Ingredients
Unsalted Butter: 1/2 cup (113g), chilled and cubed
All-Purpose Flour: 1 1/2 cups (185g) (For gluten-free: almond flour)
Sugar: 1/3 cup (65g) (Granulated or powdered)
Salt: 1/2 tsp (For dough)
Cream Cheese: 8 oz (227g), full-fat, softened
Sour Cream: 2 tbsp, for tanginess
Raspberry Preserves: 3/4 cup (140g), seeded for smooth texture
Instructions
Cube chilled butter, place in a parchment bag, and work into flour, sugar, and salt mixture until crumbly. Press dough into an 8×8-inch dish and chill for 30 minutes
Preheat oven to 350°F. Line a 24-mold mini cupcake pan with paper liners. Scoop 1 tbsp dough per mold, then press with a glass for even thickness
Beat cream cheese, add sugar and sour cream until smooth. Pipe 1 tsp filling into each shell. Top with 1/2 tsp raspberry preserves
Bake for 12-14 minutes until golden and let cool completely before handling
Notes
Chill the dough for 30+ minutes to allow gluten resting
Use room-temperature cream cheese (not melted)
Seed preserves through a sieve for silky filling
Bake on parchment-lined baking sheet for even heating
Let bites cool completely to set filling
Avoid overworking dough (max 5 minutes)
Don’t underbake shells; bake to just golden (14 minutes max)
To prevent soggy crusts, chill filled shells for 10 minutes before baking
Runny fillings can be avoided by using frozen raspberries in preserves for natural pectin
Store in airtight container refrigerated for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 135
- Sugar: 5g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.6g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 1.8g
- Cholesterol: 48mg