Mini No Bake Cheesecake with Strawberry Rhubarb Compote 6 servings 45 min prep time 1 hr 10 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* There’s no oven required for these quaint, single-serving cheesecakes topped with strawberry rhubarb compote from Alana at Feast Fix Flair. IngredientsCheesecake3 ounces (about 5 rectangles) graham crackers , any flavor 3 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat melted 4 ounces Vermont Creamery Goat Cheese at room temperature 4 ounces Vermont Creamery Crème Fraîche 1 lemon, for zest 1 tablespoon fresh lemon juice 8 ounces Vermont Creamery Mascarpone 2 tablespoons granulated sugar 1 teaspoon vanilla bean paste Pinch salt Compote6 ounces fresh strawberries, diced into small cubes, divided 1 stalk fresh rhubarb, chopped into 1/2-inch pieces 1 1/2 tablespoon granulated sugar 1 lemon, for zest 1 tablespoon lemon juice 1 teaspoon vanilla bean paste 1/8 teaspoon ground cardamom Get Ingredients Directions STEP 1 Place graham crackers into food processor; pulse until fine and sandy. Conversely, you can place the crackers in a double ziplock bag and crush them using a rolling pin or empty bottle of wine. Pour melted butter over crumbs and mix together with a fork until all are evenly coated in butter. Spoon into six jars, distributing evenly amongst all jars, Pat down lightly if desired. STEP 2 Combine goat cheese, creme fraiche, and lemon zest and 1 tablespoon juice in stand mixer bowl; whisk on medium until throughly combined. Add mascarpone, 2 tablespoons sugar, 1 teaspoon vanilla bean paste, and salt; whisk until smooth. Evenly spoon mixture over graham cracker crumbs in jars. Cover jars with lids; place in refrigerator. STEP 3 Reserve 1/3 strawberries for topping. STEP 4 Place remaining diced strawberries into saucepan. Add all remaining compote ingredients; stir lightly to coat. Bring to a simmer over medium heat, then reduce heat to medium-low. Mix and mash the fruit a bit with a wooden spoon. Cook 10-15 minutes or until mixture is soft but still in pieces. Remove from heat; transfer to a small glass bowl or container to cool to room temperature. STEP 5 Spoon compote over cheesecake mixture, distributing evenly. Sprinkle reserved strawberries on top then cover and chill until ready to serve. Alana Kysar Alana Kysar Vermont Creamery friend and fan, Alana Kysar shares stories about coming together around the table, be it cooking, baking, dining, or nerding out on provisions through her blog Fix Feast Flair. Born and raised in the cultural melting pot of Hawaii, Alana draws inspiration from her childhood, travels, and her current home of Los Angeles. To learn more about Alana, visit her blog, Feast Fix Flair. Related Recipes Mini Nutmeg Bundt Cakes Ginger Molasses Apple Cake 14-Layer Honey Cake Gluten-Free Chocolate Bundt Cake French “Tarte aux fraises” Chocolate Chip Cookies