Rhubarb Cheesecake Creams Recipe
Rhubarb Cheesecake Creams are a delightful no-bake dessert featuring layers of tangy rhubarb compote, smooth cream cheese filling, and buttery graham cracker crumbs, perfect for a refreshing and elegant treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Rhubarb Compote
- 2 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1 cup heavy cream, whipped
Graham Cracker Base
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- Make Rhubarb Compote: In a saucepan, combine chopped rhubarb, granulated sugar, and water. Cook over medium heat for 10-15 minutes, stirring occasionally until the rhubarb softens and forms a thick compote. Remove from heat and stir in vanilla extract. Allow the mixture to cool completely to room temperature.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and lemon zest until smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated and light.
- Prepare Graham Cracker Base: In a small bowl, combine graham cracker crumbs with melted butter and mix well until the crumbs are evenly coated and hold together slightly.
- Assemble Dessert: In serving glasses, layer graham cracker crumb mixture at the bottom followed by a layer of the cheesecake filling. Top this with a layer of rhubarb compote. Repeat layering if desired to fill the glasses.
- Chill and Serve: Place the assembled glasses in the refrigerator and chill for at least 2 hours to allow flavors to meld and the desserts to set. Serve chilled for best taste and texture.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Gently fold in the whipped cream to keep the filling light and airy.
- The dessert can be prepared a day in advance and stored covered in the refrigerator.
- For a less sweet version, reduce the granulated sugar in the rhubarb compote slightly.
- Use fresh or frozen rhubarb; if frozen, thaw and drain excess liquid before cooking.
Keywords: rhubarb dessert, no-bake cheesecake, creamy dessert, layered dessert, rhubarb compote, graham cracker crust, easy cheesecake, summer dessert
Find it online: https://leofoster.com/rhubarb-cheesecake-creams-recipe/
