Mini Cheesecakes with Cherry Compote Recipe
These Mini Cheesecakes with Cherry Compote are delightful bite-sized desserts perfect for any season. Creamy, smooth cheesecakes paired with a sweet and tangy cherry compote make for an irresistible treat that’s as charming as it is delicious.
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 01:30
- Yield: 5 mini cheesecakes
- Category: Cheesecakes
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
For the cheesecakes:
- 10.6 oz. (300g) cream cheese, at room temperature
- 1.8 oz. (50g) confectioners’ sugar
- 1 tsp. cornstarch
- 1/2 tsp. vanilla bean paste
- 1 medium egg, at room temperature
- 2 tbsp. heavy cream
For the cherry compote:
- 21 oz. (600g) fresh sour cherries, pitted (or 1 glass/24 oz./680g sour cherries from jar)
- 6.8 fl. oz. (200ml) cherry juice or the liquid from the glass jar
- 0.9 oz. (25g) cornstarch
- 2 tbsp. sugar
Optional:
- Some confectioners’ sugar for dusting
- Some whipped cream for serving
Instructions
- Preheat Oven: Preheat the oven to 200°C (390°F) fan-forced. Line a muffin tin with five tulip paper liners and set aside to prepare for baking the cheesecakes.
- Prepare Cheesecake Batter: In a large bowl, soften the cream cheese using a rubber spatula. Mix confectioners’ sugar and cornstarch together, then add to the cream cheese and blend well. Incorporate vanilla bean paste, the egg, and heavy cream, stirring until smooth and well combined. Divide the mixture evenly among the paper liners in the muffin tin.
- Bake Cheesecakes: Place the muffin tin in the upper third of the oven near the heating element for optimal browning, and bake the cheesecakes for 12-15 minutes. Once baked, remove from oven and cool completely on a wire rack.
- Prepare Cherry Compote: If using fresh cherries, wash and pit them. For jarred cherries, drain them using a sieve and reserve the liquid. In a small bowl, mix cornstarch and sugar with a little cherry juice or reserved liquid and set aside. In a saucepan, bring the remaining cherry juice or liquid to a boil, then stir in the cornstarch mixture. Allow it to bubble and thicken slightly, then add the cherries. Simmer gently over low heat, stirring constantly until the cherries soften but retain shape. Remove from heat and let the compote cool completely.
- Assemble and Serve: Once the cheesecakes have cooled, optionally dust them with confectioners’ sugar. Serve topped with generous spoonfuls of cherry compote and a dollop of whipped cream if desired. Enjoy this sweet, creamy, and fruity dessert!
Notes
- Ensure cream cheese and egg are at room temperature for a smooth batter.
- Baking near the heating element helps achieve a light browning on the cheesecakes.
- Fresh cherries need a longer simmer to soften compared to canned ones.
- Use tulip paper liners for stylish presentation and easier removal.
- Cherry compote can be made in advance and refrigerated.
- Whipped cream adds a lovely creamy contrast but can be omitted for a lighter dessert.
