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Delicious Raspberry Cream Cheese Bites Recipe
Ash Tyrrell

Delicious Raspberry Cream Cheese Bites Recipe

I recently made these Raspberry Cream Cheese Bites, and I couldn’t stop myself from sneaking a few before they even cooled! There’s something so satisfying about the creamy, tangy filling paired with a sweet, tender pastry.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Cream cheese – 8 oz softened for smooth, creamy filling
  • This gives the bites their rich and velvety texture; don’t skip softening.
  • Powdered sugar – 1/2 cup for sweetness
  • I find powdered sugar blends better than granulated leaving a silky filling.
  • Vanilla extract – 1 tsp for flavor
  • Adds depth to the cream cheese without overpowering the raspberries.
  • Fresh raspberries – 1 cup washed and patted dry
  • Fresh is best for that juicy burst; frozen raspberries can make the filling watery.
  • Crescent roll dough – 1 can 8 oz
  • This makes the bites flaky and golden without much fuss.
  • Optional: Lemon zest – 1 tsp to brighten the flavor
  • I love adding zest for a hint of freshness that complements the raspberry perfectly.

Method
 

  1. I start by mixing the softened cream cheese, powdered sugar, and vanilla in a bowl. I beat until smooth and creamy, making sure there are no lumps left.
  2. Next, I unroll the crescent dough and separate it into triangles. I gently press seams together so they don’t split while baking.
  3. I spoon a small dollop of cream cheese mixture onto the wide end of each triangle. Then I top it with a fresh raspberry, being careful not to overload it.
  4. I carefully roll each triangle from the wide end to the tip, forming a little crescent pocket around the raspberry. I tuck the tip underneath so it stays sealed.
  5. I place the bites on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–15 minutes. I keep an eye on them until golden brown and puffed.
  6. Once baked, I transfer them to a cooling rack for a few minutes. They’re best served slightly warm, so the cream cheese filling is soft and melty.

Notes

  • I always soften the cream cheese first; it makes mixing effortless.
  • Don’t overfill the bites; otherwise, the filling can leak out while baking.
  • I like to lightly brush the tops with a bit of melted butter for extra golden color.
  • For a pretty presentation, I dust them with powdered sugar right before serving.