Description
Indulge in the delightful combination of sweet strawberries, tart rhubarb, and creamy cheesecake with these mini treats. Perfect for summer gatherings or a special dessert.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Strawberry Rhubarb Topping:
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
- 1/4 cup water
- 1/4 cup sugar (for topping)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into muffin tin and bake for 5 mins.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, vanilla, and flour. Fill muffin cups and bake for 18–22 mins.
- Prepare Topping: Cook rhubarb, strawberries, 1/4 cup sugar, and water until softened. Thicken with cornstarch mixture.
- Chill and Serve: Cool cheesecakes, top with strawberry rhubarb mix, refrigerate for 2 hours, and enjoy!
Notes
- You can prepare the topping a day ahead.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
