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Mini Strawberry Cheesecakes with Fresh Strawberry Compote Recipe

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3.9 from 9 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 12 mini cheesecakes

Description

Delight in these Mini Strawberry Cheesecakes featuring a buttery digestive biscuit crust, a smooth strawberry-infused cream cheese filling, and a luscious homemade strawberry compote topping. Perfectly sized for individual servings, these cheesecakes balance the tartness of fresh strawberries with creamy sweetness, ideal for a refreshing dessert that’s elegant yet easy to prepare.

Ingredients

Cookie Crust

  • 150 gr (1 1/2 cup crushed) Digestive Biscuits (crushed)
  • 75 gr (5 tablespoons) Unsalted Butter (melted)

Cheesecake Filling

  • 100 gr (3.5 oz) Strawberries (fresh or frozen)
  • 450 gr (16 oz) Cream Cheese (at room temperature)
  • 120 gr (1/2 cup) Sour Cream (at room temperature)
  • 1 teaspoon Vanilla Paste
  • 80 gr (1/3 cup) Caster Sugar
  • 2 Eggs (at room temperature)

Strawberry Compote Topping

  • 175 gr (6 oz) Strawberries (fresh or frozen)
  • 25 gr (2 tablespoons) Caster Sugar
  • 15 ml (1 tablespoon) Lemon Juice
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Prepare Cookie Crust: Melt the unsalted butter and crush the digestive biscuits using a food processor or by placing them in a freezing bag and crushing with a rolling pin. Combine the crushed biscuits and melted butter in a bowl, mixing with a spatula until the mixture resembles wet sand and all crumbs are evenly coated.
  2. Form Crust in Muffin Pan: Line a muffin pan with paper liners. Firmly press the biscuit crust mixture into each liner to create an even base. Place the pan in the refrigerator to chill while preparing the filling.
  3. Make Strawberry Puree: Using an immersion or regular blender, blend 100 grams of strawberries until smooth. Set the puree aside for the filling.
  4. Preheat Oven: Set your oven to 140°C (285°F) to prepare for baking the cheesecakes.
  5. Mix Cream Cheese and Sour Cream: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream together for several minutes until the mixture is very smooth and creamy.
  6. Add Sugar, Strawberry Puree, and Vanilla: Add the caster sugar, prepared strawberry puree, and vanilla paste to the cream cheese mixture. Mix lightly just until everything is combined, scraping down the sides and bottom of the bowl as necessary.
  7. Incorporate Eggs Gently: Add eggs one at a time, mixing slowly and only until each egg is just incorporated. Avoid overmixing to keep the mixture light.
  8. Fill Muffin Liners: Spoon the cheesecake filling over the chilled crusts in the muffin pan. Tap the pan on a hard surface gently to bring any air bubbles to the surface and pop them.
  9. Bake Cheesecakes: Place the muffin pan on the lowest oven rack and bake for 20 to 25 minutes. The filling should appear set but slightly wobbly in the center when done.
  10. Cool Gradually: Turn off the oven, slightly open the door, and leave the cheesecakes to cool inside for 30 minutes. Then remove from the oven and allow them to cool at room temperature for an additional 30 to 60 minutes. Finally, refrigerate until completely cool and set, ideally for several hours or overnight.
  11. Prepare Strawberry Compote: Halve the remaining 175 grams of strawberries and place them in a small saucepan with caster sugar, lemon juice, and vanilla extract. Stir to combine.
  12. Simmer Compote: Heat the saucepan over low to medium heat. Allow the strawberries to simmer gently for 10 to 20 minutes, stirring occasionally, until the fruit softens and the liquid thickens into a syrupy consistency.
  13. Cool and Refrigerate Compote: Remove the compote from heat and let it cool completely before transferring to the refrigerator to chill.
  14. Assemble Cheesecakes: Once the cheesecakes have fully set and chilled, carefully peel away the paper liners. Spoon a generous amount of strawberry compote on top of each mini cheesecake. Optionally garnish with a fresh strawberry slice. Keep refrigerated until ready to serve.

Notes

  • Use fresh or frozen strawberries for both the puree and compote; if frozen, thaw them first to ensure smooth blending and proper cooking.
  • Be careful not to overmix the batter after adding eggs to avoid incorporating too much air and cracking the cheesecake.
  • The low baking temperature and gradual cooling help prevent cracking and ensure creamy texture.
  • Strawberry compote can be prepared in advance and stored in the fridge for up to 3 days.
  • Make sure cookies are finely crushed for a compact, sturdy crust.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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