Prepare the fruit compote by dicing rhubarb and strawberries, combining them with sugar and lemon juice, and simmering until softened. Thicken with cornstarch and water.

Create the crust by mixing graham cracker crumbs with melted butter and pressing into muffin liners.

Pre-bake the crust for 5 minutes at 325°F (160°C).

Mix the cheesecake filling by beating cream cheese, sugar, and Greek yogurt until smooth, then adding eggs and vanilla.

Assemble the cheesecakes by pouring filling over crusts and adding a dollop of fruit compote.

Swirl the compote into the batter and bake for 18-22 minutes.

Cool in the tin at room temperature for an hour, then refrigerate for at least three hours before serving.