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Strawberry Rhubarb Mini Cheesecakes

Indulgent Strawberry Rhubarb Mini Cheesecakes for Summer Bliss

Enjoy these delightful Strawberry Rhubarb Mini Cheesecakes, perfect for summer gatherings with a sweet and tangy combination.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Can be substituted with gluten-free crackers or crushed nuts
  • 1/4 cup Butter Coconut oil or dairy-free alternatives can be used
  • 2 tablespoons Sugar Brown sugar can be used for a deeper flavor
For the Filling
  • 8 oz Cream Cheese Non-dairy cream cheese can create a dairy-free option
  • 2 large Eggs Can use flaxseed meal as a vegan substitute
  • 1/2 cup Sugar Feel free to use a sugar substitute
  • 1 teaspoon Vanilla Extract Homemade vanilla can add a personal touch
  • 2 tablespoons Lemon Juice Lime juice can be substituted
For the Topping
  • 1 cup Fresh Rhubarb No direct substitution, but other tart fruits can be used
  • 1 cup Strawberries Use frozen strawberries but thaw and drain excess liquid

Equipment

  • Mixing Bowl
  • saucepan
  • Mini cheesecake pans
  • Oven

Method
 

Step-by-Step Instructions
  1. Finely chop fresh rhubarb and strawberries, combine in a saucepan with sugar and a splash of water. Cook over medium heat for about 10 minutes until thickened. Transfer to a bowl and let cool.
  2. Preheat oven to 350°F (175°C). Crush graham crackers into crumbs, mix with melted butter and sugar. Press mixture into mini cheesecake pans to create the crust. Bake for 8-10 minutes until golden. Cool.
  3. In a bowl, beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, mixing gently, then stir in lemon juice. Do not overmix.
  4. Pour cheesecake filling over cooled crust in mini pans. Bake at 325°F (160°C) for 18-20 minutes until edges are set and centers jiggle. Cool to room temperature.
  5. Refrigerate cheesecakes for at least 2 hours. Top with strawberry rhubarb compote and garnish with fresh strawberries or mint before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 100mgPotassium: 150mgSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smooth filling. Avoid overmixing to prevent cracks. Consider using a water bath for baking.

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