Mini Cheesecakes with Berry Compote

These delightful Mini Cheesecakes with Berry Compote are adorable individual treats perfect for Easter celebrations. Creamy vanilla cheesecake sits on a buttery graham cracker crust, topped with a vibrant, tangy homemade mixed berry compote that bursts with fresh spring flavors—ideal for sharing at brunches or family gatherings.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it captures everything wonderful about cheesecake in a fun, portion-controlled format—no giant cake to slice, no cracking worries, and easy serving.

The creamy, tangy filling contrasts beautifully with the crunchy crust and the bright, jammy berry compote that feels fresh and seasonal, especially around Easter when berries symbolize renewal and spring. It’s make-ahead friendly (chill overnight for best texture), uses simple pantry staples with minimal fuss, and looks bakery-level impressive with little effort.

Kids and adults rave over the cute size and fruity topping, making it a crowd-pleaser for holidays, potlucks, or just because. Plus, it’s lighter than traditional dense cheesecakes thanks to the individual portions and fresh fruit element.

Yield: 12 mini cheesecakes

Mini Cheesecakes with Berry Compote

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Creamy mini cheesecakes topped with vibrant berry compote—perfect Easter bite-sized delight.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 40 minutes

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 blocks) full-fat cream cheese, softened
• ½ cup granulated sugar
• ¼ cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (optional, for brightness)

For the Berry Compote:

• 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
• ¼ cup granulated sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening, optional)

Instructions

1. Get excited and prep! Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners—this makes removal a breeze and keeps things cute.
2. Make that irresistible crust. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand and holds together when squeezed. Spoon about 1-2 tablespoons into each liner, then press firmly with a spoon or your fingers (or a shot glass bottom) to form a compact base. Bake for 5-7 minutes until lightly golden and fragrant. Let cool slightly.
3. Cream it up beautifully. In a large bowl, beat softened cream cheese with sugar using a hand or stand mixer on medium until super smooth and fluffy—no lumps allowed! Scrape down sides often for perfection.
4. Add the tangy goodness. Mix in sour cream, vanilla, and lemon juice (if using) until silky.
5. Gentle eggs for creaminess. Add eggs one at a time, beating on low just until combined after each—overbeating here causes cracks, so keep it gentle and loving.
6. Fill with joy. Divide the batter evenly among the crust-lined cups (about ¾ full each—use an ice cream scoop for neatness). Tap the tin gently on the counter to release air bubbles.
7. Bake to dreamy perfection. Bake 18-22 minutes until edges are set but centers still jiggle slightly like Jell-O (they'll firm up while chilling). Turn off oven, crack door, and let cool inside for 30 minutes to prevent sinking.
8. Chill time—patience pays off! Cool completely at room temp, then refrigerate at least 4 hours (overnight is chef's kiss for best texture and flavor).
9. Whip up vibrant berry compote. In a small saucepan over medium heat, combine berries, sugar, lemon juice, and zest. Cook 8-10 minutes, stirring occasionally, until berries break down and sauce thickens. For thicker compote, stir in cornstarch slurry and simmer 1-2 more minutes. Cool completely (it thickens more as it cools).
10. Top, garnish, and serve with smiles! Remove cheesecakes from tin (peel liners if desired or serve in them). Spoon generous berry compote over each, add fresh berries or mint sprigs for that Easter wow factor, and enjoy these adorable, creamy bites!

Notes

These are naturally egg-based, so not suitable for egg allergies without substitution. For Easter presentation, use pastel liners and garnish with mini chocolate eggs or edible flowers. The compote can be made 2-3 days ahead and stored refrigerated. Always taste berries for sweetness—add more sugar if very tart.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 381Total Fat 22gSaturated Fat 12gUnsaturated Fat 10gCholesterol 85mgSodium 226mgCarbohydrates 43gFiber 2gSugar 29gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Bring all dairy ingredients (cream cheese, eggs, sour cream) to room temperature for ultra-smooth filling—cold ingredients cause lumps. Don’t overmix the batter after adding eggs to avoid incorporating too much air, which can lead to cracks or sinking. Use a cookie scoop for even filling distribution in cups.

Bake in a water bath (place muffin tin in a larger pan with hot water halfway up) for extra creamy results and to prevent cracking. Let cheesecakes cool slowly in the oven with the door ajar to minimize sinking.

For the compote, simmer gently and taste-test sweetness—berries vary in tartness. Chill cheesecakes at least 4 hours (overnight ideal) before topping so they set firmly. Garnish with fresh berries or mint for that Easter pop of color.

Ingredients Notes

Full-fat cream cheese gives the richest, creamiest texture—avoid low-fat or neufchâtel as they can make the filling watery or less stable. Graham cracker crumbs form the classic buttery base; crush finely for even crust.

Sour cream adds tang and lightness, balancing the sweetness. Fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries) work for compote—fresh for brighter flavor, frozen for convenience and deeper color.

Lemon juice brightens the compote and cuts through richness. Vanilla extract (pure, not imitation) enhances the classic cheesecake taste. Eggs bind and provide structure—room temp prevents curdling.

Variations and Substitutions

For a lemony Easter twist, add 1-2 tbsp lemon zest to the filling and use lemon juice in compote. Swap graham crackers for digestive biscuits, vanilla wafers, or Oreo crumbs (remove filling for chocolate version).

Make it gluten-free with GF graham-style crumbs. Use Greek yogurt instead of sour cream for tangier, slightly lighter filling. For berry variations, try all-strawberry, raspberry-only, or add a splash of balsamic to compote for sophistication.

No-bake version: skip baking, chill filling 4+ hours. Vegan adaptation: use dairy-free cream cheese, plant-based sour cream/yogurt, and flax eggs. Top with whipped cream, chocolate drizzle, or pastel sprinkles for more festive flair. Halve recipe for smaller batches.

Storage Options

Store plain mini cheesecakes (without compote) in an airtight container in the refrigerator for up to 5 days. Add compote just before serving to keep it fresh and vibrant.

Freeze baked cheesecakes (ungarnished) for up to 2 months—wrap individually in plastic then foil; thaw overnight in fridge. Compote freezes separately in small containers for 3 months—stir before using. Avoid freezing with topping as texture may soften.

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