Description
These Strawberry Rhubarb Mini Cheesecakes are a perfect bite-sized dessert that balances the sweetness of fresh strawberries with the tangy zing of rhubarb. Featuring a creamy cheesecake filling atop a buttery graham cracker crust, these mini treats are ideal for summer gatherings, parties, or any occasion that calls for a visually appealing and delicious dessert. Easy to prepare with simple ingredients, they offer versatility with customizable toppings and crust options, making them a crowd-pleaser for all.
Ingredients
Fruit Topping
- Fresh Strawberries – ripe and juicy, sliced
- Rhubarb – chopped into small pieces
- Sugar – to sweeten the fruit topping
- Splash of Water – for simmering the fruit
Crust
- Graham Crackers – crushed into fine crumbs
- Butter – melted
- Sugar – a small amount to balance sweetness
Cheesecake Filling
- Cream Cheese – softened
- Sugar – to sweeten the filling
- Vanilla Extract – for flavor depth
- Eggs – at room temperature
- Lemon Juice – a small squeeze for brightness
Instructions
- Prepare the Rhubarb and Strawberry Topping: Chop fresh rhubarb into small pieces and combine with sliced strawberries, sugar, and a splash of water in a saucepan. Simmer until the mixture becomes soft and jam-like. Allow the topping to cool completely before assembling the cheesecakes.
- Make the Crust: Crush graham crackers into fine crumbs and mix them with melted butter and a bit of sugar. Press this mixture firmly into the bottoms of mini cheesecake pans or muffin tins lined with paper liners. Bake briefly to set the crust and create a crunchy base.
- Prepare the Cheesecake Filling: Beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in a touch of lemon juice. Mix just until combined to keep the filling velvety and avoid incorporating too much air.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in each mold, filling them about three-quarters full. Bake at a moderate temperature (around 325°F or 163°C) for approximately 18 to 22 minutes until the edges are set but the centers still gently wobble. Let them cool to room temperature, then refrigerate until thoroughly chilled.
- Add the Topping and Chill: Once the cheesecakes are fully chilled, spoon the prepared strawberry rhubarb compote on top right before serving to ensure fresh fruit flavor and an attractive presentation.
Notes
- Use cream cheese and eggs at room temperature for a smooth and lump-free filling.
- Mix filling ingredients gently to avoid incorporating too much air and prevent cracks.
- Bake cheesecakes in a water bath or place a pan of water in the oven to maintain moist heat and reduce cracking.
- Allow cheesecakes to cool gradually in the oven with the door slightly open before refrigerating to avoid sudden temperature changes.
- The cheesecake is done when edges are set but centers still have a gentle wobble; they will firm up while chilling.
- Leftover mini cheesecakes can be refrigerated in an airtight container for up to 4 days.
- Freeze wrapped cheesecakes for up to 2 months; thaw overnight in the fridge before serving.
- Serve chilled or at room temperature; avoid microwaving for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg