What the heck is this?
Imagine a buttery, golden puff pastry shell filled with tangy-sweet cream cheese and topped with a dollop of raspberry jam that bubbles up just slightly in the oven. Yeah—these Raspberry Cream Cheese Bites are tiny, two-bite pastries that are dangerously easy to pop in your mouth one after the other. Think fancy bakery vibes with almost zero effort.
Why You’ll Love This Recipe
– Minimal ingredients, major payoff
– A perfect blend of creamy, tart, and sweet
– Works as a brunch treat, party dessert, or lazy Sunday snack
– Made with store-bought puff pastry—no stress, all finesse
– Totally customizable with your favorite jam or preserves
The Good Stuff You’ll Need
– 1 sheet puff pastry, thawed
– 4 oz cream cheese, softened
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
– 1/4 cup raspberry jam or preserves
– 1 egg (for egg wash)
– Optional: powdered sugar, for dusting
Let’s Do This
Step 1: Prep your pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out your puff pastry on a lightly floured surface and cut it into 12 small squares (a 3×4 grid works well).
Step 2: Make the creamy filling
In a small bowl, mix together the softened cream cheese, sugar, and vanilla extract until smooth and fluffy. This will be your dreamy base layer.
Step 3: Assemble the bites
Place each puff pastry square into a mini muffin tin, gently pressing the dough down to form little cups. Drop a teaspoon of the cream cheese mixture into each, followed by a small dollop (about 1/2 tsp) of raspberry jam right on top.
Step 4: Add that golden touch
Beat the egg with a splash of water and brush the edges of the puff pastry with the egg wash for extra shine and browning.
Step 5: Bake ‘em up
Pop the tray in the oven and bake for 15–18 minutes, or until the pastry is puffed and golden brown. Let them cool for at least 10 minutes—they’ll firm up and the flavors will settle beautifully.
Serving Suggestions
– Dust with powdered sugar for a pretty finish
– Serve with coffee, mimosas, or a glass of milk
– Add a fresh raspberry on top if you’re feeling extra
Switch It Up
– Use strawberry, apricot, or blueberry jam for a twist
– Add a tiny squeeze of lemon juice or zest to the cream cheese mixture for extra zing
– Top with crushed pistachios or slivered almonds for texture
Make-Ahead Tips
– Assemble the bites and keep them in the fridge for up to 1 day before baking
– Baked bites keep well for 2–3 days in the fridge—just warm them up slightly before serving
– Freeze fully baked bites and reheat in the oven at 350°F for 5–7 minutes
Questions People Actually Ask
Q: Can I use crescent dough instead of puff pastry?
A: Yep! It’ll be a bit softer and less flaky, but still delicious.
Q: What if I don’t have a mini muffin tin?
A: You can just bake them flat on a baking sheet—they’ll puff out more like open-faced tartlets but taste just as good.
Q: Can I make these ahead for a party?
A: Totally. Bake them the night before and reheat them in the oven for 5 minutes right before serving.
Raspberry Cream Cheese Bites: Mini, Flaky, and Seriously Irresistible
- Total Time: 45 minute
- Yield: 12 bites
Description
Imagine a buttery, golden puff pastry shell filled with tangy-sweet cream cheese and topped with a dollop of raspberry jam that bubbles up just slightly in the oven. Yeah—these Raspberry Cream Cheese Bites are tiny, two-bite pastries that are dangerously easy to pop in your mouth one after the other. Think fancy bakery vibes with almost zero effort.
Ingredients
– 1 sheet puff pastry, thawed
– 4 oz cream cheese, softened
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
– 1/4 cup raspberry jam or preserves
– 1 egg (for egg wash)
– Optional: powdered sugar, for dusting
Instructions
Step 1: Prep your pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out your puff pastry on a lightly floured surface and cut it into 12 small squares (a 3×4 grid works well).
Step 2: Make the creamy filling
In a small bowl, mix together the softened cream cheese, sugar, and vanilla extract until smooth and fluffy. This will be your dreamy base layer.
Step 3: Assemble the bites
Place each puff pastry square into a mini muffin tin, gently pressing the dough down to form little cups. Drop a teaspoon of the cream cheese mixture into each, followed by a small dollop (about 1/2 tsp) of raspberry jam right on top.
Step 4: Add that golden touch
Beat the egg with a splash of water and brush the edges of the puff pastry with the egg wash for extra shine and browning.
Step 5: Bake ‘em up
Pop the tray in the oven and bake for 15–18 minutes, or until the pastry is puffed and golden brown. Let them cool for at least 10 minutes—they’ll firm up and the flavors will settle beautifully.
Notes
– Dust with powdered sugar for a pretty finish
– Serve with coffee, mimosas, or a glass of milk
– Add a fresh raspberry on top if you’re feeling extra
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
Nutrition
- Calories: ~120 kcal per serving
- Fat: ~7g
- Carbohydrates: ~11g
- Protein: ~2g