Introduction

These mini cheesecakes are a delightful, bite-sized treat perfect for any occasion. Topped with a fresh strawberry compote, they combine creamy richness with fruity brightness in every spoonful.

Mini Cheesecake with Strawberry Compote Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Make the strawberry compote by combining strawberries, ½ cup sugar, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, then reduce to low and simmer for 20 minutes, stirring occasionally. Watch closely to prevent burning. Remove from heat and let cool.
Step 2: Preheat your oven to 325°F (163°C) and line a mini cupcake pan with liners.
Step 3: Prepare the crust by whisking graham cracker crumbs, 1 tablespoon sugar, and ¼ teaspoon salt in a bowl. Stir in melted butter until the mixture is evenly combined.
Step 4: Spoon about 1 teaspoon of the graham cracker mixture into each cupcake liner and press lightly to form a crust layer.
Step 5: Using a mixer with paddle attachment, beat the cream cheese on medium speed for 1 minute until smooth and creamy.
Step 6: Add ½ cup sugar gradually, mixing on low speed, then increase to medium and beat another minute.
Step 7: Mix in vanilla extract and ⅛ teaspoon salt until well combined.
Step 8: Add eggs one at a time, beating thoroughly after each addition and scraping down the bowl sides to ensure even mixing.
Step 9: Stir in the sour cream until the batter is smooth and fully combined.
Step 10: Use a 1-ounce scoop or spoon to evenly distribute the cheesecake batter over the crusts in the liners.
Step 11: Bake for 12 to 15 minutes until the cheesecakes are set around the edges but still slightly jiggly in the center.
Step 12: Let the mini cheesecakes cool on a wire rack for about an hour, then refrigerate until fully chilled before serving. Top with the strawberry compote just before enjoying.

Tips & Variations

For an extra burst of flavor, add a teaspoon of finely grated lemon zest to the crust mixture.
Use fresh or frozen strawberries for the compote, adjusting the simmer time if using frozen fruit.
Try topping the cheesecakes with other fruit compotes like blueberry or raspberry for variety.
If you don’t have mini cupcake liners, silicone molds work well and make removal easier.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Keep the strawberry compote separate until ready to serve to maintain freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare them a day in advance. Keep them refrigerated and add the strawberry compote just before serving to keep everything fresh.

Can I freeze mini cheesecakes?

Yes, you can freeze them without the compote. Wrap them individually in plastic wrap and place in an airtight container. Thaw overnight in the refrigerator before serving and add fresh compote after thawing.

Mini Cheesecake with Strawberry Compote Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This Mini Cheesecake recipe features a buttery graham cracker crust topped with a creamy and smooth cheesecake batter, paired perfectly with a homemade strawberry compote. These individual-sized treats are baked to perfection and chilled for a delightful dessert that’s easy to serve and enjoy.

Author: zara
Prep Time: 20 minutes
Cook Time: 20 minutes (strawberry compote) + 15 minutes (baking cheesecake)
Total Time: 1 hour 55 minutes (including cooling and chilling)
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Compote

1 pt strawberries (hulled and diced)
½ cup granulated sugar
1 tsp fresh lemon juice

Crust

6 oz graham cracker crumbs
1 tbsp sugar
¼ tsp kosher salt
8 tbsp unsalted butter (melted)

Cheesecake Batter

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

Make the Strawberry Compote: In a medium sauce pot, stir together the hulled and diced strawberries, granulated sugar, and fresh lemon juice. Bring the mixture to a simmer over medium heat, then reduce to a low simmer and cook for 20 minutes, stirring occasionally to prevent burning. Remove from heat and allow to cool completely.
Prepare the Crust: Preheat the oven to 325°F and line a mini cupcake pan with liners. In a medium mixing bowl, whisk together the graham cracker crumbs, sugar, and kosher salt. Stir in the melted butter until the mixture is fully combined and resembles wet sand.
Form the Crust Bases: Spoon about 1 teaspoon of the graham cracker mixture into each cupcake liner, pressing gently to form an even crust layer at the bottom of each liner.
Make the Cheesecake Batter: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 minute until smooth and fluffy. Add the sugar and beat on low speed until incorporated, then increase speed to medium and mix for an additional minute.
Add Flavorings and Eggs: Mix in the vanilla extract and kosher salt until fully combined. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to ensure everything is blended evenly.
Incorporate Sour Cream: Mix in the sour cream until the batter is smooth and fully combined.
Assemble and Bake: Using a 1 oz cookie scoop, evenly distribute the cheesecake batter atop each graham cracker crust in the cupcake liners. Bake in the preheated oven for 12 to 15 minutes until the cheesecakes appear set but still have a slight jiggle in the center.
Cool and Chill: Remove the mini cheesecakes from the oven and let cool on a wire rack for 1 hour. Transfer the pan to the refrigerator and chill the cheesecakes until fully cold and set before serving, at least 2 hours.

Notes

Use room temperature cream cheese, sour cream, and eggs for a smoother cheesecake batter.
Keep an eye on the strawberry compote while simmering to avoid burning.
You can prepare the strawberry compote ahead of time and refrigerate it until ready to serve.
Ensure the cheesecakes are fully chilled to develop the best texture and flavor.
Mini cupcake liners make it easy to serve the cheesecakes individually.

Keywords: mini cheesecake, strawberry compote, graham cracker crust, creamy cheesecake, individual cheesecake dessert