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Strawberry Rhubarb Mini Cheesecakes

Strawberry Rhubarb Mini Cheesecakes
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Strawberry Rhubarb Mini Cheesecakes are delightful bite-sized desserts that perfectly balance sweet and tart flavors. Featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant strawberry rhubarb topping, these mini cheesecakes are ideal for parties or cozy indulgences. Their creamy texture, fresh fruit topping, and visually stunning jewel tones make them an irresistible treat that’s easy to customize.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

Strawberry Rhubarb Topping

  • 1 cup fresh strawberries, chopped
  • 1 cup rhubarb stalks, chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch or tapioca starch

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup sour cream or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottoms of a mini muffin tin lined with paper liners or lightly greased for a firm base. Chill in the fridge while you prepare the filling.
  2. Make the Strawberry Rhubarb Topping: Chop fresh strawberries and rhubarb into small pieces. In a saucepan, combine the fruit with sugar, lemon juice, and cornstarch. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy. Remove from heat and let cool to room temperature.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, then blend in sour cream or heavy cream, vanilla extract, and lemon zest until perfectly combined and silky.
  4. Assemble and Bake: Pour a spoonful of cheesecake filling over each chilled crust, filling almost to the top. Drop a generous teaspoon of cooled strawberry rhubarb topping on each mini cheesecake and gently swirl with a toothpick for a marbled effect. Bake in a preheated oven at 325°F (160°C) for about 18-20 minutes or until the edges are set but the center still jiggles slightly.
  5. Chill and Serve: Allow the mini cheesecakes to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight for the best texture and flavor. Remove from the tin carefully before serving. Garnish if desired with fresh strawberry slices, mint leaves, or powdered sugar.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth filling without lumps.
  • Don’t overbake; a slight jiggle in the center means perfect doneness.
  • Use fresh strawberries and rhubarb for the best flavor and texture.
  • Swirl the fruit topping gently to keep an attractive marbled effect.
  • Chill thoroughly for rich, firm mini cheesecakes.
  • Store leftovers covered in an airtight container refrigerated up to 4 days.
  • Freeze un-topped mini cheesecakes up to 2 months; thaw before adding topping.
  • Serve chilled; if desired, bring to room temperature for 30 minutes before serving.

Nutrition

Keywords: Strawberry, Rhubarb, Mini Cheesecakes, Bite-sized dessert, Sweet and tart, Creamy cheesecake, Party dessert

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