Mini Cheesecakes with Tangy Berry Compote 🍓🧁
Ingredients:
For the Crust:
1 ½ cup graham cracker crumbs 🍪
6 tbsp melted salted butter 🧈
1 tbsp sugar 🍬
½ tsp cinnamon 🌿
For the Cheesecake:
2 8oz packages cream cheese 🧀
3 eggs 🥚
1 can 14oz sweetened condensed milk 🥛
1 tsp vanilla extract 🍦
For the Berry Compote:
2 cups mixed berries 🍓🫐
¼ cup sugar 🍬
Zest and juice of 1 lemon 🍋
1 tsp cornstarch 🌽
1 tsp water 💧
Steps:
Preheat to 350°F (175°C). Line a muffin tin.
Combine graham cracker crumbs, sugar, and cinnamon. Stir in butter and press into tin. Bake for 5-7 minutes.
Beat cream cheese, eggs, condensed milk, and vanilla until smooth.
Fill muffin cups, bake for 13-15 minutes until set.
Simmer berries with lemon zest, sugar, and juice. Thicken with cornstarch.
Cool and refrigerate for 4 hours.
Spoon berry compote over cheesecakes before serving.
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