Rhubarb Cheesecake Cups
Delightful individual servings of creamy cheesecake topped with a tangy rhubarb compote, perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 160 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup rhubarb, chopped
- 1/2 cup sugar (for compote)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of individual cups or ramekins to form the crust. Bake for 8-10 minutes, then remove from the oven and let cool.
- In a separate bowl, beat the cream cheese with 1/2 cup sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream to soft peaks and fold it into the cream cheese mixture until well combined.
- Spoon the cream cheese filling over the cooled crust in the cups.
- For the rhubarb compote, combine chopped rhubarb, 1/2 cup sugar, and lemon juice in a saucepan. Cook over medium heat until the rhubarb breaks down and the mixture thickens, about 10 minutes.
- Allow the compote to cool slightly before spooning it over the cheesecake filling.
- Chill the cups for at least 2 hours before serving. Enjoy!
Notes
These cups can be prepared a day in advance and pair beautifully with fresh whipped cream or toasted nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 24g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg