Ingredients
Scale
- Crushed graham crackers or vanilla wafers
- Melted butter
- Pinch of salt
- 1 spoon of sugar (optional)
- Cream cheese, softened
- Sugar
- 1 egg (or just the yolk for extra richness)
- Vanilla
- Little pinch of salt
- Lemon zest (optional)
- Fresh or frozen rhubarb, chopped small
- Sugar for topping
- 1 to 2 spoons water
- A tiny squeeze of orange or lemon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin pan.
- Mix the crumbs with melted butter and a pinch of salt until it resembles wet sand.
- Press the mixture into the muffin cups firmly.
- Bake for 5 to 7 minutes until toasty and then let cool.
- Cook rhubarb with sugar and water in a small pot for 6 to 10 minutes until soft.
- Beat the cream cheese with sugar until smooth, then mix in the egg, vanilla, and salt.
- Fill the baked cups with cheesecake filling, leaving space at the top, and add rhubarb topping.
- Bake the filled cups at 325°F (165°C) for about 10 to 14 minutes until set.
- Cool for 20 to 30 minutes at room temperature, then chill for at least 2 hours before serving.
Notes
For the best texture, serve chilled. Can be made ahead and stored for up to 4 days in the fridge or 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg