Rhubarb Cheesecake Creams Recipe
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.
- 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
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
- 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.
- 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.
- Prepare Crust Layer: In a small bowl, mix graham cracker crumbs with melted butter until the crumbs are fully coated and resemble wet sand.
- 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.
- 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
Find it online: https://servedbynora.com/rhubarb-cheesecake-creams-recipe/
