Go Back
A close-up of delicious mini cheesecakes with a graham cracker crust, topped with fresh raspberries, strawberries, and blueberries.

Decadent Mini Berry Cheesecake Tarts

These delightful mini cheesecake tarts feature a buttery graham cracker crust and a rich, creamy cheesecake filling, perfectly topped with a vibrant homemade berry compote. An elegant and individual dessert that's perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups Graham cracker crumbs finely crushed
  • 1/4 cup Granulated sugar
  • 6 tbsp Unsalted butter melted
For the Cheesecake Filling
  • 16 oz Cream cheese 2 blocks, full-fat, softened to room temperature
  • 1/2 cup Granulated sugar
  • 1 Large egg room temperature
  • 1 tsp Vanilla extract
  • 1/4 cup Sour cream full-fat, room temperature
For the Berry Compote (Optional Topping)
  • 1 cup Mixed berries fresh or frozen (strawberries, raspberries, blueberries)
  • 2 tbsp Granulated sugar adjust to taste
  • 1 tsp Lemon juice freshly squeezed
  • 1 tbsp Water

Equipment

  • Standard 12-cup muffin tin
  • Paper or foil cupcake liners
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Hand Mixer (or Stand Mixer)
  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or foil cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix thoroughly until all crumbs are moistened.
  3. Divide the crust mixture evenly among the 12 muffin cups (about 1 1/2 tablespoons per cup). Press firmly into the bottom of each liner using a spoon or the bottom of a small glass.
  4. Bake the crusts for 5-7 minutes, until lightly golden and fragrant. Remove from oven and let cool slightly while you prepare the filling.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Add 1/2 cup granulated sugar and continue to beat until well combined, light, and fluffy, about 1-2 minutes.
  3. Add the egg and vanilla extract, mixing on low speed until just combined. Be careful not to overmix, as too much air can cause cracks in the cheesecakes.
  4. Stir in the sour cream until just incorporated. The filling should be smooth and homogenous.
Assemble and Bake the Tarts
  1. Reduce oven temperature to 325°F (160°C).
  2. Evenly spoon the cheesecake filling over the cooled graham cracker crusts, filling each liner about two-thirds full.
  3. Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly. Do not overbake. A slight crack on top is normal.
  4. Remove the muffin tin from the oven and let the tarts cool completely in the tin on a wire rack for about 30 minutes. Then, transfer the tarts to a plate and refrigerate for at least 2-3 hours, or until thoroughly chilled and firm.
Prepare the Berry Compote (Optional)
  1. While the cheesecakes are chilling, combine mixed berries, 2 tablespoons granulated sugar, lemon juice, and water in a small saucepan.
  2. Bring the mixture to a simmer over medium-low heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8-10 minutes. Mash some of the berries with a spoon if you prefer a smoother compote.
  3. Remove from heat and let cool completely. The compote will thicken further as it cools.
Serve
  1. Once the cheesecake tarts are fully chilled, remove them from the liners. Top each tart with a spoonful of the berry compote just before serving.

Notes

Ensure all cold ingredients like cream cheese, egg, and sour cream are at room temperature to prevent lumps and ensure a smooth, creamy filling. Avoid opening the oven door frequently during baking to maintain a consistent temperature. For best results, chill the tarts overnight. These cheesecake tarts can be stored in an airtight container in the refrigerator for up to 3-4 days.