Mini Cheesecake with Fresh Strawberry Compote Recipe

Introduction

These Mini Cheesecakes are the perfect bite-sized dessert, combining a creamy filling with a crunchy graham cracker crust. Topped with a fresh strawberry compote, they offer a sweet and tangy flavor that’s sure to delight any crowd.

Ingredients

• 1 pt strawberries (hulled and diced)
• ½ cup granulated sugar
• 1 tsp fresh lemon juice
• 6 oz graham cracker crumbs
• 1 tbsp sugar
• ¼ tsp kosher salt
• 8 tbsp unsalted butter (melted)
• 16 oz cream cheese (room temperature)
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• ⅛ tsp kosher salt
• ⅔ cup sour cream (room temperature)
• 2 eggs (room temperature)

Instructions

1. Step 1: Make the Strawberry Compote by stirring strawberries, ½ cup sugar, and lemon juice together in a medium saucepan. Bring to a simmer, then continue on low heat for 20 minutes, stirring occasionally. Watch carefully to avoid burning. Remove from heat and let cool.
2. Step 2: Preheat the oven to 325°F and line a mini cupcake pan with liners.
3. Step 3: For the crust, whisk graham cracker crumbs, 1 tbsp sugar, and ¼ tsp salt in a medium bowl. Stir in melted butter until fully combined. Add about 1 teaspoon of the mixture to each liner and press lightly to form a crust.
4. Step 4: Prepare the cheesecake batter by blending cream cheese with a mixer on medium speed for 1 minute until smooth. Add ½ cup sugar on low speed, then beat again on medium for 1 minute.
5. Step 5: Mix in vanilla extract and ⅛ tsp salt until combined. Add eggs one at a time, mixing thoroughly and scraping down the sides between each addition.
6. Step 6: Blend in sour cream until fully combined.
7. Step 7: Scoop cheesecake batter on top of each crust (about 1 ounce per mini cheesecake). Bake for 12 to 15 minutes until the cheesecakes are set.
8. Step 8: Let mini cheesecakes cool on a rack for one hour, then transfer to the fridge to chill completely.
9. Step 9: Just before serving, top each mini cheesecake with the cooled strawberry compote.

Tips & Variations

• Use fresh, ripe strawberries for the compote to maximize flavor and sweetness.
• You can substitute the graham cracker crust with crushed digestive biscuits or Oreos for a different twist.
• Allow all dairy ingredients to come to room temperature to ensure a smooth batter without lumps.
• Try swapping the strawberry compote for blueberry or raspberry preserves for variety.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Keep the strawberry compote separate until ready to serve to prevent the crust from getting soggy. Reheat is not recommended; enjoy them chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare both the cheesecakes and the strawberry compote a day in advance. Store them separately and assemble with the compote just before serving for the freshest taste.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche, which will provide a similar tangy richness to the cheesecake batter.

Mini Cheesecake with Fresh Strawberry Compote Recipe

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★★★★★

4.7 from 135 reviews

• Author: lilan
• Total Time: 3 hours 55 minutes
• Yield: 24 mini cheesecakes 1x

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Description

Delight in these bite-sized Mini Cheesecakes topped with a sweet homemade strawberry compote. Each mini cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling, and a fresh strawberry topping that adds a perfect balance of tartness and sweetness. Perfect for parties, special occasions, or whenever you’re craving a classic dessert in a convenient, individual portion.

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Ingredients

Scale 1x2x3x

Strawberry Compote

• 1 pint strawberries, hulled and diced
• ½ cup granulated sugar
• 1 teaspoon fresh lemon juice

Crust

• 6 ounces graham cracker crumbs
• 1 tablespoon sugar
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted

Cheesecake Batter

• 16 ounces cream cheese, room temperature
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt
• ⅔ cup sour cream, room temperature
• 2 eggs, room temperature

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Instructions

1. Make the Strawberry Compote: Combine the diced strawberries, sugar, and fresh lemon juice in a medium saucepan. Bring the mixture to a simmer over medium heat.
2. Simmer the Compote: Reduce the heat to low and let it simmer gently for 20 minutes, stirring occasionally to prevent sticking or burning. Keep a close eye on it.
3. Cool the Compote: Remove the pot from heat and allow the compote to cool completely while you prepare the crust and batter.
4. Prepare the Crust: Preheat your oven to 325°F (163°C) and line a mini cupcake pan with liners.
5. Mix Crust Ingredients: In a medium bowl, whisk together graham cracker crumbs, sugar, and kosher salt. Stir in the melted butter until the mixture is evenly combined.
6. Form the Crust: Place about 1 teaspoon of the crust mixture into each cupcake liner, pressing lightly to form a small, even base.
7. Prepare the Cheesecake Batter: Using a hand or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 1 minute until smooth.
8. Add Sugar: Gradually mix in the sugar on low speed, then increase to medium speed and beat for another minute until well combined.
9. Add Flavorings: Mix in the vanilla extract and kosher salt until fully incorporated.
10. Add Eggs: Add eggs one at a time, blending thoroughly after each addition and scraping down the sides of the bowl to ensure even mixing.
11. Mix in Sour Cream: Blend in the sour cream until the batter is smooth and fully combined.
12. Assemble and Bake: Using a 1-ounce cookie scoop or spoon, distribute the cheesecake batter evenly over the crusts in the cupcake liners. Bake for 12-15 minutes until the centers look set but slightly jiggly.
13. Cool the Cheesecakes: Remove from the oven and allow the mini cheesecakes to cool on a wire rack for about 1 hour.
14. Chill: Transfer the cooled cheesecakes to the refrigerator and chill until fully set, at least 2 hours or overnight.
15. Serve: Top each mini cheesecake with a spoonful of the cooled strawberry compote just before serving for a fresh, fruity finish.

Notes

• Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth batter and to avoid lumps.
• The strawberry compote can be made a day ahead and stored in the refrigerator for enhanced flavor.
• To avoid cracking, do not overbake the mini cheesecakes; they should still have a slight jiggle when removed from the oven.
• Mini cupcake liners help contain the batter and make serving easy, but silicone molds can also be used.
• If fresh strawberries are not available, frozen strawberries can be used for the compote, just thaw and drain some juice before cooking.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecake, strawberry compote, graham cracker crust, individual cheesecakes, creamy dessert, easy cheesecake, party dessert, baked cheesecake