Raspberry Cream Bites Recipe

Introduction

Raspberry Cream Bites are delightful, flaky pastries filled with a creamy cheese filling and fresh raspberry sauce. Perfectly sweet and tangy, these bite-sized treats are ideal for sharing at brunches or cozy gatherings.

Ingredients

• 1 box Pillsbury refrigerated pie crust (room temperature)
• 1 ¾ cups fresh raspberries
• ½ cup sugar (divided)
• 6 tablespoons water
• 3 tablespoons corn starch
• 8 ounces cream cheese (room temperature)
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare two baking sheets by spraying with non-stick spray or lining with parchment paper.
2. Step 2: Make the raspberry sauce by combining raspberries and ¼ cup sugar in a small saucepan. Stir together.
3. Step 3: In a small bowl, mix the water and corn starch until smooth, then add this mixture to the raspberries.
4. Step 4: Cook the raspberry mixture over low heat for 5 to 7 minutes, stirring occasionally until it thickens. Remove from heat and set aside to cool.
5. Step 5: For the cream cheese filling, beat the cream cheese in a medium bowl until fluffy, about 2 to 3 minutes.
6. Step 6: Add the remaining ¼ cup sugar, egg yolk, lemon juice, and vanilla extract to the cream cheese. Beat for another 2 minutes until smooth.
7. Step 7: Unroll the pie dough on a lightly floured surface and use a pizza cutter to slice it into 16 wedges, keeping them in place like a pizza.
8. Step 8: Spread a spoonful of the cream cheese mixture over each dough piece, then top with a bit of the raspberry sauce.
9. Step 9: Starting from the wide outer edge, carefully roll each wedge toward the center to form individual bites. Place each rolled bite on the prepared baking sheets.
10. Step 10: Repeat the process with the second pie crust dough.
11. Step 11: Bake the bites in the preheated oven for 20 to 22 minutes, or until golden brown and puffed.
12. Step 12: Remove from the oven and allow to cool for a few minutes before dusting with powdered sugar or drizzling with glaze, if desired.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or almond extract to the cream cheese filling.
• Use frozen raspberries if fresh aren’t available; just thaw and drain them before cooking.
• Try topping with a simple glaze made of powdered sugar and lemon juice for an elegant finish.
• Handle the dough gently to prevent tearing while rolling the bites.

Storage

Store Raspberry Cream Bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave for about 15-20 seconds to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam or fruit?

Yes, these bites work well with other fruit jams or preserves like strawberry, blueberry, or apricot. Adjust the sugar slightly depending on the sweetness of your fruit.

Can I prepare these ahead of time?

You can assemble the bites and refrigerate them for a few hours before baking, but for best puff and texture, bake them fresh. The raspberry sauce can be made a day ahead and stored in the refrigerator.

Raspberry Cream Bites Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

Delight in these Raspberry Cream Bites, featuring flaky Pillsbury pie crust filled with a luscious cream cheese mixture and topped with a sweet homemade raspberry sauce. These bite-sized pastries are perfect as an elegant dessert or a sweet snack for any occasion.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 32 bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 box Pillsbury refrigerated pie crust (room temperature)

Raspberry Sauce

• 1 ¾ cups fresh raspberries
• ½ cup sugar
• 6 Tbsp water
• 3 Tbsp corn starch

Cream Cheese Filling

• 8 ounce cream cheese (room temperature)
• ½ cup sugar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Spray two baking sheets with non-stick spray or line them with parchment paper to prevent sticking.
2. Prepare Raspberry Sauce: In a small saucepan, combine the fresh raspberries and ½ cup sugar. Stir gently.
3. Mix Cornstarch Slurry: In a separate small bowl, whisk together 6 tablespoons of water and 3 tablespoons of corn starch until smooth. Add this mixture to the raspberries in the saucepan.
4. Cook Sauce: Cook the raspberry mixture over low heat for 5-7 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside to cool.
5. Make Cream Cheese Filling: In a medium bowl, beat 8 ounces of room temperature cream cheese until fluffy, about 2-3 minutes using an electric mixer.
6. Add Remaining Filling Ingredients: Add ½ cup sugar, 1 egg yolk, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract to the cream cheese. Continue beating for another 2 minutes until fully combined.
7. Prepare Pie Dough: Unroll the pie crusts onto a lightly floured surface. Using a pizza cutter, slice each crust into 16 even pieces, like cutting a pizza. Leave the pieces in place.
8. Assemble Bites: Spread a small amount of the cream cheese mixture evenly over each pie dough piece, then spoon some of the cooled raspberry sauce on top.
9. Roll Bites: Carefully take one small piece at a time and roll it from the outer edge toward the center to form a bite-sized pastry. This process can be a bit messy but yields delicious results.
10. Arrange on Baking Sheets: Place each rolled pastry on the prepared baking sheets. Repeat the rolling and placing process for both pie crusts.
11. Bake: Bake the raspberry cream bites in the preheated oven for 20-22 minutes or until they are golden brown and cooked through.
12. Cool and Serve: Remove the baking sheets from the oven and allow the bites to cool for a few minutes. Optionally, dust with powdered sugar or drizzle with glaze before serving.

Notes

• Ensure the cream cheese and pie crust are at room temperature for easier mixing and rolling.
• Be gentle when rolling the dough to avoid tearing.
• You can substitute fresh raspberries with frozen raspberries if fresh are not available, but thaw and drain excess liquid first.
• For extra presentation, consider drizzling a simple glaze made from powdered sugar and lemon juice over the cooled bites.
• Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

Keywords: raspberry dessert, cream cheese bites, mini pastries, sweet snack, fruit-filled pastries