Description
No-Bake Rhubarb Cheesecake Jars are a delightful and refreshing dessert featuring a buttery graham cracker crust, creamy sweetened cream cheese filling, and a tangy homemade rhubarb compote topping. This easy, no-bake recipe is perfect for individual servings in jars and requires minimal preparation with a few hours of chilling time for the cheesecake to set.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
Cheesecake Filling
- 1 1/2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Rhubarb Compote
- 1 cup fresh rhubarb, chopped
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
Instructions
- Make the Rhubarb Compote: In a small saucepan, combine the chopped rhubarb, granulated sugar, water, and lemon juice. Cook over medium heat for about 10 minutes or until the rhubarb softens and the compote thickens. Remove from heat and let it cool completely.
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with the melted unsalted butter until all crumbs are evenly coated and resemble wet sand.
- Assemble the Crust Layer: Divide the crumb mixture evenly among your serving jars. Press the crumbs down firmly at the bottom of each jar to form a compact crust layer.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, airy cheesecake filling.
- Layer the Filling: Spoon the cheesecake filling evenly over the crust layer in each jar, spreading it gently to cover the crust completely.
- Add the Rhubarb Compote: Spoon the cooled rhubarb compote on top of the cheesecake filling in each jar.
- Chill the Jars: Refrigerate the jars for at least 3 hours or until the cheesecake filling is set and firm.
- Serve: Serve the jars chilled for a refreshing dessert. Enjoy!
Notes
- Use fresh rhubarb for the best flavor; frozen rhubarb can be used but may result in a slightly watery compote.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Press the graham cracker crust firmly to create a solid base that holds the filling well.
- The dessert can be made a day ahead and refrigerated to save time.
- For a sweeter compote, adjust the granulated sugar according to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
