Can I freeze Strawberry Rhubarb Mini Cheesecakes?

Yes, Strawberry Rhubarb Mini Cheesecakes freeze very well. Allow the cheesecakes to cool completely and chill them before freezing. Store them in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.

Can I use frozen strawberries and rhubarb?

Absolutely. Frozen strawberries and rhubarb work perfectly in this recipe, especially when fresh produce is out of season. There is no need to thaw them completely before cooking the fruit sauce.

How do I know when mini cheesecakes are done baking?

The centers should appear mostly set with a slight jiggle when gently shaken. Overbaking can cause the cheesecake to dry out or crack, so remove them from the oven once the centers are just set.

How long do Strawberry Rhubarb Mini Cheesecakes last in the refrigerator?

These mini cheesecakes stay fresh in the refrigerator for up to 5 days when stored in an airtight container. Chilling them overnight also improves the flavor and texture.

Strawberry Rhubarb Mini Cheesecakes – Easy Party Dessert

Name: Strawberry Rhubarb Mini Cheesecakes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup chopped rhubarb; 1 cup chopped 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

Description

Strawberry Rhubarb Mini Cheesecakes are creamy bite-sized desserts made with a buttery graham cracker crust, rich cheesecake filling, and a sweet-tart homemade strawberry rhubarb sauce swirled throughout. Perfect for spring gatherings, summer parties, and make-ahead desserts.

Ingredients

Scale

1 cup chopped rhubarb
1 cup chopped 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F and line 18 muffin cups with paper liners.
In a medium saucepan, combine chopped rhubarb, strawberries, 1/4 cup sugar, salt, and water. Cook over medium-high heat for 6-8 minutes until the rhubarb softens and the mixture thickens. Let cool.
In a bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until combined. Press about 2 tablespoons of the mixture into each muffin liner.
In a large bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar, flour, and vanilla extract, mixing until creamy.
Add eggs one at a time, mixing gently after each addition. Fold in the sour cream until fully combined.
Spoon 2 tablespoons of cheesecake batter into each muffin liner. Add 1 teaspoon of strawberry rhubarb sauce and swirl with a knife.
Add another layer of cheesecake batter and top with another spoonful of sauce. Swirl lightly to create a marbled effect.
Bake for 30-40 minutes or until the centers are mostly set with a slight jiggle.
Cool the mini cheesecakes to room temperature, then refrigerate for at least 4 hours before serving.

Notes

Use room temperature cream cheese for the smoothest cheesecake filling.
Do not overmix the batter to avoid cracks.
Frozen strawberries and rhubarb can be used if fresh fruit is unavailable.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
These mini cheesecakes freeze well for up to 2 months.

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

Nutrition

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