Introduction

Rhubarb Cheesecake Creams are a delightful no-bake dessert that combines tangy rhubarb compote with creamy cheesecake layers and a crunchy graham cracker base. This easy-to-make treat is perfect for spring and summer gatherings or any time you crave a sweet and tart indulgence.

Two glass jars filled with a dessert showing three clear layers: the bottom layer is chunky red strawberry pieces, the middle layer is a thick, smooth creamy beige pudding, and the top layer is a bright red strawberry sauce. Each jar is topped with a fresh whole strawberry and a small green mint leaf. The jars sit on a round black textured board placed on a white marbled surface. Around the jars are halved fresh strawberries, a silver spoon, white flowers, and a soft gray-blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rhubarb, chopped
½ cup granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup heavy cream, whipped
½ cup graham cracker crumbs
1 tablespoon melted butter

Instructions

Step 1: In a saucepan, combine the chopped rhubarb, granulated sugar, and water. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the rhubarb softens and forms a compote. Remove from heat and stir in vanilla extract. Allow to cool completely.
Step 2: In a mixing bowl, beat the softened cream cheese together with the powdered sugar and lemon zest until the mixture is smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated.
Step 3: In a small bowl, combine the graham cracker crumbs with the melted butter until they are evenly moistened.
Step 4: To assemble, layer the graham cracker crumb mixture at the bottom of serving glasses or bowls. Add a layer of the cheesecake filling, followed by a layer of rhubarb compote. Repeat the layers if desired.
Step 5: Chill the assembled desserts in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the layers to set.

Tips & Variations

For a sweeter compote, adjust the sugar amount to taste or add a splash of orange juice for extra flavor.
Use gingersnap crumbs instead of graham crackers for a spicy twist.
Try topping with fresh berries or a sprinkle of toasted nuts for added texture.
If you prefer a firmer cheesecake layer, chill the cream cheese mixture before folding in the whipped cream.

Storage

Store the Rhubarb Cheesecake Creams in airtight containers in the refrigerator for up to 3 days. They are best enjoyed chilled, and can be gently stirred before serving if separation occurs. Avoid freezing, as the texture may change upon thawing.

How to Serve

The image shows three small clear glass jars filled with a layered dessert. Each jar has three layers: a bottom layer of smooth red strawberry puree, a middle layer of thick creamy white custard, and a top layer of chunky red strawberry sauce. One jar in the front has a black spoon inside, digging into the top red layer. The jars sit on a black surface with scattered fresh whole strawberries around them, along with a white cloth with lace. In the background, a few more jars and a finger biscuit are visible. The surface is changed to a white marbled texture with the jars placed closely together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rhubarb compote ahead of time?

Yes, the rhubarb compote can be made up to 2 days in advance and stored in the refrigerator. Just ensure it is cooled completely before assembling the dessert.

Is it possible to substitute cream cheese with a lighter option?

You can try using mascarpone or ricotta cheese for a lighter texture, but the cheesecake layer may be less firm. Adjust sweetness as needed when substituting.