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Rhubarb Jam Cheesecakes

Photo: Brian Kennedy; Styling: Lindsey Lower

Hands-on time 20 mins
Total time 1 hr, 40 mins
Yield

Serves 8 (serving size: 1 cheesecake)

Pull a cake out when you start making dinner, and it'll be ready for dessert. Now that's sweet!

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

Nutrition Information

  • calories 295
  • fat 8.3 g
  • satfat 4.8 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 1 g
  • carbohydrate 46 g
  • fiber 2 g
  • cholesterol 68 mg
  • iron 1 mg
  • sodium 315 mg
  • calcium 120 mg

How to Make It

  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.