2 cups diced rhubarb
¼ cup Stevia Extract in the Raw or regular sugar
½ tsp cinnamon
½ tsp vanilla
1/2 cup graham crumbs (you can find these at most grocery
½ cup cream cheese, room temperature
½ cup low-fat ricotta cheese
Juice of ½ lemon juice
1 Tbsp Stevia Extact in the Raw or regular sugar
½ tsp vanilla extract
Combine rhubarb, sweetener and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla. Set aside.
In a bowl, mix together graham crumbs, walnuts and maple syrup until everything is moist. Grease 6 muffin cups and evenly divide crumb mixture among the cups and press down flat. Mix together cream cheese, ricotta cheese, lemon juice, sweetener and vanilla extract. Divide cheese mixture among the 6 muffin cups. Place the muffin tin in the refrigerator to chill for at least 2 hours. To unmold, carefully slide a butter knife around the edges of the muffin cups and gently lift the mini cheesecakes. Serve topped rhubarb sauce.