Name: Raspberry Cream Cheese Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 package (8 oz) cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup raspberry jam (seedless preferred); 1 sheet refrigerated puff pastry; 1 egg, beaten; Fresh raspberries (for topping); Zest of lemon (optional); Powdered sugar (optional); Slivered almonds or crushed pistachios (optional); Melted white chocolate (optional); A pinch of cinnamon (optional)

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Last updated on February 11, 2026

##Introduction
Do you ever catch yourself craving something sweet and flaky at 3 p.m., picturing warm pastry and jam melting with creamy filling? I remember burning a single bite (of course I tested it immediately) and laughing at myself—baking mishaps become the best stories. If you’re new to working with puff pastry, I get it: it can feel intimidating the first time, but this Raspberry Cream Cheese Bites recipe is forgiving and quick, and I’ll walk you through it so it feels stress-free and cozy from start to finish. For another simple cream cheese twist I love for small gatherings, I sometimes pair these with my favorite savory-sweet spread from cream cheese with hot honey and spices.

##A Quick Look at This Raspberry Cream Cheese Bites Recipe
These Raspberry Cream Cheese Bites are built around two main ingredients: cream cheese and puff pastry, with raspberry jam and fresh raspberries for brightness. They’re a comforting, convenient treat that comes together in under 30 minutes of hands-on time—great for busy mornings or last-minute guests. This recipe is beginner-friendly because it uses store-bought puff pastry and a simple cream cheese filling, so you won’t need advanced baking skills. Keep scrolling to see my step-by-step tips and little tricks that make these bites look bakery-made without the fuss.

##Ingredients You’ll Need for Raspberry Cream Cheese Bites

Essentials

1 package (8 oz) cream cheese, softened — room temperature makes mixing smooth and lump-free.
1/4 cup granulated sugar — balances the tang of the cream cheese.
1 teaspoon vanilla extract — warms up the flavor.
1/4 cup raspberry jam — use seedless if you prefer a smoother bite.
1 sheet refrigerated puff pastry — thaw according to package instructions so it’s easy to handle but still cold.
1 egg, beaten — for an egg wash to give the pastry a glossy, golden finish.
Fresh raspberries (for topping) — adding them after baking keeps them bright and fresh.

Optional add-ons

Zest of lemon (1/2 teaspoon) — for a subtle citrus lift in the cream cheese.
Powdered sugar, for dusting — a light sprinkle makes them extra pretty.
Slivered almonds or crushed pistachios — for a little crunch on top.
A tiny drizzle of melted white chocolate — for a dessert-worthy touch.
A pinch of cinnamon in the cream cheese — for warmth in cooler months.

Substitutions and shortcuts

Cream cheese: You can use Neufchâtel for a slightly lighter bite or mascarpone for extra richness.
Puff pastry: If you can’t find sheets, one box of frozen puff pastry (usually two sheets) will work—just thaw one sheet and roll it gently.
Raspberry jam: Swap with apricot or strawberry if needed; flavor changes but technique stays the same.
Egg wash: If you prefer not to use eggs, brush with milk or a milk + honey mix for slight shine.
Fresh raspberries: Use thawed frozen raspberries if fresh aren’t available, but drain excess juice to avoid soggy pastry.
If you’re looking for more ideas that use simple cream cheese fillings, I sometimes get inspired by the textures and glazes in recipes like these easy carrot cake scones with cream cheese glaze to tweak my presentation or toppings.

##How to Make Raspberry Cream Cheese Bites Step-by-Step
I’ll walk you through every part of this recipe with beginner-friendly detail. Read all the steps first, then gather your ingredients and let’s get cozy in the kitchen.

Step 1 — Prep the oven and the baking sheet

Preheat your oven to 375°F (190°C). While the oven warms, line a baking sheet with parchment paper. This keeps the bites from sticking and makes cleanup easy. If you’re using a dark pan, you might reduce the temperature by 10°F to prevent over-browning, but 375°F works well for most ovens.

Step 2 — Thaw and roll the puff pastry

Take the puff pastry out of the fridge and unwrap it. If it’s frozen, follow the package directions to thaw; it usually takes about 30–40 minutes on the counter, or longer in the fridge. Lightly flour a clean surface and your rolling pin. Unfold the pastry sheet and gently roll it to even out the creases and make it slightly larger—this helps to get a uniform thickness and prevents overworking the dough. Try not to press too hard; keep it light-touch.

Step 3 — Cut the pastry into squares

On your floured surface, cut the sheet into 9 equal squares. I find a sharp knife or pizza cutter works best. If the sheet is rectangular, trim edges to make a neat square, then slice into thirds both ways to make 9 even pieces. Transfer the squares to the prepared baking sheet, spacing them about an inch apart to allow puffing.

Step 4 — Make the cream cheese filling

In a medium mixing bowl, add the softened cream cheese, granulated sugar, and vanilla extract. Using a hand mixer or a sturdy spoon, beat until the mixture is smooth and lump-free. Taste and adjust: if you like it a touch sweeter, add a teaspoon more sugar; if you want a citrus brightness, stir in a small pinch of lemon zest. The filling should be spreadable but not runny.

Step 5 — Assemble the bites

Spoon about 1 to 1 1/2 tablespoons of the cream cheese mixture into the center of each pastry square. Smooth it gently, leaving a border so the cream cheese doesn’t spill out when baking. Add a small dollop (about 1/2 teaspoon) of raspberry jam on top of the cream cheese. Don’t overfill—less is more for neatness and best puff.

