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Strawberry Rhubarb Mini Cheesecakes

Strawberry Rhubarb Mini Cheesecakes That Wow Every Time

Delight in these Strawberry Rhubarb Mini Cheesecakes that beautifully combine sweet strawberries and tangy rhubarb for a perfect dessert experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 18 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 2 cups Chopped Rhubarb Substitute with sour cherries or tart apples if needed.
  • 2 cups Sliced Strawberries Choose fresh or frozen based on availability.
  • 1 cup Granulated Sugar Adjust to your desired sweetness.
  • 1 teaspoon Salt Enhances overall flavor.
  • ½ cup Water Used to create rhubarb sauce consistency.
  • 1 ½ cups Graham Cracker Crumbs Opt for gluten-free crumbs.
  • ½ cup Unsalted Butter Melt before mixing.
For the Cheesecake Filling
  • 16 oz Cream Cheese Ensure it's softened.
  • ¼ cup All-Purpose Flour Can be omitted for gluten-free.
  • 1 teaspoon Vanilla Extract
  • 3 Large Eggs Room temperature.
  • ½ cup Sour Cream Greek yogurt can be used as a substitute.

Equipment

  • Muffin tins
  • Mixing bowls
  • Medium saucepan
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and line 18 muffin tin cups with paper liners.
  2. Combine chopped rhubarb, sliced strawberries, granulated sugar, salt, and water in a medium saucepan over medium heat...
  3. Blend graham cracker crumbs with melted butter and sugar until resembling wet sand, then press into muffin liners and bake for 5-7 minutes until golden.
  4. Beat room temperature cream cheese until smooth, gradually add sugar, flour, vanilla, then eggs one at a time, folding in sour cream last.
  5. Pour cheesecake filling into each muffin liner and top with a dollop of rhubarb sauce, swirling gently.
  6. Bake for 20-25 minutes until edges set and centers jiggle slightly, let cool at room temp for 30 minutes before refrigerating for at least 2 hours.
  7. Peel away liners, serve chilled, and consider topping with whipped cream or additional sauce.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Chill overnight for best flavor. Use room temperature ingredients to prevent lumps. Avoid overbaking for a creamy texture.

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