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Strawberry Rhubarb Mini Cheesecakes

A close-up of a Strawberry Rhubarb Mini Cheesecake showing the graham cracker crust and swirled fruit topping.
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Make these elegant, portion-controlled mini cheesecakes featuring the sweet-tart flavor of seasonal strawberries and rhubarb. They are perfect for Mother’s Day or any spring gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh rhubarb
  • 1 cup sliced fresh strawberries
  • 1/4 cup granulated sugar (for fruit topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  3. Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes. Let cool slightly.
  4. In a separate bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and beat until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Pour the cream cheese mixture evenly over the cooled crusts, filling each liner about two-thirds full.
  6. In a small saucepan, combine the chopped rhubarb, sliced strawberries, and 1/4 cup sugar. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the fruit softens slightly and releases some juice. Do not overcook.
  7. Spoon about 1 teaspoon of the warm fruit mixture over the top of each cheesecake batter. Gently swirl it into the batter with a toothpick if desired.
  8. Bake for 18 to 20 minutes, or until the edges are set but the centers still have a slight jiggle.
  9. Turn off the oven and prop the door open slightly. Let the cheesecakes cool in the oven for 30 minutes. This prevents cracking.
  10. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • For a brighter pink aesthetic, you can gently mash a few of the strawberries before cooking them with the rhubarb.
  • If you want a very smooth top, strain the fruit mixture slightly before spooning it onto the batter.
  • These mini treats are excellent for easy Mother’s Day treats planning.

Nutrition

Find it online: https://pureplatepath.com/strawberry-rhubarb-mini-cheesecakes/