Description

Mini Summer Berry Cheesecakes are rich, creamy individual cheesecakes with a buttery graham cracker crust and topped with a homemade mixed berry compote. They’re the perfect bite-sized dessert for summer parties, holidays, or any special occasion.

Ingredients

Scale

1 cup Graham cracker crumbs (about 8 full sheets)
2.5 tbsp unsalted butter, melted
1 tbsp granulated sugar
16 oz (450g) full-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup full-fat sour cream (or Greek yogurt)
1 tsp pure vanilla extract
2 large eggs, room temperature
1.5 cups fresh mixed berries (strawberries, blueberries, raspberries)
2 tbsp granulated sugar
1 tbsp fresh lemon juice
1 tsp cornstarch mixed with 1 tbsp cold water

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Instructions

Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. Mix the graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the liners, pressing firmly into the bottom. Bake for 5 minutes, then cool slightly.
Beat the softened cream cheese and sugar until smooth and creamy. Mix in the sour cream and vanilla. Add the eggs one at a time, mixing on low speed just until incorporated without overmixing.
Divide the cheesecake batter evenly over the cooled crusts. Bake for 16 to 18 minutes until the edges are set and the centers still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecakes rest for 10 minutes before cooling completely.
In a small saucepan, combine 1 cup of the mixed berries, sugar, lemon juice, and the cornstarch slurry. Simmer for 3 to 4 minutes until thickened. Remove from the heat, stir in the remaining fresh berries, cool completely, then spoon over the chilled cheesecakes. Refrigerate for at least 4 hours before serving.

Notes

Use room-temperature ingredients for the smoothest cheesecake filling. Avoid overmixing after adding the eggs to prevent cracks. Chill thoroughly before topping with the berry compote for the best texture and flavor.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 285
Sugar: 18g
Sodium: 180mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg