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Mini Greek Yogurt Cheesecakes with Mixed Berry Compote

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Prep Time3 hr 30 min

Satisfy your sweet tooth with this irresistible Mixed Berry Compote made from a medley of fresh California Giant berries, sugar and lemon, atop a creamy, homemade Mini Greek Yogurt Cheesecake.

INGREDIENTS

    For the Mixed Berry Compote:

  • 12 ounces California Giant strawberries, chopped
  • 6 ounces California Giant raspberries
  • 6 ounces California Giant blueberries
  • 6 ounces California Giant blackberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

    • For the Mini Cheesecakes:

  • ¾ cup graham cracker crumbs (about 8 sheets)
  • 3 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened (low fat or regular)
  • 2/3 cup plain 2% Greek yogurt, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 egg white, room temperature
  • 1/2 tablespoon lemon juice

DIRECTIONS

  • Mixed Berry Compote

      • In a large saucepan add berries and cook over medium heat until berries begin to bubble. Stir in sugar and lemon juice.
      • Reduce heat to medium-low and simmer for 20-25 minutes while occasionally mashing berries with large wooden spoon. The berry volume should reduce to about half.
      • Remove pan from heat and allow the compote to cool. Mixture will thicken as it cools.
      • To store, transfer compote to heat-proof container with lid and allow to completely cool before storing in fridge. Label and use within 7 days.

  • Mini Greek Yogurt Cheesecakes

      • Preheat oven to 325ºF. Line 12 muffin tins with cupcake liners; set aside.
      • Make the crust: In a small food processor or small blender, process graham crackers into crumbs (you need ¾ cup crumbs). Transfer to bowl and stir in melted butter until combined. Evenly divide graham cracker mixture between the 12 liners (about 1 tablespoon per liner), pressing with back of round tablespoon to flatten. Bake graham cracker crust for 8 minutes. Set aside to cool for 10 minutes while you make the filling.
      • Make cheesecake filling: In a medium mixing bowl using an electric hand mixer, beat together softened cream cheese on medium-high speed until light and fluffy. Add in Greek yogurt and sugar, beating again until smooth. Add in egg, egg white and lemon juice, mixing on low speed until just combined. Make sure not to over-mix.
      • Evenly distribute cheesecake batter onto baked graham cracker crusts. Bake for 15-20 minutes at 325ºF, until the edges are set and middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
      • Remove from oven and allow pan to cool to room temperature for 15 minutes, then place in fridge to chill for at least 2 hours before serving with Mixed Berry Compote.
      • Note: Both Mini Cheesecakes and Berry Compote can be made 1 day before serving. Keep refrigerated until ready to serve.

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