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Strawberry Rhubarb Mini Cheesecakes Recipe

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  • Author: Jessica
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Yield: 18 1x
  • Category: Desserts
  • Method: Baking
  • Diet: Vegetarian

Description

Deliciously easy Strawberry Rhubarb Mini Cheesecakes featuring a tangy-sweet strawberry rhubarb swirl atop creamy cheesecake, all nestled in a graham cracker crust. A delightful individual dessert that’s perfect for any occasion.

Ingredients

Units Scale

Strawberry Rhubarb Sauce

    • 1 cup chopped rhubarb
    • 1 cup strawberries
    • 1/4 cup granulated sugar
    • 1/8 teaspoon salt
    • 2 teaspoons water

Crust

    • 1 cup graham cracker crumbs
    • 3 Tablespoons granulated sugar
    • 3 Tablespoons butter, melted

Cheesecake

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 1/2 Tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream

Instructions

  1. Preheat oven and prepare liners: Preheat oven to 325°F and line muffin tins with 18 paper liners.
  2. Make the Strawberry Rhubarb Sauce: In a medium saucepan, combine the strawberries, rhubarb, sugar, salt, and water. Cook over medium-high heat for 6-8 minutes until the rhubarb is broken down and soft. Set aside to cool.
  3. Prepare the Graham Cracker Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Firmly press 2 tablespoons of the mixture into each muffin liner.
  4. Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, and vanilla, blending until creamy. Mix in one egg at a time, just until combined, without overmixing. Gently fold in the sour cream until combined.
  5. Assemble the Cheesecakes: Spoon 2 tablespoons of the cheesecake filling into each muffin liner. Add 1 teaspoon of the cooled strawberry rhubarb sauce on top. Use a butter knife to swirl the sauce into the cheesecake. Then, top with an additional 2 tablespoons of cheesecake filling and a heaping teaspoon of sauce, swirling again for a decorative finish.
  6. Bake: Bake at 325°F for 30-40 minutes or until the centers are set and do not jiggle. Remove from the oven and cool completely in the refrigerator before serving.
  7. Serve and Enjoy: Store leftovers in an airtight container and enjoy these delectable mini cheesecakes chilled!

Notes

  • Baking time may vary based on your muffin tin. Dark metal tins tend to cook faster.
  • Ensure the cheesecakes are fully set before removing them from the oven.

Nutrition

  • Serving Size: 1 mini cheesecake

Find it online: https://jessicasrecipes.com/strawberry-rhubarb-mini-cheesecakes-recipe/