Strawberry Rhubarb Cheesecake Bites
These strawberry rhubarb cheesecake bites are full of sweet and sour summer fruit flavor paired with a classic cheesecake filling and gluten-free graham crust. If you love cheesecake and strawberry rhubarb pie, then these cheesecake bites are the perfect recipe for you.
So go get some fresh berries and rhubarb while it’s in season and bring these to your next summer bbq. Make this recipe and tag me on Instagram @salimaskitchen so I can see your beautiful creation!
Strawberry + Rhubarb = A Match Made in Heaven
Has anyone ever used rhubarb in anything without using a strawberry or two?? I truly think these ingredients are the food equivalent of soul mates, so they belong together forever. Excuse me while I get emotional about the relationship status of a fruit and vegetable. Clearly wedding planning is getting to me.
Anyway, if you have a killer rhubarb recipe that doesn’t include strawberries, please tell me about it down in the comment section! I’m sure there are some dynamite savory dishes starring rhubarb, so maybe it’s time to start recipe testing…
Something about the sour flavor of rhubarb paired with the juicy sweet strawberries in the fruity compote for these cheesecake bites is just meant to be. You will probably end up with some leftovers of this magic concoction, so don’t hesitate to spread it on anything you would use jam on. Toast, banana bread, scones, you name it!
Before We Get Started…
Click on the Allergen Icons below to find more allergy friendly recipes like this one!
I used Bob’s Red Mill gluten-free flour and Kinnikvnnick gluten-free graham crackers to make this recipe gluten & wheat free. If you need some help finding similar ingredients then check out the ones I used here:
If you don’t have allergies or aren’t gluten/wheat intolerant then you can swap out the gluten-free flour and crackers for regular flour and graham crackers!
This recipe does not contain the following allergens:Print
These strawberry rhubarb cheesecake bites are full of sweet and sour summer fruit flavor paired with a classic cheesecake filling and gluten-free graham crust. If you love cheesecake and strawberry rhubarb pie, these cheesecake bites are the perfect recipe for you.
For the Strawberry Rhubarb Sauce:
- 1 stalk of rhubarb, diced
- 1 cup strawberries, cut into fourths
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1/3 cup sugar
For the Crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 6 tbsp of butter (melted)
- 1/4 tsp salt
- 1/4 cup brown sugar
For the Cheesecake Filling:
- 2 (8 ounce) packages cream cheese
- 1 cup sugar
- 1/2 tsp salt
- 2 tbsp Bob’s Red Mill gluten-free flour
- 1/4 cup sour cream
- 3 eggs
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest
- In a small saucepan, combine all ingredients for the Strawberry Rhubarb sauce and simmer on medium low until the fruit has broken down (20-25 minutes), stirring regularly. Using a handheld blender, puree the sauce until it has a consistent texture (this step is optional, sometimes I enjoy seeing chunks of fruit). Set aside to cool.
- Preheat oven to 350. In a medium sized bowl, combine all ingredients for the crust. Mix well with your hands, breaking down any clumps. Press a few tablespoons of the crust into a cupcake lined cupcake tin. Press the crust down into an even layer on the bottom and up the sides of each cupcake hole. Bake the crusts for 7-10 minutes or until firm. Set aside to cool. Lower oven temp to 325.
- In a separate bowl, blend together cream cheese, sugar and salt with a hand mixer for 1-2 minutes. Add in flour, sour cream, eggs, vanilla, lemon juice and zest and blend for another 2 minutes.
- Pour a few tablespoons of batter over the crust. Add a small teaspoon of the strawberry rhubarb sauce. Pour remaining batter over the sauce. Add a few more drops of the sauce on top of the batter and make designs with the edge of a butter knife.
- Bake for 30-40 minutes or until only the middle of the bites jiggle when you shake the pan lightly. Let sit for 15 minutes on the counter then move to the fridge and refrigerate for 2-3 hours or until firm all the way through. Enjoy!
You can also use normal graham crackers and flour if you aren’t gluten/wheat free!
Keywords: Cheesecake, Strawberry, Rhubarb