Berry Mini Cheesecakes

5 from 1 vote

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.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 233kcal

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

Storing Instructions

Store cheesecakes in refrigerator up to 6 days.

Nutrition