If you love the combination of sweet cream cheese and tart berries, these Raspberry Cream Cheese Bites are about to become your new favorite treat. They’re like mini handheld pies filled with rich, creamy goodness and a burst of fresh raspberry sauce. I made these for a brunch once, and they were the first thing to disappear from the table – they’re that good! Plus, they’re super fun to make, and even though they might get a little messy while rolling, the end result is totally worth it.

Why You’ll Love These Bites

 

These bites have everything going for them: flaky pie crust, creamy filling, and a fresh, fruity sauce. They’re perfect for parties, snacks, or even a sweet breakfast treat. And let’s be honest, anything dusted with powdered sugar is hard to resist. The best part? They’re made with refrigerated pie crust, so you save time without sacrificing any flavor.

What You’ll Need

• A pizza cutter (for cutting the pie dough)
• Mixing bowls (one for the cream cheese filling, one for the raspberry sauce)
• Baking sheets
• A hand mixer or stand mixer

Ingredients

For The Bites

• 1 box Pillsbury refrigerated pie crust, room temperature

For The Raspberry Sauce

• 1 ¾ cups fresh raspberries
• ½ cup sugar
• 6 tablespoons water
• 3 tablespoons cornstarch

For The Cream Cheese Filling

 

• 8 ounces cream cheese, room temperature
• ½ cup sugar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Finishing Touch

• Powdered sugar (for dusting)
• Optional glaze (made with powdered sugar and a little milk or lemon juice)

Instructions

Step 1: Make the Raspberry Sauce

 

Start by making the raspberry sauce so it has time to cool. In a small saucepan, combine the raspberries, sugar, water, and cornstarch over medium heat. Stir constantly until the mixture thickens and the raspberries break down into a sauce – this should take about 5-7 minutes. Once it’s thick and smooth, remove it from the heat and set it aside to cool.

Step 2: Make the Cream Cheese Filling

 

While the raspberry sauce cools, whip up your cream cheese filling. In a medium mixing bowl, beat the room temperature cream cheese until it’s light and fluffy, about 2-3 minutes. Add the sugar, egg yolk, lemon juice, and vanilla extract, and continue to beat for another 2 minutes until everything is well combined and smooth. Set aside.

Step 3: Prepare the Pie Dough

 

Unroll the refrigerated pie dough on a lightly floured surface or cutting board. Using a pizza cutter, slice each pie dough into 16 small triangular pieces (cut it like a pizza). Keep the pieces in place on the cutting board to make it easier for filling and rolling.

Step 4: Fill and Roll

 

Spread a dollop of the cream cheese filling onto each piece of dough, then add a small spoonful of the cooled raspberry sauce on top. This part gets a little messy, but trust me, it’s worth it! Starting from the outside edge, roll each piece toward the center, like you’re rolling a mini croissant.

Once rolled, place the bites onto a prepared baking sheet (you can line it with parchment paper for easy cleanup). Repeat the process with the second sheet of pie dough.

Step 5: Bake

 

Preheat your oven to 375°F (190°C). Once all the bites are rolled, place the baking sheets in the oven and bake for 20-22 minutes, or until the bites are golden brown. Keep an eye on them – you want them to be perfectly crisp but not overdone.

Step 6: Cool and Finish

 

When the bites are done baking, remove them from the oven and let them cool for a few minutes on the baking sheets. Once they’re cool enough to handle, dust them with powdered sugar or drizzle a simple glaze over the top for a little extra sweetness.

Tips for Success

• Don’t overfill the dough: It’s tempting to load them up with filling, but if you overstuff them, the filling will ooze out too much during baking.
• Let the raspberry sauce cool: Make sure the raspberry sauce has cooled down before you add it to the dough. If it’s too hot, it’ll make the dough harder to work with.
• Work with chilled dough: Keep the pie dough cool while working with it so it’s easier to handle and doesn’t become too sticky.

Variations

• Different Fruits: Swap out the raspberries for other berries like strawberries or blueberries for a fun twist.
• Chocolate Lovers: Add a small piece of chocolate along with the cream cheese and raspberry sauce for a rich, decadent version.
• Lemon Zest: Add a bit of lemon zest to the cream cheese filling for an extra zesty flavor.

Serving Suggestions

These Raspberry Cream Cheese Bites are perfect for brunch, dessert, or even as a little snack with a cup of coffee or tea. They’re great for parties because they’re easy to grab and eat, and they look impressive with that dusting of powdered sugar or drizzle of glaze.

FAQs

 

1. Can I use frozen raspberries?
Yes! You can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain them before making the sauce.

 

2. How should I store these bites?
Store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, pop them in the fridge for up to 4 days, and reheat them in the oven to bring back some of the crispness.

 

3. Can I make them ahead of time?
Yes! You can prepare the bites a day ahead and bake them when you’re ready. Store them unbaked in the fridge, covered, and bake when needed.

 

4. Can I freeze them?
Absolutely! You can freeze the bites after baking. Just let them cool completely, then store in an airtight container. To serve, let them thaw at room temperature or warm them up in the oven.

Final Thoughts

 

These Raspberry Cream Cheese Bites are a sweet little treat that combines creamy, fruity, and flaky textures in the best way possible. They’re easy to make, versatile, and so delicious that they might just become your new go-to dessert!