These Deliciously Sweet Raspberry Cream Cheese Bites combine tangy cream cheese with fresh raspberries wrapped in a tender, flaky pastry—perfect for a sweet snack or an elegant appetizer. I love how the crisp puff pastry contrasts with the smooth cream cheese and juicy raspberry, creating a delightful burst of flavors in every bite.
Why You’ll Love This Recipe
I enjoy making these raspberry cream cheese bites because they come together quickly and effortlessly, yet always impress guests. The combination of creamy, sweetened filling with the fresh tartness of raspberries feels balanced and refreshing. Plus, puff pastry gives them that beautiful golden crunch that’s hard to resist. Whether serving them at a party or enjoying a simple treat, they’re always a hit.
Ingredients
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 package refrigerated puff pastry sheets (2 sheets), thawed
24 fresh raspberries
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (optional, for sprinkling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Unfold the puff pastry sheets and cut each sheet into 12 equal squares.
Place about 1 teaspoon of the cream cheese mixture in the center of each square.
Top each with one fresh raspberry.
Fold the corners of the pastry squares over the filling and pinch the edges gently to seal.
Arrange the bites on a baking sheet lined with parchment paper.
Brush the tops with the beaten egg and sprinkle lightly with granulated sugar if desired.
Bake for 15-18 minutes or until the pastry is golden brown and puffed.
Allow to cool slightly before serving.
Servings and timing
This recipe yields 24 bites.
Prep time is about 15 minutes, with a cooking time of 18 minutes, totaling roughly 33 minutes from start to finish.
Variations
I sometimes swap the raspberries for blueberries or blackberries for a slightly different flavor profile. You can also add a sprinkle of lemon zest to the cream cheese mixture for a bright citrus twist. For an indulgent touch, drizzle melted chocolate over the cooled bites before serving. If I want a dairy-free option, I try using vegan cream cheese and egg substitute for the wash.
Storage/reheating
I store any leftover bites in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm them in a 350°F oven for about 5-7 minutes to restore the flaky texture. Avoid microwaving, as it tends to make the pastry soggy.
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FAQs
Can I use frozen raspberries for this recipe?
I prefer fresh raspberries because they hold their shape better during baking. Frozen raspberries tend to release more moisture, which can make the pastry soggy.
Can I prepare these bites ahead of time?
Yes, I sometimes assemble the bites and keep them refrigerated for a few hours before baking. Just bring them to room temperature for about 10 minutes before baking for even cooking.
What can I substitute for puff pastry?
If puff pastry isn’t available, phyllo dough is an option, though the texture will be a bit different. Otherwise, croissant dough can provide a similarly flaky result.
How do I prevent the cream cheese from leaking out?
I make sure to pinch the pastry edges firmly and avoid overfilling with cream cheese. A small dollop is enough to keep the bites intact while baking.
Can I make these gluten-free?
Yes, using gluten-free puff pastry works well. Just make sure all other ingredients you use are gluten-free certified.
Conclusion
I find these Raspberry Cream Cheese Bites a perfect blend of ease and elegance. They’re quick to prepare, deliciously flavorful, and visually appealing—great for sharing at gatherings or treating myself to a little indulgence. I always keep the ingredients on hand for when a quick sweet snack is needed, and I hope this recipe brings you as much enjoyment as it does me.
📖 Recipe:
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Deliciously Sweet Raspberry Cream Cheese Bites
- Total Time: 33 minutes
- Yield: 24 bites
- Diet: Vegetarian
Description
Bite-sized treats combining tangy cream cheese with fresh raspberries wrapped in flaky puff pastry, perfect as a sweet snack or elegant appetizer.
Ingredients
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
24 fresh raspberries
1 package refrigerated puff pastry sheets (2 sheets), thawed
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Unfold the puff pastry sheets and cut each sheet into 12 equal squares.
- Place about 1 teaspoon of the cream cheese mixture in the center of each square.
- Top each with one fresh raspberry.
- Fold the corners of the pastry squares over the filling and pinch the edges gently to seal.
- Arrange the bites on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg and sprinkle lightly with granulated sugar if desired.
- Bake for 15-18 minutes or until the pastry is golden brown and puffed.
- Allow to cool slightly before serving.
Notes
Substitute raspberries with blueberries or blackberries for variation.
Add lemon zest to cream cheese mixture for a citrus twist.
Drizzle melted chocolate over cooled bites for an indulgent touch.
Use vegan cream cheese and egg substitute for a dairy-free option.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 350°F oven for 5-7 minutes to restore flakiness; avoid microwaving.
Use gluten-free puff pastry to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: Approximately 70 kcal
- Sugar: 3g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
