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Mini Strawberry Cheesecakes with Fresh Strawberry Compote Recipe

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4.2 from 50 reviews

  • Author: Mary & Susan
  • Total Time: 7 hours 5 minutes
  • Yield: 12 mini cheesecakes
  • Diet: Vegetarian

Description

These Mini Strawberry Cheesecakes are delightful single-serving treats featuring a graham cracker crust, smooth and creamy cheesecake filling, and a luscious homemade strawberry compote topping. Perfectly balanced with a hint of lemon and vanilla, these bite-sized desserts are baked to a silky texture and chilled for the ultimate creamy consistency. Ideal for parties or a sweet everyday indulgence.

Ingredients

For the Graham Cracker Crust

  • 1 cup (100g) Graham Crackers
  • 4 tablespoons (56.5g) unsalted butter, melted
  • 1 tablespoon turbinado sugar
  • Pinch of salt

For the Cheesecake Filling

  • 12 oz (340g) brick-style cream cheese, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (76g) sour cream
  • 1/2 teaspoon lemon juice
  • 2 large eggs (100g)
  • 1/2 teaspoon salt

For the Strawberry Compote

  • 1 1/4 cups (209g) fresh or frozen strawberries, finely chopped
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with paper liners and set aside to prepare the crust.
  2. Make Graham Cracker Crust: Pulse the graham crackers in a food processor until you achieve fine crumbs. Alternatively, place crackers in a Ziplock bag and crush them thoroughly. In a small bowl, combine the crumbs with melted butter, turbinado sugar, and a pinch of salt, mixing to incorporate.
  3. Form and Bake Crust: Divide the crumb mixture evenly, placing about 2 teaspoons into each muffin liner. Press firmly to cover the bottom evenly. Bake in the preheated oven for 7-8 minutes until lightly browned. Remove and let cool completely before lowering oven temperature to 280°F (138°C).
  4. Prepare Cheesecake Filling: In a stand mixer fitted with a paddle attachment or using a handheld mixer in a bowl, blend room temperature cream cheese, granulated sugar, vanilla extract, sour cream, and lemon juice until smooth. Add eggs one at a time, fully incorporating each before adding the next. Mix in salt and combine until creamy, avoiding overmixing to keep a silky texture.
  5. Fill Muffin Cups: Pour the filling over the cooled crusts, filling each cup about three-quarters full. Tap the pan gently on a flat surface to release any trapped air bubbles.
  6. Bake Cheesecakes: Bake at 280°F (138°C) for approximately 15 minutes, until edges are set but the center is still slightly jiggly. After baking, turn off the oven but leave the door closed for 5 minutes to gently finish cooking.
  7. Cool Cheesecakes: Open the oven door halfway and let cheesecakes cool to room temperature over one hour. Once cooled, cover the muffin pan with plastic wrap and refrigerate for at least 5 hours to chill thoroughly and fully set.
  8. Prepare Strawberry Compote: In a medium saucepan, combine chopped strawberries, granulated sugar, lemon juice, and salt. Heat over high, stirring constantly until the mixture bubbles. Reduce heat to low and continue cooking for 5-10 minutes, stirring frequently, until thickened. Test by drawing a line with a spatula; if it holds more than a second, the compote is ready.
  9. Cool and Store Compote: Remove compote from heat and transfer to a heatproof container. Allow it to cool completely at room temperature before refrigerating until cold.
  10. Serve: Top each chilled mini cheesecake with about one tablespoon of strawberry compote. Optionally garnish with fresh strawberry slices for enhanced presentation. Enjoy your delicious mini strawberry cheesecakes!

Notes

  • Allow the cream cheese to come to room temperature to ensure a smooth filling.
  • Do not overmix the filling after adding eggs to avoid cracks and dense texture.
  • If you don’t have a food processor, crushing the graham crackers in a sealed bag with a rolling pin works well.
  • Be careful monitoring the compote thickness; removing it too early can result in a runny topping, too late and it becomes too thick.
  • For easiest removal, make sure cheesecakes are fully chilled before unmolding.
  • The baking temperature for the cheesecake is lower than typical recipes to prevent cracking and to achieve a silky texture.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/mini-strawberry-cheesecakes-with-fresh-strawberry-compote-recipe/