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Raspberry Cream Bites Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/raspberry-cream-bites-recipe/