Raspberry Cream Cheese Bites

Why You’ll Love This Recipe

I love how quick and impressive these bites are. They have the perfect balance of flaky pastry, creamy tang from the filling, and a fruity burst of raspberry. They’re effortless to assemble and bake in just minutes—ideal for brunches, dessert platters, or even as a light teatime snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package (8 oz) cream cheese, softened

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ cup raspberry jam

• 1 sheet refrigerated puff pastry

• 1 egg, beaten (for egg wash)

• Fresh raspberries (for topping)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I roll out the puff pastry on a floured surface and cut it into 9 even squares.

3. In a bowl, I beat cream cheese, sugar, and vanilla until smooth and creamy.

4. I place a heaping spoonful of cream cheese mixture in the center of each pastry square.

5. I top each mound of cream cheese with a small dollop of raspberry jam.

6. I gently fold the pastry edges inward to create pockets, leaving the centers exposed.

7. I brush the edges with the beaten egg for a golden-brown finish.

8. I bake the bites for 18–20 minutes, or until puffed and golden.

9. Once slightly cooled, I top each bite with a fresh raspberry for a bright, juicy garnish.

Servings and Timing

• Servings: 9

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories: ~170 kcal per bite

Variations

• I swap raspberry jam for strawberry, blueberry, or apricot for a twist.

• I add a pinch of lemon zest to the cream cheese for added brightness.

• I sprinkle powdered sugar or a drizzle of glaze over the cooled bites for extra sweetness.

• I use mini tart pans for a more refined presentation.

• I fold pastries completely shut to enclose the filling for more portability.

Storage/Reheating

I store any leftover bites in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 300°F for 5–8 minutes to crisp the pastry. I avoid microwaving to preserve the flaky texture.

FAQs

Can I make these ahead of time?

Yes—I prepare and assemble them a few hours ahead, keep them chilled, then bake fresh when needed.

Can I freeze them?

Yes, unbaked bites can be frozen on a tray, then transferred to a bag and baked from frozen (adding 3–5 minutes).

Can I use frozen puff pastry?

Absolutely—I just let it thaw in the fridge overnight or at room temperature for 30 minutes before using.

Do I need to use fresh raspberries?

No, but they add a fresh pop. I sometimes skip them or replace with a raspberry glaze if I’m out.

What keeps the filling from leaking?

I make sure not to overfill and gently pinch or fold edges to help hold the filling in place while baking.

Conclusion

These Raspberry Cream Cheese Bites are my go-to when I want something fast, elegant, and delicious. With their crispy layers, creamy centers, and fruity topping, they feel both special and simple—perfect for entertaining or treating myself to a sweet moment.

Raspberry Cream Cheese Bites

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• Author: Mia
• Total Time: 30 minutes
• Yield: 9 bites

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Description

Flaky puff pastry filled with creamy vanilla-sweetened cream cheese and dollops of raspberry jam—perfect for easy brunch treats or elegant dessert bites.

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Ingredients

1 sheet refrigerated puff pastry

1 package (8 oz) cream cheese, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

¼ cup raspberry jam

1 egg, beaten (for egg wash)

Fresh raspberries (for topping)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out puff pastry on a lightly floured surface; cut into 9 squares.

Beat cream cheese, sugar, and vanilla until smooth.

Spoon cream cheese mixture into the center of each pastry square.

Top each with a small dollop of raspberry jam.

Fold pastry edges inward to create pockets, leaving centers open.

Brush edges with beaten egg.

Bake for 18–20 minutes or until golden and puffed.

Cool slightly; top each with a fresh raspberry before serving.

 

Notes

Don’t overfill to avoid leakage.

You can add lemon zest to the cream cheese for added brightness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert, Brunch
• Method: Baking
• Cuisine: American