Rhubarb Cheesecake Creams Recipe

Introduction

Rhubarb Cheesecake Creams offer a delightful balance of tangy fruit and creamy sweetness, perfect for a refreshing dessert. These layered treats combine soft rhubarb compote, smooth cheesecake filling, and crunchy graham cracker crumbs for a simple yet elegant finish.

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

1. Step 1: In a saucepan, combine the 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 the vanilla extract. Let it cool completely.
2. Step 2: In a bowl, beat the softened cream cheese, powdered sugar, and lemon zest until smooth and creamy. Gently fold in the whipped heavy cream to create a light cheesecake filling.
3. Step 3: In a small bowl, mix the graham cracker crumbs with the melted butter until combined.
4. Step 4: Assemble the dessert by layering graham cracker crumbs at the bottom of serving glasses, followed by the cheesecake filling, and then a layer of rhubarb compote. Repeat the layers if you like.
5. Step 5: Chill the assembled glasses in the refrigerator for at least 2 hours to set before serving.

Tips & Variations

• Use fresh or frozen rhubarb depending on the season; just thaw frozen rhubarb before cooking.
• Add a pinch of ground ginger or cinnamon to the rhubarb compote for a warm spice note.
• Swap graham cracker crumbs for digestive biscuits or crushed shortbread for a different crust flavor.
• For a lighter version, substitute half of the cream cheese with mascarpone or Greek yogurt.

Storage

Store the rhubarb cheesecake creams covered in the refrigerator for up to 2 days. The texture is best enjoyed chilled, so avoid freezing as it may alter the creaminess. If needed, allow the dessert to sit at room temperature for 10 minutes before serving for a softer texture.

How to Serve

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 3 days in advance and stored in the refrigerator. Bring it to room temperature before layering for easier assembly.

What can I use instead of heavy cream?

If you don’t have heavy cream, you can whip full-fat coconut cream as a dairy-free alternative, or use chilled whipping cream for similar results.

Rhubarb Cheesecake Creams Recipe

Print Recipe

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Delight in the tangy sweetness of Rhubarb Cheesecake Creams, a no-bake layered dessert featuring a luscious cream cheese filling, tart rhubarb compote, and a buttery graham cracker crust. Perfectly chilled and easy to assemble, this elegant treat balances creamy, fruity, and crunchy textures for a refreshing dessert.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Crust Layer

• ½ cup graham cracker crumbs
• 1 tablespoon melted butter

Instructions

1. Prepare 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 breaks down into a compote. Remove from heat, stir in vanilla extract, and allow to cool completely.
2. Make 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 well incorporated while maintaining the airy texture.
3. Prepare Crust Layer: In a small bowl, mix graham cracker crumbs with melted butter until the crumbs are fully coated and resemble wet sand.
4. Assemble Desserts: In serving glasses, layer the graham cracker mixture at the bottom, followed by a generous layer of cheesecake filling, and then a layer of rhubarb compote. Repeat the layers if serving glasses allow for it, finishing with a rhubarb layer on top for a beautiful presentation.
5. Chill: Refrigerate the assembled desserts for at least 2 hours to allow the flavors to meld and the layers to set before serving.

Notes

• Ensure cream cheese is softened to room temperature for smooth mixing.
• You can substitute graham cracker crumbs with digestive biscuits for a different flavor profile.
• The rhubarb compote can be made a day ahead and stored refrigerated.
• Garnish with fresh mint or lemon zest before serving for added visual appeal.
• For a lighter version, substitute heavy cream with whipped coconut cream.

Keywords: Rhubarb cheesecake, no bake dessert, rhubarb compote, creamy cheesecake, graham cracker crust, layered dessert