Ingredients
For the crust:
• 1 cup graham cracker crumbs (or shortbread cookie crumbs)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp heavy cream or milk
• 12 fresh raspberries (plus extra for garnish)
Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press 1–2 tsp into the bottom of 12 mini muffin cups or silicone molds. Chill 10 minutes.
- Make the filling: In a bowl, beat cream cheese, powdered sugar, vanilla, and cream until smooth and fluffy.
- Spoon filling over crusts. Smooth the tops.
- Gently press one raspberry (flat-side down) into the center of each bite.
- Chill at least 2 hours (or overnight) to set.
- Serve cold—these are best enjoyed fresh and chilled!
✨ Perfect for:
• Bridal or baby showers
• Holiday dessert trays
• Romantic dinners or afternoon tea
💡 Make ahead: Assemble up to 2 days in advance—store covered in the fridge. Add raspberries just before chilling if you want maximum freshness.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 2 hrs 15 mins (includes chilling) , Servings : 12 bites , Calories : 110 , Net Carbs: 10g , Fats: 7g , Protein: 2g