Go Back
Welcome to the delightful world of desserts, where flavors intertwine and creativity knows no bounds. Today, we are excited to present a recipe that brilliantly encapsulates the essence of indulgence: Buzzy Raspberry Cheesecake Bombs. These bite-sized treats are a harmonious blend of the tartness of fresh raspberries and the creamy richness of traditional cheesecake, making them an irresistible option for any dessert lover. Whether you're hosting a casual gathering, celebrating a special occasion, or simply treating yourself, these cheesecake bombs are sure to impress.

Frozen Yogurt Raspberry Cheesecake Bombs

Discover the sweet delight of Buzzy Raspberry Cheesecake Bombs, a fun twist on classic cheesecake. These bite-sized treats combine the tartness of ripe raspberries with creamy cheesecake, all nestled in a crunchy graham cracker crust. Perfect for any occasion, these desserts are easy to prepare and sure to impress. Follow our step-by-step instructions to create your own batch at home and enjoy a delicious dessert that’s perfect for sharing or savoring solo.
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 1/2 cups frozen raspberries, slightly thawed

1 cup plain or Greek yogurt

1 tablespoon freshly squeezed lemon juice

Optional: fresh raspberries and mint leaves for garnish

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir thoroughly until the mixture has a consistency similar to wet sand. Using about 1 tablespoon of the mixture per mold, press it firmly into the bottom of each cavity of a silicone mold or mini muffin tin. Once all crusts are formed, place the mold in the freezer to set while you make the cheesecake filling.

    Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, granulated sugar, and pure vanilla extract. Continue mixing until the mixture is smooth and creamy with no lumps. Add the plain or Greek yogurt along with the lemon juice, mixing until well combined. Gently fold in the slightly thawed raspberries, ensuring they are evenly distributed throughout the filling.

      Fill the Molds: Remove the crusts from the freezer. Carefully spoon the cheesecake filling over the chilled crusts, filling each cavity to the top. After filling, gently tap the mold on the counter to release any trapped air bubbles, which will help to create a smoother finish.

        Freeze the Bombs: Cover the filled molds with plastic wrap or a lid to prevent freezer burn. Place them in the freezer and allow them to freeze for a minimum of 4 hours, or until they are completely solid.

          Release the Cheesecake Bombs: Once the bombs are frozen, carefully remove them from the molds. If you encounter difficulty, run warm water over the outside of the molds for a few seconds to loosen them up for easier release.

            Serve: Arrange the cheesecake bombs on a decorative serving platter. For an appealing presentation, consider garnishing with fresh raspberries and sprigs of mint leaves. Enjoy these delightful cheesecake bombs right away, or store them in an airtight container in the freezer for a refreshing treat whenever you desire!

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bombs