Strawberry Rhubarb Mini Cheesecakes
Delightful bite-sized cheesecakes featuring a sweet and tangy strawberry rhubarb sauce over a classic graham cracker crust and creamy cheesecake filling. Perfect for any gathering!
Equipment
- Muffin tins
- Medium Saucepan
- Medium Bowl
- Large Bowl
- Butter knife
Ingredients
Strawberry Rhubarb Sauce
- 1 cup chopped rhubarb
- 1 cup strawberries
- 0.25 cup granulated sugar
- 0.125 tsp salt
- 2 tsp water
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 Tbsp granulated sugar
- 3 Tbsp melted butter
Cheesecake Filling
- 2 8-ounce packages cream cheese softened
- 0.5 cup granulated sugar
- 1.5 Tbsp all-purpose flour
- 2 tsp vanilla extract
- 2 large eggs
- 0.5 cup sour cream
Instructions
- Get Ready: Preheat your oven to 325°F (160°C). Line 18 muffin tins with paper liners – this makes for easy serving!
- Make the Delicious Fruit Sauce: In a medium saucepan, combine the chopped rhubarb, strawberries, sugar, salt, and water. Cook this mixture over medium-high heat for about 6-8 minutes, stirring occasionally, until the rhubarb breaks down and the sauce is soft. Remove from heat and let it cool completely.
- Prepare the Easy Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press about 2 tablespoons of this mixture firmly into the bottom of each paper-lined muffin cup.
- Whip the Creamy Cheesecake: In a large bowl, beat the softened cream cheese until it's perfectly smooth and lump-free. Add the sugar, flour, and vanilla extract, then blend until the mixture is creamy and silky.
- Add Eggs & Sour Cream: Gently mix in one egg at a time, just until it's combined – be careful not to overmix. Then, fold in the sour cream until it's smoothly incorporated into the cream cheese mixture.
- Assemble Your Mini Treats: Spoon about 2 tablespoons of the cheesecake filling over the crust in each muffin tin. Dollop 1 teaspoon of the cooled strawberry rhubarb sauce on top. Use a butter knife to gently swirl the sauce into the cheesecake for a pretty marble effect.
- Layer Up for More Swirls: Add another 2 tablespoons of cheesecake filling, then top with a generous teaspoon of strawberry rhubarb sauce. Swirl again with your butter knife, making sure the sauce is nicely distributed throughout each mini cheesecake.
- Bake to Perfection: Bake at 325°F (160°C) for 30-40 minutes. Keep an eye on them; they're done when the centers are just set and no longer jiggle. (Dark muffin tins might cook a bit faster, so watch them closely!)
- Chill & Enjoy: Remove the cheesecakes from the oven and let them cool completely. Then, transfer them to the refrigerator and chill thoroughly before serving. Store any leftovers in an airtight container.
Notes
Nutrition Information (per serving):
Calories: 112kcal
Total Carbs: 16g
Net Carbs: 16g
Fats: 5g
Protein: 1g Feel free to adjust the sweetness of the strawberry rhubarb sauce to your liking. Enjoy these delightful bite-sized treats!
Calories: 112kcal
Total Carbs: 16g
Net Carbs: 16g
Fats: 5g
Protein: 1g Feel free to adjust the sweetness of the strawberry rhubarb sauce to your liking. Enjoy these delightful bite-sized treats!
