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Mini Cheesecake with Strawberry Compote Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate Sour Cream: Mix in the sour cream until the batter is smooth and fully combined.
  7. 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.
  8. 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

Find it online: https://zarameals.com/mini-cheesecake-with-strawberry-compote-recipe/