 10 minutes until lightly golden.
  2. Make the Filling: In a mixing bowl, beat the cream cheese and granulated sugar until smooth and fluffy.
  3. Assemble the Tart: Spread the cream cheese mixture evenly over the cooled pie crust. Gently place fresh raspberries on top, pressing them slightly into the filling.
  4. Chill & Set: Refrigerate the tart for at least 2 hours to allow the filling to firm up.
  5. Garnish & Serve: Dust with powdered sugar before serving for an elegant finish. Slice and enjoy!

Notes

  • For a no-bake version, use a graham cracker crust and let the tart chill for 4 hours instead of baking.
  • Frozen raspberries can be used, but be sure to thaw and drain them well to avoid excess moisture.
  • For a chocolate twist, drizzle melted dark chocolate over the tart before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

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