Description
Creamy, perfectly portioned mini cheesecakes with a buttery cookie crust, topped with a glossy mixed berry compote elegant, crowd-pleasing, and easy to serve.
Ingredients
1 1/2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup mixed berries (strawberries, blueberries, raspberries)
2 tbsp sugar
1 tsp lemon juice
Instructions
1. Preheat oven to 325°F (165°C) and line a muffin pan with paper liners.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar.
3. Press mixture firmly into the bottom of each liner.
4. Bake crusts for 5 minutes, then let cool slightly.
5. In a mixing bowl, beat cream cheese and sugar until smooth.
6. Add eggs one at a time, mixing well.
7. Mix in vanilla extract and sour cream until creamy.
8. Divide filling evenly over crusts.
9. Bake for 18–20 minutes until centers are just set.
10. Cool completely, then refrigerate at least 2 hours.
11. In a saucepan, cook berries, sugar, and lemon juice over medium heat until thickened.
12. Cool compote and spoon over cheesecakes before serving.
Notes
Do not overbake to keep the centers creamy.
Compote can be made ahead and refrigerated up to 3 days.
These mini cheesecakes freeze well without the topping.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: mini cheesecakes, berry compote cheesecake, individual cheesecakes