If you’ve been reading my blog for a while you know I love to make mini versions of things, especially desserts. It’s my way of pretending that desserts aren’t that bad for me. If they’re mini then they must be ok! I made some rhubarb sauce (think applesauce) with fresh rhubarb from the farmer’s market and decided to put it to good use. If you’re not a fan of rhubarb try my mini lemon cheesecakes instead! Makes 20.
- 4-5 stalks of rhubarb, sliced
- 1 C. sugar
- 1 C. water
- 1 1/2 C. graham cracker crumbs
- 2 T. sugar
- 1/2 C. melted butter
- 2– 8oz. packages of cream cheese, softened
- 1 C. sugar
- 2 t. lemon zest
- 1/2 C. sour cream
- 2 t. vanilla
- 4 egg yolks
First make the rhubarb sauce. Stir together the sliced rhubarb, sugar, and water in a heavy bottomed saucepan. Bring to a boil and reduce heat to a simmer. Simmer, stirring occasionally, for about 20 minutes, or until the rhubarb is completely broken down and the liquid has evaporated. It should be the consistency of chunky applesauce when it’s done. Set aside and chill until cold. This can be made ahead up to one week and stored in the fridge in an airtight container. It can also be frozen and thawed when you want a little ruby-hued love in your life.
Heat the oven to 350 degrees. Prepare the crust. Mix the graham cracker crumbs, butter, and 2 T. sugar in a bowl. Line two muffin tins with 20 cupcake papers. Distribute the crumbs equally among the papers. Use your fingers to press the crumbs into the bottom of the cups. Bake the cups for about 7-9 minutes, or until the crust begins to brown. Meanwhile make the filling. Blend together the cream cheese, sugar, lemon zest, vanilla, sour cream, and egg yolks until very smooth. Spoon the mixture into the prepared cups. Place a tablespoon of rhubarb sauce on top of each cheesecake and use a toothpick to swirl the sauce into the cheesecake batter.
This amount of filling filled twenty cups about 3/4 full. It’s ok if the crusts are still hot, it’s all going right back into the oven. Reduce the oven temperature to 300 degrees and bake the cheesecakes for about 25-30 minutes, or until set. If you gently touch your finger to the top and it’s no longer wet, then they are done. When cool, remove from the pan and chill for at least an hour, until cold. The cheesecakes will sink a bit and create a nice little cradle for the rhubarb topping. Spoon a few tablespoons of rhubarb sauce onto each cooled cheesecake. Chill and serve.