You’ll find everything you love about a classic cheesecake in these luxurious berry mini cheesecakes that are quick to make and feature a fresh berry compote on top.
I’m convinced you can make any dessert mini and it will almost always end up being better than it’s bigger cousin.
Please observe exhibit A: these ridiculously adorable mini cheesecakes that are a few bites of pure cheesecake heaven and about 10x easier than a standard-sized cheesecake.
Also the perfect vessel for a triple berry sauce and a perfect little dollop of whipped cream. Ready to go to cheesecake heaven??
Not trying to scare you or anything but the only downside to these cheesecakes is that self-control appears to be non-existent around them.
They’re just way to easy to pop a third one of. You’ve been warned.
These Mini Cheesecakes feature…
- A buttery graham cracker crust
- Silky, rich cheesecake filling
- A triple berry compote for topping cheesecakes
Making the Mini Cheesecakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Eggs
- 2% or skim milk
- Vanilla extract
- Kosher salt
- Blueberries
- Raspberries
- Strawberries
- Lemon juice
Choosing Your Pan
I recommend using a standard 12-cup muffin tin for these cheesecakes. The size is small enough that it will only take a few minutes for the cheesecakes to bake and they yield the perfect couple-bite cheesecake serving size.
Tips for Perfect Cheesecake
- Pre-bake crust – a quick 4-6 minute bake helps ensure that the graham crust will set up perfectly.
- Beat cream cheese and sugar together – make sure these ingredients are completely smooth and creamy before adding the other ingredients.
- Bake cheesecakes until nearly set – the very centers of cheesecakes will be a little jiggly – this is okay.
- Cool cheesecakes completely – allow the cheesecakes to cool to room temperature then refrigerate until completely chilled before serving.
- Simmer berry sauce – allow the sauce to simmer until the berries are broken down and sauce is thickened.
Recipe Variations
Try these ideas for a different twist on this cheesecake.
- Try a different fruit – try blackberries, peaches, pineapple, or mango.
- Use a different topping – try a chocolate sauce or caramel for topping cheesecakes.
- Add citrus to cheesecake – fold in 1 tablespoon grated lime, orange, or lemon zest for a citrusy kick to cheesecakes.
Storing Cheesecakes
These cheesecakes store well in refrigerator up to 6 days. You can also make the berry sauce ahead of time and store in refrigerator for up to 6 days.
For best results, I recommend waiting to top cheesecakes with berry sauce and whipped cream until just before serving.
One bite of these luscious cheesecakes and you may never go back to their full-sized cousin again! They’ve got the same silky, rich texture of traditional cheesecake and each bite is packed with juicy berries.
And with how easy they are?? It’s cheesecake for dessert every night now, baby.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cheesecake desserts you need to make next!
Berry Mini Cheesecakes
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Ingredients
Graham Crust
- 3/4 cup graham cracker crumbs
- 1-1/2 teaspoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon 2% or skim milk
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
Berry Compote
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen raspberries
- 1/2 cup fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Whipped cream for serving
Instructions
Graham Crust
- Preheat oven to 350F. Line a 12-cup muffin tin with paper liners and set aside.
- In a small bowl, combine graham crumbs, sugar, and melted butter until crumbly. Divide crumbs between muffin cups and pat into the bottom and 1/2-inch up the sides
- Bake crusts at 350F 4-6 minutes until crusts are a very light golden brown. Allow to cool on a wire cooling rack.
Cheesecake Filling
- Place cream cheese and sugar in a large mixing bowl or the bowl of a stand mixer. Use a handheld electric mixer or the paddle attachment on mixer to beat cream cheese and sugar 2-3 minutes until smooth and creamy.
- With mixer running, add eggs one by one beating well after each addition. Mix in milk, vanilla, and salt until smooth.
- Divide cream cheese filling between muffin cups and smooth tops. Bake cheesecakes at 350F 15-20 minutes, until edges are set but the center is still slightly jiggly.
- Allow cheesecakes to cool completely on a wire cooling rack. Once cooled, transfer to refrigerator chill at least 2 hours before serving.
Berry Compote
- Combine berries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and allow to cook 5-8 minutes, stirring occasionally until sauce is reduced and thickened. Allow sauce to cool.
- When ready to serve, spoon berry sauce over cheesecakes and top with whipped cream. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 4/18/24.
Aamani Varanasi says
This is was so tasty!! The cheesecakes came out so decedent, fluffy, creamy, and delicious!! The only thing is that it does not specify how long the cheesecakes need to cool down for, so it would be nice if that could be added. Overall this is an amazing recipe!