Strawberry Rhubarb Mini Cheesecakes

Why You’ll Love This Recipe

These Strawberry Rhubarb Mini Cheesecakes are the ultimate bite-sized indulgence. The creamy, smooth cheesecake filling is balanced with the fresh, fruity topping of strawberries and rhubarb, creating a perfect contrast of flavors. The mini size makes them easy to serve and perfect for portion control, while still offering all the decadence of a traditional cheesecake. Whether you’re a cheesecake lover or new to this dessert, this recipe is sure to impress with its rich flavor and gorgeous presentation.

Ingredients

• For the crust:

  • 1 cup graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cinnamon (optional)

  • 1/4 cup unsalted butter, melted

• For the cheesecake filling:

  • 16 oz cream cheese, softened

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1/4 cup sour cream

• For the strawberry rhubarb topping:

  • 1/2 cup rhubarb, chopped

  • 1/2 cup fresh strawberries, chopped

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

   • Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.

   • In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).

   • Stir in the melted butter until the crumbs are well-coated.

   • Spoon about 1 tablespoon of the crust mixture into each muffin cup and press it down gently with the back of a spoon to form an even base.

   • Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

2. Make the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.

   • Add the vanilla extract and eggs, one at a time, beating well after each addition.

   • Stir in the sour cream until fully combined.

   • Spoon the cheesecake filling over the cooled crusts, dividing it evenly between the 12 cups.

   • Bake for 18-20 minutes, or until the centers are set but slightly jiggly. The tops should be lightly golden.

   • Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.

3. Prepare the strawberry rhubarb topping:

   • In a small saucepan, combine the chopped rhubarb, strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit is softened and the sugar has dissolved.

   • If you want a thicker topping, mix the cornstarch with the water to form a slurry and stir it into the fruit mixture. Cook for another 1-2 minutes until the topping thickens.

   • Remove from heat and let the mixture cool to room temperature.

4. Assemble the mini cheesecakes:

   • Once the mini cheesecakes have cooled and chilled, spoon the strawberry rhubarb topping generously over each one.

   • Serve immediately or store in the refrigerator until ready to serve.

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep time: 20 minutes

• Cook time: 30-35 minutes (for the cheesecakes and crust)

• Chilling time: 2 hours

• Total time: 2 hours 50 minutes

Variations

• Rhubarb Jam Topping: Use pre-made rhubarb jam or preserves as a topping for a more convenient version of this recipe.

• Mixed Berry Topping: If you prefer other berries, feel free to swap out the strawberries for raspberries, blueberries, or blackberries for a different flavor combination.

• Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham crackers or almond flour for a gluten-free version of the crust.

• Vegan Version: Use vegan cream cheese and a flax egg or another egg substitute for the cheesecake filling to make this dessert vegan-friendly.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can freeze the cheesecakes (without the topping) for up to 2-3 months. Thaw them overnight in the refrigerator and add the topping just before serving.

FAQs

1. Can I make these mini cheesecakes in advance?

Yes, these mini cheesecakes can be made ahead of time. You can prepare them the day before and store them in the refrigerator until you’re ready to serve.

2. Can I use frozen rhubarb and strawberries for the topping?

Yes! Frozen rhubarb and strawberries will work just fine. Just make sure to thaw them before cooking to ensure even consistency in your topping.

3. How do I prevent my cheesecakes from cracking?

To help prevent cracks, make sure not to overbake the cheesecakes. The centers should be slightly jiggly when done. Let them cool slowly at room temperature before chilling them in the fridge.

4. Can I use a different fruit for the topping?

Absolutely! You can substitute rhubarb with other fruits like blueberries, peaches, or cherries for a different twist on the topping.

5. How do I make sure the crust is firm enough?

Press the crust mixture firmly into the muffin tin and bake it for the recommended time to ensure it’s sturdy enough to hold the cheesecake filling.

6. Can I make these cheesecakes in a regular muffin tin or a different pan?

Yes! You can use a standard muffin tin or even a mini cheesecake pan. Just make sure to adjust the baking time accordingly.

7. Can I substitute the sour cream in the cheesecake filling?

Yes, you can substitute the sour cream with Greek yogurt for a slightly tangier flavor or use more cream cheese if you prefer a richer filling.

8. How do I prevent the topping from being too watery?

Cook the fruit mixture long enough to evaporate excess moisture. If needed, use a cornstarch slurry to thicken the topping.

9. Can I make this recipe without the topping?

Yes, you can enjoy these mini cheesecakes plain or with other toppings like whipped cream or chocolate sauce.

10. Can I add a layer of chocolate ganache or fudge to these cheesecakes?

Yes! A layer of chocolate ganache or fudge would pair wonderfully with the creamy cheesecake and fruity topping for a more decadent dessert.

Conclusion

These Strawberry Rhubarb Mini Cheesecakes are the perfect combination of creamy, tangy, and sweet. The mini size makes them ideal for serving at parties or enjoying as a personal treat, and the strawberry rhubarb topping adds a burst of fresh flavor that’s perfect for any occasion. With their gorgeous appearance and delicious taste, these mini cheesecakes are sure to become a favorite dessert for everyone who tries them.