Here’s a detailed, bakery-style recipe for Raspberry Cream Cheese Bites—soft, creamy, sweet-tart, and perfect for parties or “accidentally ate six” situations.
Raspberry Cream Cheese Bites
Yield
About 20–24 bites
Ingredients
Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- Zest of ½ lemon (optional but 🔥)
Raspberry Filling
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Dough / Base (choose one)
Option A: Crescent Dough (easy & fluffy)
- 1 can refrigerated crescent roll dough
Option B: Puff Pastry (crispy & fancy)
- 1 sheet puff pastry, thawed
Topping (Optional but recommended)
- Powdered sugar for dusting
- OR simple glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk or lemon juice
Instructions
1. Make the raspberry filling
In a small saucepan over medium heat, add:
- raspberries
- sugar
- lemon juice
Cook 5–7 minutes, gently mashing, until juicy.
Stir in the cornstarch slurry and cook 1–2 minutes until thick and jammy.
Remove from heat and let cool completely.
2. Make the cream cheese filling
In a bowl, mix:
- softened cream cheese
- sugar
- vanilla
- lemon zest
Beat until smooth and creamy. Set aside.
3. Prep the dough
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Roll out dough and cut into 2½–3 inch squares.
4. Assemble
On each square:
- Add 1 tsp cream cheese filling
- Top with ½–1 tsp raspberry filling
Gently fold corners slightly inward (or leave open for a Danish look).
5. Bake
Bake for 12–15 minutes, until:
- golden on the edges
- puffed and set
Let cool for 10 minutes.
6. Finish
- Dust with powdered sugar or
- Drizzle glaze over warm bites
Storage
- Best fresh same day
- Store refrigerated up to 3 days
- Reheat briefly in oven or air fryer (not microwave if using puff pastry)
Flavor Upgrades
- Add white chocolate chips to cream cheese
- Swap raspberries for blueberry or cherry
- Sprinkle with sliced almonds
- Add a drop of almond extract to the filling