Raspberry Bliss Cheesecake Bites

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 12-14 crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream (chilled)
1/2 cup fresh raspberries (plus more for garnish)
For the Raspberry Sauce (Optional):
1/2 cup fresh raspberries
2 tablespoons powdered sugar
1 teaspoon lemon juice
Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated.
Press about 1 tablespoon of the crumb mixture into the bottom of mini muffin tins or silicone cupcake molds (you should be able to fill about 12-14 compartments).
Use the back of a spoon to press the crust down firmly.
Place the muffin tin in the fridge to chill while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, beat the chilled heavy whipping cream until stiff peaks form (you can use a hand mixer or stand mixer for this).
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Mash the 1/2 cup of fresh raspberries with a fork or blend them lightly in a food processor to make a purée. Gently fold the raspberry purée into the cheesecake filling, leaving some swirls of color for a marbled effect.
3. Assemble the Cheesecake Bites:
Spoon or pipe the cheesecake filling into each muffin tin on top of the graham cracker crust, filling each compartment almost to the top.
Gently smooth the top of each bite with a spoon or offset spatula.
Return the tin to the fridge and chill for at least 4 hours, or until the cheesecake bites are firm and set.
4. Make the Raspberry Sauce (Optional):
In a small saucepan, combine the 1/2 cup fresh raspberries, powdered sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
Allow the sauce to cool to room temperature, then drizzle over the chilled cheesecake bites just before serving. You can also strain it to remove the seeds if desired.
5. Serve:
Once the cheesecake bites are set, carefully pop them out of the muffin tin or silicone molds. Top each bite with a fresh raspberry and a drizzle of the raspberry sauce if using.
Serve chilled and enjoy!