Description
Mini Strawberry Rhubarb Cheesecakes in jars are a delightful dessert that combines the sweet and tangy flavors of fresh strawberries and rhubarb with a creamy cheesecake filling, served in charming jars.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries (hulled and chopped)
- 1 cup rhubarb (chopped)
- 1/4 cup granulated sugar (for compote)
- 1/4 cup water
- 1 cup graham cracker crumbs
- 4 tablespoons butter (melted)
- 1 cup whipped cream (for topping)
Instructions
- Prepare the Strawberry-Rhubarb Compote by cooking strawberries, rhubarb, sugar, and water in a saucepan until tender.
- Make the Cheesecake Filling by beating cream cheese, sugar, and vanilla, then adding sour cream.
- Prepare the Graham Cracker Crust by mixing graham cracker crumbs with melted butter.
- Assemble the Jars by layering the graham cracker mixture, cheesecake filling, and strawberry-rhubarb compote.
- Chill the Jars in the refrigerator for at least 2 hours.
- Serve with a dollop of whipped cream on top.
Notes
- Store in the refrigerator for up to 3 days.
- Can be frozen for up to a month before adding whipped cream.
- For a vegan version, use plant-based cream cheese and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Mini Strawberry Rhubarb Cheesecakes, Cheesecake in Jars, Strawberry Rhubarb Dessert