Step 1: Prepare the Puff Pastry
Preheat your oven to 375°F (190°C).
Roll out the thawed puff pastry on a lightly floured surface and sprinkle it evenly with granulated sugar.
Cut the pastry into small squares large enough to fit into the cups of a mini or standard muffin tin.
Press the pastry squares into the greased muffin cups, creating a small shell.
Step 2: Make the Cream Cheese Filling
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spoon about 1 tablespoon of the filling into each pastry shell, depending on your muffin tin size.
Step 3: Add the Raspberries
Gently place 1–2 raspberries on top of the cream cheese filling in each pastry shell.
If desired, warm the raspberry jam slightly and drizzle a small amount over the raspberries for added sweetness.
Step 4: Bake
Bake in the preheated oven for 12–15 minutes, or until the puff pastry is golden brown and the filling is slightly set.
Remove from the oven and let cool in the tin for 5 minutes before transferring to a cooling rack.
Step 5: Serve
Once cooled, dust the Raspberry Cream Cheese Bites with powdered sugar for a pretty finish.
