Mini Cheesecakes with Mixed Berry Compote 

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For the Crust:

• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• ⅓ cup sour cream

For the Mixed Berry Compote:

• 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries, etc.)
• ¼ cup granulated sugar (adjust based on the sweetness of your berries)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch (optional, for thickening)

How to Make Mini Cheesecakes with Mixed Berry Compote

These mini cheesecakes are simple to prepare but pack a lot of flavor. Here’s how to make them:

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
2. Make the Graham Cracker Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is evenly coated. The mixture should feel slightly wet but crumbly.
3. Press the Crust Into the Tin: Spoon about 1 tablespoon of the graham cracker mixture into each muffin tin liner. Press the crumbs down firmly using the back of a spoon or your fingers to form a solid crust. Bake for 8-10 minutes or until the crusts are golden. Set them aside to cool.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy, about 2-3 minutes.
2. Add Sugar and Eggs: Add the sugar and beat until smooth. Then, add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
3. Add Flour and Sour Cream: Stir in the flour and sour cream, mixing until smooth and well combined. Add the vanilla extract and mix again.
4. Fill the Muffin Tin: Spoon the cheesecake filling over the cooled graham cracker crusts, filling each muffin liner about three-quarters full. Smooth the tops with a spatula.

Step 3: Bake the Mini Cheesecakes

1. Bake: Bake the mini cheesecakes at 325°F (163°C) for 18-20 minutes, or until the centers are set and the edges are slightly golden. They should have a slight jiggle in the center when gently shaken.
2. Cool: Allow the cheesecakes to cool in the tin for 10 minutes. Then, remove them from the tin and place them on a wire rack to cool completely. Once cool, refrigerate the cheesecakes for at least 2 hours, or until fully chilled.

Step 4: Make the Mixed Berry Compote

1. Cook the Berries: In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to break down and release their juices, about 5-7 minutes.
2. Thicken the Compote: If you’d like a thicker compote, mix the cornstarch with 1 tablespoon of water and stir it into the berry mixture. Let it cook for an additional 2-3 minutes until it thickens. Remove from heat and stir in the vanilla extract.
3. Cool: Allow the compote to cool to room temperature. The compote will continue to thicken as it cools.

Step 5: Assemble the Mini Cheesecakes

1. Top with Compote: Once the mini cheesecakes have chilled, spoon a generous amount of the mixed berry compote on top of each cheesecake.
2. Serve: Serve the cheesecakes immediately, or keep them refrigerated until you’re ready to serve. Garnish with fresh berries or a sprig of mint for a decorative touch.

Tips for the Best Mini Cheesecakes with Mixed Berry Compote

• Make-Ahead Option: These mini cheesecakes can be made up to 2 days in advance. Just top with the compote right before serving for the best freshness.
• Use Fresh or Frozen Berries: Fresh berries work wonderfully, but you can also use frozen berries. Just be sure to thaw them before cooking to avoid excess liquid in the compote.
• Customize the Compote: Feel free to experiment with different berry combinations or even add a splash of liqueur, like Grand Marnier or amaretto, to give the compote an extra depth of flavor.
• Smooth Cheesecake Texture: Make sure your cream cheese is softened before mixing to ensure a smooth, lump-free cheesecake filling.

Why Mini Cheesecakes with Mixed Berry Compote Are a Must-Try

These Mini Cheesecakes with Mixed Berry Compote are the perfect way to enjoy a decadent cheesecake in individual portions. They are the ideal balance of creamy, tangy, and sweet, and the homemade berry compote adds a fresh, flavorful touch that makes each bite special.

Not only are these mini cheesecakes a treat for the taste buds, but they’re also a feast for the eyes. The vibrant, jewel-toned berry compote adds a stunning contrast to the smooth, white cheesecake, making them a showstopper at any gathering.

If you’re looking for an elegant yet simple dessert to serve to friends, family, or guests, these mini cheesecakes will undoubtedly make an impression. Give them a try today and enjoy a sweet treat that’s as beautiful as it is delicious!