Indulge in bite-sized bliss with these mini cherry cheesecakes, perfect for parties or a sweet treat anytime. This recipe transforms simple ingredients into creamy cheesecakes topped with homemade cherry compote, making them easy to grab and enjoy without utensils.
Ingredients
Cheesecake Base and Filling:
- 36 Vanilla Wafers
- ¼ cup of Melted Unsalted Butter
- 2 8oz Packages of Cream Cheese, softened at room temperature
- ¾ cup of Granulated Sugar
- 3 Tbsp of Sour Cream
- Zest of 1 Small Lemon
- 1 tsp of Vanilla Bean Paste (or vanilla extract)
- 2 Eggs
- 1 Tbsp of All Purpose Flour
Cherry Compote:
- 2 ½ cups of Fresh Pitted Cherries
- 1/3 cup of Granulated Sugar
- 2 Tbsp of Corn Starch
- 1 Tbsp of Lemon Juice
Essential Equipment Guide
- Mini muffin tin
- Food processor or standing mixer
- Saucepan
- Non-stick spray
- Ice cream scoop or spoon
- Offset spatula or butter knife
- Cherry pitter
Timing and Servings
Step 1: Prepare the Pan and Base
Start by preheating your oven to 350 degrees Fahrenheit. This temperature ensures the cheesecakes bake evenly without cracking. Spray a couple of mini muffin tins generously with non-stick spray to prevent sticking, as these petite treats pop out cleanly when ready.
Place one vanilla wafer flat side down in the bottom of each muffin cup. Gently push down on each wafer to nestle it securely, allowing sides to break slightly if needed for a better fit. This creates a simple, no-bake crust that absorbs flavors beautifully during baking. Brush a small dab of melted unsalted butter over the top of each wafer. The butter acts as a binder, helping the wafer hold together as it bakes and infuses a rich, buttery note without overpowering the cheesecake.
Prepare your workspace by ensuring cream cheese sits at room temperature overnight for optimal softness. Soft cream cheese mixes smoothly, avoiding lumps that ruin texture. Pitting cherries ahead saves time; use a cherry pitter for efficiency, as hand-pitting leads to mess and frustration.
Step 2: Mix the Cheesecake Filling
In a food processor or standing mixer, combine the softened cream cheese, sour cream, and granulated sugar. Pulse or mix on low until fully blended and smooth. This base creates the creamy foundation essential for luscious cheesecakes.
Add the eggs one at a time, blending well after each to incorporate air evenly without overmixing, which prevents excess rise and fall. Incorporate the lemon zest, vanilla bean paste (or extract), all-purpose flour, and a pinch of salt. Blend until creamy with no lumps visible. The flour stabilizes structure, sour cream adds tang, and lemon zest brightens flavors subtly without making it lemon-dominant. Scrape sides occasionally for uniformity.
Use an ice cream scoop for portioning; it fills cups perfectly even, minimizing waste and mess. This batter yields enough for one full tin plus half another, ideal for doubling batches or saving extras.
Step 3: Fill and Bake the Cheesecakes
Spoon or scoop the filling into each muffin cup, covering the wafer base nearly to the top. They do not rise much, so fill confidently for plump results. Bake for 10 to 12 minutes, watching closely. Edges should set firm while centers remain slightly jiggly, mimicking a full cheesecake’s perfect doneness.
If browning too quickly, like at 14 minutes in tests, remove early to avoid overcooking. Cool completely at room temperature first; this gradual cooling prevents sinking or cracking. Refrigerate for at least 4 hours or overnight for full set. Cold cheesecakes release easily from tins.
During baking, the buttered wafers crisp up, merging seamlessly with the creamy layer. This no-fuss method skips traditional graham cracker crumbs, simplifying prep while delivering crunch.
Step 4: Make the Cherry Compote
In a large saucepan, combine pitted fresh cherries, granulated sugar, and lemon juice. Cover and cook over medium heat for about 10 minutes. Stir occasionally as cherries soften and release vibrant juices, forming a natural syrup base.
Ladle some hot cherry juice into a small bowl with cornstarch. Whisk vigorously to form a smooth slurry, preventing clumps. Pour back into the saucepan, stirring constantly. Simmer 3 to 4 minutes until thickened to pie-filling consistency. Thickness varies by cherry juiciness; sweeter varieties need less sugar. Cool fully, then refrigerate until cold for topping.
This homemade compote surpasses canned versions with fresh taste and no artificial notes. Adjust sugar based on cherry sweetness for balance.
Step 5: Assemble and Serve
Run an offset spatula or butter knife gently around edges to loosen chilled cheesecakes. They lift out effortlessly, retaining shape. Top each with a small spoonful of cold compote, about one cherry’s worth, for elegance without overflow.
Dust lightly with confectioners’ sugar for a snowy finish that enhances appeal. Garnish with fresh mint leaves on top or beside for color pop and aroma. Serve on a tray for grab-and-go party perfection.
Store leftovers covered in fridge up to 3 days. Freezing works; thaw overnight before topping.
Tips
- Always soften cream cheese fully; cold blocks cause lumps and uneven baking. Leave out overnight safely in moderate climates.
- Brush butter on wafers sparingly; excess leads to greasy bases, while too little fails to bind.
- Do not overbake; jiggly centers set during cooling for creamy texture. Overbaked turn dry and rubbery.
- Use room temperature eggs for seamless blending; cold ones curdle mixtures.
- Pit cherries fresh for best flavor; frozen work but thaw and drain excess liquid to avoid watery compote.
- Make compote ahead up to 2 days; flavors deepen refrigerated. Warm gently if needed.
- Silicone mini muffin liners ease removal if tins stick occasionally.
- Test doneness by gentle shake; entire tin should jiggle uniformly before oven exit.
- Flour addition is key for mini size; it prevents sinking without altering taste. Omit for full cheesecakes.
- Vanilla bean paste elevates over extract with specks and intensity; substitute equally.
Nutritional Information
| Nutrient (per serving, approx. 1 cheesecake with topping) | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 30mg |
| Sodium | 70mg |
| Total Carbohydrates | 13g |
| Dietary Fiber | 0.5g |
| Sugars | 10g |
| Protein | 2g |
| Approximate values based on standard ingredient data; varies by exact brands. |
Pairings
- Fresh brewed coffee for contrast to sweetness.
- Sparkling wine or champagne for celebrations.
- Vanilla ice cream scoop beside for decadence.
- Whipped cream dollop enhances creaminess.
Variations
- Swap cherries for blueberries; use same compote method.
- Lemon curd topping for citrus twist.
- Chocolate ganache drizzle for decadence.
- Graham cracker crumbs mixed with butter for varied crust.
- Add almond extract to filling for nutty note.
