Chop 1 cup of fresh rhubarb and combine it with 1 cup of diced strawberries, 1/2 cup of granulated sugar, and a splash of water in a saucepan. Simmer over medium heat for about 10–15 minutes until thickened.

Preheat your oven to 350°F (175°C). Mix 1 1/2 cups of graham crackers, 1/3 cup of melted butter, and 1/4 cup of sugar in a bowl and press it into the mini cheesecake pans. Bake for about 8 minutes.

Beat 16 ounces of softened cream cheese with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth. Gradually add 2 large eggs and blend in 1 tablespoon of lemon juice.

Pour the cheesecake filling into the cooled crusts. Bake for 20–25 minutes or until the centers are slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.

Remove the cheesecakes from molds and top with the rhubarb-strawberry compote just before serving. Garnish with fresh strawberries or mint leaves.