Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C). Line a cupcake tin with liners. In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press about 1-2 tablespoons of the mixture into the bottom of each liner to form the crust. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined. Gently fold in the fresh raspberries and raspberry preserves, being careful not to crush the berries.
Assemble and Bake:
Spoon the cheesecake filling over the prepared crusts in the cupcake tin, filling each liner about 3/4 full. Bake in the preheated oven for 20-22 minutes, or until the centers are set and slightly jiggle when gently shaken. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Raspberry Topping:
In a small saucepan, combine 1 cup of fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries have broken down and the mixture begins to simmer. Stir in the cornstarch mixed with cold water and continue to cook for 1-2 minutes, or until the sauce has thickened. Remove from heat and let cool to room temperature.
Finish and Serve:
Once the cheesecake bites have cooled, spoon a small amount of the raspberry topping over each one. Garnish with additional fresh raspberries if desired. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.
Prep Time: 20 mins | Cook Time: 22 mins | Total Time: 42 mins | Servings: 12 Cheesecake Bites
