Description
The perfect combination of tangy rhubarb and creamy cheesecake in a single, indulgent dessert cup. This vibrant and delicious treat is perfect for spring or summer gatherings.
Ingredients
Scale
- 2 cups (300 g) diced rhubarb
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) water
- 1 cup (120 g) graham crackers, crushed
- 4 tablespoons (60 ml) melted butter
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) heavy cream, whipped
Instructions
- Prepare the Rhubarb Compote: In a small saucepan, combine rhubarb, sugar, and water. Cook over medium heat until the rhubarb softens and breaks down, about 10 minutes. Let it cool completely.
- Make the Graham Cracker Crust: Crush graham crackers into fine crumbs and mix with melted butter. Press the mixture into the bottom of your jars or ramekins.
- Prepare the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add vanilla extract. In a separate bowl, whip heavy cream to soft peaks, then gently fold it into the cream cheese mixture.
- Layer the Dessert: Spoon the cheesecake filling over the graham cracker crust, followed by a layer of rhubarb compote. Repeat layers if desired.
- Chill: Refrigerate for at least 2 hours before serving to allow the layers to set.
- Garnish: Top with fresh mint leaves, a dollop of whipped cream, or a sprinkle of powdered sugar before serving.
Notes
Let the cream cheese soften to avoid lumps in the filling. Chill your mixing bowl for better whipped cream results. Adjust the sweetness of the rhubarb compote to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: rhubarb cheesecake, spring dessert, summer dessert, no-bake cheesecake, rhubarb recipe