Description
Delightful mini cheesecakes featuring a tangy-sweet strawberry and rhubarb compote topped on a creamy filling, perfect for any occasion.
Ingredients
Scale
- For the Fruit Compote:
- 1 cup rhubarb (diced into 1/2-inch pieces)
- 1 cup strawberries (hulled and quartered)
- 1/4 cup sugar
- 1/8 tsp salt
- 2 tsp water
- 1 tsp lemon juice
- For the Cheesecake Filling:
- 16 oz cream cheese (room temperature)
- 1/2 cup sugar
- 1.5 tbsp flour
- 1 tbsp vanilla extract
- 2 eggs (room temperature)
- 1/2 cup sour cream
- 1/4 tsp salt
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 4 tbsp butter (melted and cooled to room temperature)
Instructions
- Prepare the Fruit Compote by combining rhubarb, strawberries, sugar, salt, water, and lemon juice in a saucepan over medium heat for 6-8 minutes.
- Preheat your oven to 325°F (160°C) and line 18 muffin cups with paper liners.
- Make the Crust by mixing graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press 2 tablespoons into the bottom of each liner.
- Prepare the Cheesecake Filling by beating cream cheese until smooth, then add sugar, flour, and vanilla extract. Mix in eggs and fold in sour cream.
- Assemble the mini cheesecakes by dividing the cheesecake batter evenly among liners and adding fruit compote, creating a swirl.
- Bake for 30-40 minutes until edges are set but centers are still jiggly.
- Cool in pans for 15-20 minutes before transferring to refrigerator to chill for 2 hours.
Notes
Serve with fresh whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to three days or freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg