Savannah Smiles Raspberry Pie Bites

I had a few boxes of Savannah Smiles stashed in my freezer.  I liked using them for dessert and cheese cake bases as they have that light lemon taste that pairs well with cream cheese and berries in particular.  While they are not possible to buy any more any shortbread cookie could work, I would add some lemon zest and increase the sugar to offset for the sugar that the savannah smiles are coated in.

I made these as individual bites by using a silicone muffin pan, but it could just as easily be made in a 8 or 10″ pan and cut into bars.  I prefer knowing each one is going to be the same for serving.  You could use other berries as well.  I used raspberries as that is what I had fresh in the garden.  other options that would work well would be blackberries, mullberries, blueberries, and even cherries.

raspberry pie bites

Savannah Smiles Raspberry Pie Bites

Course: Breakfast, Dessert
Prep Time: 20 minutes
Cook Time: 26 minutes
Cooling: 1 hour

lightly lemony and tart with creamy buttery crust and topping



  • 2 Boxes Savannah Smiles Girl Scout Cookies they have been discontinued, but you can use any shortbread cookie (12 oz) and add lemon zest and 1 Tablespoon sugar
  • 1 Tbsp sugar
  • 1 Tbsp all purpose flour
  • 1/2 tsp kosher salt
  • 4 Tbsp butter melted
  • 8 oz cream cheese room temperature
  • 1/4 cup sugar
  • 1 egg
  • 3 cups raspberries fresh, or frozen (but unthawed)
  • 1 Tbsp cornstarch
  • 1 Box Savannah Smiles GS Cookies same notes as above. 6oz
  • 1 Tbsp all purpose flour
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1 tsp sugar
  • 4 Tbsp unsalted butter melted
  • 1 egg yolk


  1. Preheat Oven to 350


    In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Divide equally amonst the 24 muffin pan wells. Its about 1.5 Tablespoons (I use a size 50 cookies scoop) and press down into an even layer. Bake until fragrant and slightly darker, about 8-10 minutes.


    While the bases are cooking, prepare the filling: In a medium bowl, add cream cheese, ¼ cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add raspberries, and cornstarch and toss gently to combine.


    In a food processor, combine the third box of shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly combined.

  5. Remove crusts from oven and top it evenly with cream cheese mixture, about 1 Tablespoon (I used a size 60 scoop) and then raspberries. Sprinkle topping over raspberry layer, breaking down the larger clumps. Bake until filling is set and no longer jiggly, and topping is golden brown, about 18 to 20 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.

  6. After chilling the bites can be removed from the silicone pans but pushing them up. If you don't have a silicone pan you can use paper liners or grease the pan.

Recipe Notes

raspberry pie bites
Raspberry pastry sits on a white plate surrounded by flowers


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