Step 6 — Fold edges to create a pocket

To create the classic look, gently fold the corners or edges toward the center, leaving a little circle of cream cheese and jam exposed. You can overlap the edges slightly; this helps contain the filling and gives structure as the pastry rises. Press lightly so the folded edges seal, but don’t press the center—give the middle room to puff.

Step 7 — Egg wash and baking

Give the beaten egg a quick stir. With a pastry brush, lightly brush the folded edges and outer pastry surface. This egg wash makes the pastry beautifully golden. Place the baking sheet on the middle rack of the preheated oven and bake for 18–20 minutes, or until the pastry is fully puffed and a deep golden brown. Ovens vary, so start checking at 15 minutes if yours runs hot.

Step 8 — Cool and top with raspberries

Remove from the oven and let the bites cool on the sheet for 5–10 minutes to set. Transfer to a cooling rack if you like. Once they’re warm rather than hot, top each bite with one or two fresh raspberries—they will stay bright and firm when added after baking. If you want, finish with a light dusting of powdered sugar or a small sprinkle of chopped nuts.

Step 9 — Serving and storing

Serve these Raspberry Cream Cheese Bites warm or at room temperature. They’re best eaten the day they’re made but can be stored in an airtight container in the refrigerator for up to 2 days—reheat in a 325°F (165°C) oven for 5–7 minutes to bring back some crispness. If you need to freeze them, place baked bites on a tray to freeze solid, then transfer to a freezer-safe bag for up to a month; reheat from frozen at 350°F (175°C) until warmed through.

##Common Mistakes to Avoid
Even simple recipes have a few traps for beginners. A little attention to these points will make your Raspberry Cream Cheese Bites turn out beautifully every time.

Mistake 1: Using pastry that’s too warm

Puff pastry needs to be cold to puff well. If it’s too warm, the butter layers melt and you’ll get a dense, greasy result instead of flaky layers. Keep the pastry in the fridge until you’re ready to unfold and work quickly on a cool surface. If it becomes soft, pop it briefly into the freezer (5–10 minutes) to firm up.

Mistake 2: Overfilling the squares

It’s tempting to pile on the cream cheese and jam, but too much filling will spill out during baking and make a mess. Use modest dollops: think small center pools rather than mounds. That way you keep the pastry structure and get that lovely contrast of flaky shell and creamy heart.

Mistake 3: Skipping the egg wash

You might be tempted to skip the egg wash to save a step, but that shiny, golden finish comes from it. If you avoid eggs, brush with milk or a milk + maple syrup mix to give some color—but skipping any wash will leave the pastry pale and less inviting.

##Serving Suggestions for Raspberry Cream Cheese Bites
These bites are wonderfully versatile—use them for breakfast, dessert, or a cozy snack. Here are a few serving ideas to make them feel special.

Breakfast or brunch plate

Serve a few bites alongside soft scrambled eggs, avocado slices, and a small bowl of yogurt. The sweet-tart raspberry and creamy center balance savory brunch flavors, and the pastry adds a delightful crunch.

Tea-time or coffee pairing

Pair with a cup of hot tea or a mug of coffee for an afternoon pick-me-up. The light sweetness of the bites complements black tea and lighter roasts, and they make a lovely companion to a small cheese board.

Party platter or potluck

Arrange them on a platter with mixed berries and small bowls of extra jam or honey. They’re easy to pick up and pass around, and they look charming when garnished with a few mint leaves or crushed nuts.

Conclusion

I promise these Raspberry Cream Cheese Bites are easier than they look—simple ingredients and a handful of easy techniques create something that feels a little fancy but is truly beginner-approved. They’re highly customizable: swap jams, add zest, or top with nuts for different textures and flavors. Cozy, quick, and forgiving, this little recipe is one I reach for when I want something warm and comforting with minimal fuss. If you’d like to see another take or compare notes, I found a helpful recipe version over at Raspberry Cream Cheese Bites – Great Grub, Delicious Treats that inspired a few presentation ideas—try them and then make the recipe your own.

##FAQs About Raspberry Cream Cheese Bites

Can I make Raspberry Cream Cheese Bites ahead of time?

Yes—you can assemble the bites and refrigerate them on the baking sheet for up to 24 hours before baking. Keep them covered with plastic wrap. When ready, brush with egg wash and bake as directed. This is a great way to prep for a morning brunch.

How do I store leftover Raspberry Cream Cheese Bites?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F (165°C) oven for 5–7 minutes to regain some crispness. If you prefer soft pastry, a quick microwave warm-up for 10–15 seconds works too, but it won’t be as flaky.

Can I make mini Raspberry Cream Cheese Bites or larger ones?

Absolutely. The recipe is flexible—cut the puff pastry into more squares for bite-size pieces or fewer, larger squares for a more substantial treat. Adjust filling amounts so you don’t overfill; smaller bites need only a teaspoon or less of filling.

Are Raspberry Cream Cheese Bites freezer-friendly?

Yes. Bake them first, then cool completely. Freeze on a tray until solid, then transfer to a freezer-safe bag for up to a month. Reheat in a 350°F (175°C) oven from frozen until warmed through—usually 8–12 minutes depending on size.

Can I use fresh raspberries inside instead of jam for Raspberry Cream Cheese Bites?

You can, but fresh raspberries release more moisture and may make the pastry soggy during baking. If you want to use fresh fruit inside, toss them with a teaspoon of sugar and a dusting of cornstarch to reduce juices, or use a thicker jam or preserve to keep the center nicely contained.

Raspberry Cream Cheese Bites