Description
These Strawberry Rhubarb Mini Cheesecakes are easy enough for a quick baking day and simple enough for beginners while still tasting like the best little party dessert. The creamy filling and bright fruit topping feel fresh and healthy with real fruit flavor so they are great ideas for brunch and holiday trays and potluck tables.
Ingredients
Scale
- 1 cup honey graham cracker crumbs
- 3 tablespoons melted unsalted European style butter
- 2 tablespoons light brown cane sugar
- 12 ounces softened full fat brick cream cheese
- 1/3 cup granulated cane sugar
- 1 large pasture raised egg
- 1/4 cup full fat sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup chopped fresh red rhubarb stalks
- 1 cup chopped fresh ripe strawberries
- 1/4 cup granulated cane sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
Instructions
- Honey graham cracker crumbs turn darker and sandy after melted unsalted European style butter and light brown cane sugar are mixed through them. The crumbs are pressed unevenly into muffin cups so each base looks compact with rough edges and small crumb ridges.
- Full fat brick cream cheese changes from thick blocks into a smooth pale filling as granulated cane sugar and sour cream and one large pasture raised egg blend in. The mixture looks creamy and slightly glossy with tiny natural swirls instead of a perfectly flat texture.
- The pale cheesecake filling is spooned over the crumb crusts and changes the cups from dry bases into layered mini cheesecakes. The tops sit at slightly different heights with small swoops and imperfect edges.
- Fresh red rhubarb stalks and fresh ripe strawberries soften together with granulated cane sugar and fresh lemon juice until the fruit turns glossy and ruby red. Cornstarch thickens the juices into a spoonable topping with chunky pieces still visible.
- The filled cups bake until the cheesecake centers puff slightly and the crust edges become lightly browned. The tops look set but still creamy with tiny dimples and uneven surfaces.
- One chilled mini cheesecake is moved to a white plate and topped with glossy strawberry rhubarb sauce. The cut side shows creamy filling and crumbly crust with fruit dripping unevenly down one edge.
Notes
Pro Tips:
- Use full fat brick cream cheese for the smoothest texture.
- Chop fresh red rhubarb stalks and fresh ripe strawberries into similar small pieces.
- Cool the topping before spooning it over the cheesecakes.
- Chill the baked cheesecakes for the cleanest creamy bite.
Storage: Store Strawberry Rhubarb Mini Cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage freeze the baked cheesecakes without topping and add the strawberry rhubarb sauce after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving