Rhubarb Jam Cheesecakes Recipe

Name: Rhubarb Jam Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 ounces 1/3-less-fat cream cheese; 4 ounces fat-free cream cheese; 2/3 cup sugar, plus 6 tablespoons; 1/8 teaspoon salt; 3/4 cup plain fat-free Greek yogurt; 2 large eggs; 1 large egg white; 1 1/2 teaspoons vanilla extract; 6 ounces 1/2-inch slices rhubarb; 6 ounces strawberries, hulled and sliced; 2 teaspoons cornstarch; 1 tablespoon lemon juice; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 1 1/4 cups low-fat granola without raisins

Servings: persons

8 ounces 1/3-less-fat cream cheese
4 ounces fat-free cream cheese
2/3 cup sugar, plus 6 tablespoons
1/8 teaspoon salt
3/4 cup plain fat-free Greek yogurt
2 large eggs
1 large egg white
1 1/2 teaspoons vanilla extract
6 ounces 1/2-inch slices rhubarb
6 ounces strawberries, hulled and sliced
2 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 1/4 cups low-fat granola without raisins

1
Place a wire rack or 2 thick kitchen towels in the bottom of a large stockpot; place on stovetop.
2
Beat cheeses, 2/3 cup sugar, and salt with a mixer at low speed until smooth. Add yogurt; beat 1 minute. Add eggs, egg white, and vanilla; beat until mixture is smooth and creamy. Divide batter among 8 regular-mouthed half-pint (8-ounce) freezer-safe canning jars. Cover tops of each jar with foil; tightly seal edges. Place jars in prepared stockpot; add hot water to a depth of 2 inches, and cover with lid or foil. Bring water to a boil, reduce heat to medium low, and simmer 20 minutes or until cheesecakes are done. Remove jars to a rack; cool completely.
3
While cheesecakes cook, combine rhubarb, remaining 6 tablespoons sugar, and next 5 ingredients (through cinnamon) in a medium pan. Cook over medium-high heat until mixture boils. Reduce heat to medium low; cook 12 to 15 minutes or until mixture is very thick and liquid has evaporated, stirring frequently. Remove to a bowl, and cool completely.
4
Use a damp paper towel to clean the inside of jars of any cheesecake batter residue before adding the granola and jam layers. Place 2 1/2 tablespoons granola over the cheesecake layer in each jar. Top each with 2 tablespoons rhubarb jam. Place lids on jars, and freeze. Thaw at room temperature before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 8 ounces 1/3-less-fat cream cheese, 4 ounces fat-free cream cheese, 2/3 cup sugar, plus 6 tablespoons, 1/8 teaspoon salt, and more.

Yes, Rhubarb Jam Cheesecakes 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.

Rhubarb Jam Cheesecakes

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