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Delicious Raspberry Cream Cheese Bites Recipe
Ben Carraoli

Delicious Raspberry Cream Cheese Bites Recipe

I still remember the first time I made these raspberry cream cheese bites—they disappeared faster than I could plate them. I wanted something sweet but not heavy, and this recipe hit that perfect balance. The creamy filling, the bright pop of raspberry, and the flaky base make every bite feel special.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Cream cheese – 8 oz softened (softened cream cheese blends smoothly and gives the filling its rich, creamy texture without lumps)
  • Granulated sugar – ¼ cup adds just enough sweetness without overpowering the natural tang of the cream cheese
  • Vanilla extract – 1 teaspoon enhances the overall flavor and makes the filling taste richer and more dessert-like
  • Raspberry preserves or jam – ½ cup preserves work better than jelly because they provide a stronger fruit flavor and better texture; seedless is best for a smooth bite
  • Refrigerated crescent roll dough – 1 can 8 oz (creates a flaky, buttery base that bakes evenly and holds the filling perfectly)
  • Fresh raspberries – optional for topping (adds freshness, color, and a beautiful presentation when serving)
  • Powdered sugar – optional for dusting (gives a light sweetness and a bakery-style finishing touch)

Method
 

  1. Start by placing the softened cream cheese in a mixing bowl. Add the granulated sugar and vanilla extract, then mix until smooth and creamy. I always make sure there are no lumps so the filling bakes evenly and looks professional.
  2. Unroll the crescent dough and separate it carefully. Place the pieces on a lined baking sheet, gently pressing them slightly flat. This helps create enough space to hold the filling without overflowing.
  3. Spoon a small amount of cream cheese mixture onto each piece of dough. Add a teaspoon of raspberry preserves on top, gently swirling it into the cream cheese. This creates that beautiful marbled look after baking.
  4. Place the baking sheet into a preheated oven at 375°F (190°C). Bake until the edges are golden and the centers are set. I usually watch closely during the last few minutes to avoid over-browning.
  5. Remove the bites from the oven and let them cool slightly. Once cooled, I like to dust them with powdered sugar or top with fresh raspberries for an elegant finish before serving.

Notes

  • I always use fully softened cream cheese because it mixes smoother and bakes better.
  • I avoid overfilling the dough so the bites keep their shape.
  • I let them cool for a few minutes before serving, which helps the filling set nicely.
  • I use high-quality raspberry preserves for a stronger, more natural fruit flavor.