Raspberry Cream Cheese Bites

These Raspberry Cream Cheese Bites are buttery, golden pastries filled with a luscious sweetened cream cheese mixture and a vibrant raspberry sauce. Finished with a dusting of powdered sugar or a sweet glaze, they’re the perfect bite-sized treat for brunches, holidays, or anytime indulgence.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: Approx. 32 bites

Ingredients

Pastry

• 1 box Pillsbury refrigerated pie crusts (2 crusts), at room temperature

Raspberry Sauce

• 1¾ cups fresh raspberries
• ½ cup granulated sugar
• 6 tablespoons water
• 3 tablespoons cornstarch

Cream Cheese Filling

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Optional for Finishing

• Powdered sugar, for dusting
• Glaze (made from powdered sugar and a splash of milk or lemon juice)

Instructions

1. Preheat the Oven

• Preheat oven to 375°F (190°C).
• Line 2 baking sheets with parchment paper or spray with nonstick spray.

2. Make the Raspberry Sauce

1. In a small saucepan, combine raspberries and sugar.
2. In a separate bowl, mix water and cornstarch until smooth, then stir into the raspberry mixture.
3. Cook over low heat for 5–7 minutes, stirring frequently, until thickened.
4. Remove from heat and set aside to cool completely.

3. Make the Cream Cheese Filling

1. In a medium mixing bowl, beat the cream cheese until light and fluffy (2–3 minutes).
2. Add sugar, egg yolk, lemon juice, and vanilla extract. Beat for another 2 minutes until smooth and creamy.

4. Assemble the Bites

1. Unroll one pie crust onto a lightly floured surface. Using a pizza cutter, slice into 16 triangular wedges (like cutting a pizza).
2. Spread a small amount of cream cheese filling onto each piece, then top with a small spoonful of raspberry sauce.
3. Starting from the outer edge of each triangle, gently roll toward the center. This will be a bit messy—but worth it!
4. Place rolled bites seam-side down on the prepared baking sheet.
5. Repeat with the second pie crust.

5. Bake and Finish

1. Bake for 20–22 minutes, or until golden brown.
2. Let cool for a few minutes, then dust with powdered sugar or drizzle with glaze.
3. Serve warm or at room temperature.

Tips & Notes

• Leftover Filling: You may have extra cream cheese filling; it can be stored in the fridge and used as a dip or spread.
• Raspberry Substitution: Frozen raspberries can be used if fresh are unavailable—just thaw and drain first.
• Glaze Option: For a simple glaze, whisk together ½ cup powdered sugar with 1–2 teaspoons of milk or lemon juice.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven or toaster oven for best texture.

Print