Can I use frozen strawberries or rhubarb?

Absolutely—frozen fruit works well if fresh isn’t available. No need to thaw; just add a minute or two to your sauce-cooking time, and let any excess moisture cook off.

How do I know when the mini cheesecakes are baked?

Look for gently set centers with just the tiniest jiggle (think Jell-O, not soup!). Every oven can vary, so start checking at the 30-minute mark.

Why are my cheesecakes cracking?

Cracks are usually from overbaking or overmixing. Mix your batter just until combined, and don’t leave them in the oven too long—the mini size bakes quickly.

Can these be made ahead?

Yes! In fact, making them a day in advance gives the flavors time to meld. A perfect prep-ahead treat for parties or when you want dessert ready to go.

Strawberry Rhubarb Mini Cheesecakes Recipe

Description

These Strawberry Rhubarb Mini Cheesecakes combine a creamy cheesecake base with a sweet and tangy homemade strawberry rhubarb sauce, all layered over a buttery graham cracker crust. Perfectly portioned and bursting with seasonal flavors, they’re an ideal treat for gatherings and celebrations.

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

Graham Cracker 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

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Instructions

Preheat Oven and Prep Liners: Preheat your oven to 325°F (163°C). Line muffin tins with 18 paper liners to prepare for the cheesecakes.
Make Strawberry Rhubarb Sauce: In a medium saucepan, combine the strawberries, rhubarb, sugar, salt, and water. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until the rhubarb is fully broken down and soft. Remove from heat and allow to cool completely.
Prepare Graham Cracker Crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Firmly press 2 tablespoons of the mixture into each muffin liner to form a solid base.
Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar, flour, and vanilla extract, blending until fully incorporated. Beat in the eggs one at a time, mixing just until combined after each. Gently fold in the sour cream until the batter is smooth.
Assemble Cheesecakes: Spoon 2 tablespoons of cheesecake batter into each muffin tin over the crust. Top with 1 teaspoon of strawberry rhubarb sauce and use a butter knife to swirl it into the batter. Add another 2 tablespoons of cheesecake batter on top, followed by a heaping teaspoon of sauce. Swirl again to create a beautiful marbled effect.
Bake: Bake in the preheated oven for 30-40 minutes, or until the centers are set and no longer jiggle when gently shaken. Baking time may vary depending on your muffin tin.
Cool and Serve: Allow the cheesecakes to cool at room temperature, then refrigerate completely before serving. Store leftovers in an airtight container.

Notes

Baking time may vary depending on the type of muffin tin used. Dark metal tins typically bake faster.
Let the cheesecakes cool completely before removing from the liners to maintain their shape.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can make the sauce ahead of time and keep refrigerated for easy assembly.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 190
Sugar: 13g
Sodium: 123mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.6g
Protein: 3g
Cholesterol: 47mg