Why You’ll Love This Recipe

The combination of tangy rhubarb and creamy cheesecake filling makes this dessert a refreshing yet indulgent treat. The rhubarb compote provides a burst of tartness, while the rich cream cheese and whipped cream mixture offers a perfect balance of sweetness and creaminess. With the addition of graham cracker crumbs for texture, each bite is a delightful mix of creamy, crunchy, and fruity goodness. This dessert is not only easy to prepare, but it also looks impressive when served in individual glasses, making it a great choice for entertaining or just a special treat.

Ingredients

2 cups fresh rhubarb, chopped
1/3 cup granulated sugar
1 tablespoon lemon juice
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup graham cracker crumbs
Optional: extra whipped cream and rhubarb slices for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, and lemon juice. Cook until the rhubarb is soft and breaking down, about 10 minutes. Let cool completely.
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
Add a spoonful of graham cracker crumbs to the bottom of each serving glass.
Layer with cream cheese mixture and rhubarb compote. Repeat layers if desired.
Chill for at least 1 hour before serving.
Top with extra whipped cream and a rhubarb slice for garnish if desired.

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes + chill time

Variations

Rhubarb Compote Alternative: If fresh rhubarb isn’t available, you can substitute with frozen rhubarb, though you may need to adjust the cooking time to ensure it breaks down well.
Gluten-Free Option: To make this dessert gluten-free, use gluten-free graham cracker crumbs or substitute with crushed almonds or oats for the base layer.
Berry Twist: Add a layer of fresh berries like strawberries or raspberries along with the rhubarb compote for a mixed fruit flavor.
Vegan Option: For a vegan version, use plant-based cream cheese and coconut cream instead of heavy cream.

Storage/Reheating

These Rhubarb Cheesecake Creams should be stored in the refrigerator, where they will stay fresh for up to 2 days. Keep them tightly covered to maintain freshness. They do not need to be reheated, as they are served chilled.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works just as well. Simply thaw it and cook it down in the same way as fresh rhubarb. Just be sure to drain any excess liquid before adding the sugar and lemon juice.

Can I prepare these ahead of time?

Yes! These cheesecake creams can be made up to a day in advance. Just be sure to chill them in the fridge for at least 1 hour before serving for the best texture and flavor.

How can I make these less sweet?

If you prefer a less sweet dessert, you can reduce the amount of powdered sugar in the cream cheese mixture or use a sugar substitute. You can also decrease the sugar in the rhubarb compote.

Can I use a different type of fruit instead of rhubarb?

Absolutely! You can swap out rhubarb for other tart fruits like cranberries, strawberries, or even a mix of berries. Just cook the fruit with a bit of sugar and lemon juice until softened.

Can I make this in a large dish instead of individual glasses?

Yes, you can assemble the dessert in a large serving dish. Just layer the graham cracker crumbs, cream cheese mixture, and rhubarb compote, then chill and serve in portions.

Can I add more texture to this dessert?

For extra crunch, try adding chopped nuts such as almonds, pecans, or walnuts between the layers of cream cheese and rhubarb.

How do I know when the rhubarb compote is done?

The rhubarb should be soft and breaking down into a thick, jam-like consistency. If there’s too much liquid, continue cooking it for a few more minutes to allow it to reduce.

Can I use a different type of sweetener in this recipe?

Yes, you can substitute the granulated sugar and powdered sugar with alternatives like honey, maple syrup, or stevia, though it may alter the flavor slightly.

Can I make this dessert without graham cracker crumbs?

Yes, you can substitute the graham cracker crumbs with crushed cookies, oats, or even a simple shortbread cookie base.

Is this dessert suitable for a dairy-free diet?

For a dairy-free version, use dairy-free cream cheese and coconut cream instead of heavy cream. The rhubarb compote should also be fine as long as it’s made with a non-dairy sweetener.

Conclusion

Rhubarb Cheesecake Creams offer a delightful combination of tangy and creamy flavors that make for an elegant and refreshing dessert. Whether you’re celebrating the season with friends or simply treating yourself, these no-bake cheesecake creams are an easy and impressive way to enjoy fresh rhubarb. Their creamy texture, balanced sweetness, and beautiful presentation are sure to make them a favorite at any gathering.

Rhubarb Cheesecake Creams

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Rhubarb Cheesecake Creams are a delightful no-bake dessert that combines the tangy brightness of fresh rhubarb with the smooth, creamy richness of whipped cream cheese, layered with buttery graham cracker crumbs. This elegant and refreshing dessert is perfect for spring and summer entertaining.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes + chill time
Yield: 6 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, and lemon juice. Cook until the rhubarb is soft and breaking down, about 10 minutes. Let cool completely.
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
Add a spoonful of graham cracker crumbs to the bottom of each serving glass.
Layer with cream cheese mixture and rhubarb compote. Repeat layers if desired.
Chill for at least 1 hour before serving.
Top with extra whipped cream and a rhubarb slice for garnish if desired.