Mini Vanilla Cheesecakes With Poached Rhubarb Recipe

Name: Mini Vanilla Cheesecakes With Poached Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz graham cracker crumbs; 7 tbsp butter, melted; 9 oz cream cheese, chopped, at room temperature; 1/2 cup light sour cream; 1/2 cup plain yogurt; 2 None large eggs; 1/4 cup granulated sugar; 1 tsp vanilla bean paste; -1 None Poached Rhubarb; 1 bunch rhubarb, trimmed, chopped; 1 cup sugar; 1 None orange, zested and juiced; 1/2 tsp vanilla bean paste

Servings: persons

4 oz graham cracker crumbs
7 tbsp butter, melted
9 oz cream cheese, chopped, at room temperature
1/2 cup light sour cream
1/2 cup plain yogurt
2 None large eggs
1/4 cup granulated sugar
1 tsp vanilla bean paste
-1 None Poached Rhubarb
1 bunch rhubarb, trimmed, chopped
1 cup sugar
1 None orange, zested and juiced
1/2 tsp vanilla bean paste

1
Preheat oven to 350u00b0F. Lightly grease a 6-cup Texas muffin pan and line with paper liners.
2
Combine cookie crumbs and butter. Distribute between muffin recesses and press firmly into bases. Chill for 15 mins, until firm.
3
In a bowl, beat cream cheese with sour cream, yogurt, eggs, sugar and vanilla. Pour evenly between muffin recesses and bake for 20-25 mins, until firm. Let cool in pan then chill until required.
4
Meanwhile, for the poached rhubarb, combine rhubarb, 2 cups water, sugar, orange zest, orange juice and vanilla in a medium saucepan. Bring to a boil, stirring, then reduce heat and simmer for 4-5 mins, until tender. Set aside to cool.
5
Serve cheesecakes topped with poached rhubarb.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 oz graham cracker crumbs, 7 tbsp butter, melted, 9 oz cream cheese, chopped, at room temperature, 1/2 cup light sour cream, and more.

Yes, Mini Vanilla Cheesecakes With Poached Rhubarb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Vanilla Cheesecakes With Poached Rhubarb

How did you like this recipe?

Frequently Asked Questions