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No-Bake Mini Cheesecakes with Berry Compote

Creamy mini cheesecakes with a bright berry topping — no oven, no stress.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 (24 minis)
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons butter melted
  • 16 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped
  • 1 cup mixed berries
  • 1/4 cup berry jam
  • 1 tablespoon lemon juice
  • Mint leaves for garnish

Equipment

  • 24-cup mini muffin pan
  • paper liners

Method
 

  1. Mix the crumbs, sugar, and melted butter and press into lined mini muffin cups.
  2. Beat the cream cheese, powdered sugar, and vanilla until smooth.
  3. Fold in the whipped cream.
  4. Spoon the filling over the crusts and smooth the tops.
  5. Chill for at least 4 hours, until set.
  6. Warm the jam and lemon juice, then stir in the berries.
  7. Spoon the compote over the cheesecakes and garnish with mint.

Notes

The cheesecakes need at least 4 hours to set, so make them the day before the party and keep them chilled. Storage: Refrigerate the cheesecakes without topping for up to 2 days; add the compote just before serving.