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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.

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

Instructions

  1. 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.
  2. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
  5. Add a spoonful of graham cracker crumbs to the bottom of each serving glass.
  6. Layer with cream cheese mixture and rhubarb compote. Repeat layers if desired.
  7. Chill for at least 1 hour before serving.
  8. Top with extra whipped cream and a rhubarb slice for garnish if desired.

Notes

If fresh rhubarb isn’t available, you can use frozen rhubarb, adjusting the cooking time as needed.

For a gluten-free option, use gluten-free graham cracker crumbs or substitute with crushed almonds or oats for the base layer.

For a vegan version, use plant-based cream cheese and coconut cream instead of heavy cream.

Add a layer of fresh berries for a fruity twist.

Nutrition

Find it online: https://chocolatecoveredamy.com/rhubarb-cheesecake-creams/