Mini Cheesecake Recipe
Creamy cheesecake on a graham crust served with a mixed berry compote.
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Ingredients
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For the Crust
For the Cheesecake Filling
For the Mixed Berry Compote
Method
For the Crust
- 1
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs and sugar. Pour melted butter into the mixture and stir until well combined and crumbly.
- 2
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for about 8-10 minutes or until lightly golden. Remove from the oven and let it cool.
For the Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, mixing until fully incorporated.
- 4
Add Remaining Ingredients
Add sour cream, vanilla extract, and eggs to the cream cheese mixture. Mix until just combined and smooth. Be careful not to overmix.
- 5
Fill the Crust
Pour the cheesecake filling over the cooled crust in the muffin tin, filling each cup about 3/4 full.
- 6
Bake the Cheesecakes
Bake in the preheated oven at 325°F (160°C) for about 20-25 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and let the cheesecakes cool in the oven for an hour.
- 7
Chill
After cooling, refrigerate the cheesecakes for at least 4 hours or overnight to set completely.
For the Mixed Berry Compote
- 8
Prepare the Compote
In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens, about 10-15 minutes.
- 9
Cool the Compote
Remove from heat and let the compote cool to room temperature, then refrigerate until ready to serve.
Serving
- 10
Serve
Once the cheesecakes have chilled, carefully remove them from the muffin tin. Top each mini cheesecake with the mixed berry compote just before serving.
