Ingredients
Equipment
Method
Make the crust
- Process the graham crackers into fine crumbs and stir into the melted butter until fully combined.
Form the mini crusts
- Press about 1 tablespoon of the crumb mixture into the bottom of each cup of a lined muffin tin.
Mix the cheesecake filling
- Beat the cream cheese, Greek yogurt, sugar, and heavy cream together until smooth and fluffy.
Fill the bites
- Scoop the cheesecake filling on top of the chilled crusts, gently pressing to fill each cavity.
Cook and cool the berry compote
- Cook the mixed berries with sugar and lemon juice in a saucepan until they break down into a compote, then cool completely.
Chill and serve
- Chill the cheesecake bites for at least 4 hours, then top with the berry compote before serving.
Notes
For the smoothest filling, soften the cream cheese until it yields when pressed, then mix just until creamy—overmixing can loosen the texture. Store covered in the refrigerator up to 3 days; freeze the bites without the compote up to 1 month and thaw overnight in the fridge. For a lighter version, swap part of the heavy cream for additional Greek yogurt (keep total volume the same) to reduce richness while retaining a creamy set.