Do rhubarb and strawberry go together?

Yes, rhubarb and strawberry go together very well. Rhubarb brings a tart bite, while strawberries add sweetness and softness. Together, they make Strawberry Rhubarb Mini Cheesecakes taste balanced and bright.

Can diabetics eat cheesecake?

Some diabetics can eat cheesecake in small portions, but it depends on personal dietary needs and medical guidance. Because this dessert contains sugar and carbs, portion size matters. So, it is best to check with a healthcare professional for the right fit.

What fruit pairs well with rhubarb?

Strawberries pair especially well with rhubarb. However, raspberries, apples, oranges, and even cherries also taste great with it. Rhubarb loves fruit that brings sweetness or a little floral note.

What are common cheesecake mistakes to avoid?

Common cheesecake mistakes include overmixing after adding eggs, baking too long, skipping chill time, and using cream cheese that is not softened. Also, pulling the cheesecakes before the centers set can leave them too loose.

Strawberry Rhubarb Mini Cheesecakes That Taste Amazing

Description

Strawberry Rhubarb Mini Cheesecakes are creamy, bite-sized desserts with a buttery graham cracker crust and a homemade strawberry rhubarb swirl. They are easy to serve, great for spring and summer gatherings, and chill beautifully for make-ahead baking.

Ingredients

Scale

1 cup chopped rhubarb

1 cup strawberries

1/4 cup granulated sugar

1/8 teaspoon salt

2 teaspoons water

1 cup graham cracker crumbs

3 tablespoons granulated sugar

3 tablespoons melted butter

16 ounces 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

1. Preheat oven to 325°F and line 18 muffin cups with paper liners.

2. Cook rhubarb, strawberries, 1/4 cup granulated sugar, salt, and water in a saucepan over medium-high heat for 6 to 8 minutes until the rhubarb is very soft and broken down. Let the sauce cool.

3. Mix graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter in a bowl until combined.

4. Press about 2 tablespoons of crust mixture into each lined muffin cup.

5. Beat softened cream cheese until smooth.

6. Mix in 1/2 cup granulated sugar, flour, and vanilla extract until creamy.

7. Add eggs one at a time, mixing only until incorporated.

8. Fold in sour cream gently.

9. Add about 2 tablespoons of cheesecake filling to each crust.

10. Top each with 1 teaspoon of strawberry rhubarb sauce and swirl with a knife.

11. Add another 2 tablespoons of cheesecake filling to each cup.

12. Top with a heaping teaspoon of sauce and swirl again to marble the filling.

13. Bake for 30 to 40 minutes until the centers are set and no longer jiggle.

14. Cool completely, then chill in the refrigerator before serving.

15. Store leftovers in an airtight container in the refrigerator.

Notes

Do not overmix after adding the eggs.

Bake time can vary depending on the muffin tin used.

Dark metal pans tend to bake faster.

Remove the cheesecakes once the centers are set.

Fresh or frozen rhubarb can be used.

A rhubarb-only sauce can be used instead of strawberry rhubarb sauce.

These mini cheesecakes freeze well. Thaw in the refrigerator overnight.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Rhubarb Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 112
Sugar: 12 g
Sodium: 66 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 31 mg