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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Cool the Compote: Remove the pot from heat and allow the compote to cool completely while you prepare the crust and batter.
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a mini cupcake pan with liners.
- 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.
- Form the Crust: Place about 1 teaspoon of the crust mixture into each cupcake liner, pressing lightly to form a small, even base.
- 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.
- Add Sugar: Gradually mix in the sugar on low speed, then increase to medium speed and beat for another minute until well combined.
- Add Flavorings: Mix in the vanilla extract and kosher salt until fully incorporated.
- 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.
- Mix in Sour Cream: Blend in the sour cream until the batter is smooth and fully combined.
- 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.
- Cool the Cheesecakes: Remove from the oven and allow the mini cheesecakes to cool on a wire rack for about 1 hour.
- Chill: Transfer the cooled cheesecakes to the refrigerator and chill until fully set, at least 2 hours or overnight.
- 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
