Rhubarb Cheesecake Creams Recipe
Introduction
Rhubarb Cheesecake Creams are a delightful no-bake dessert that combines tangy rhubarb compote with rich, creamy cheesecake layers. Perfect for spring and summer, this treat is easy to assemble and impressive to serve.
Ingredients
- 2 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1 cup heavy cream, whipped
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- Step 1: In a saucepan, combine the rhubarb, granulated sugar, and water. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the rhubarb softens and turns into a compote. Remove from heat and stir in the vanilla extract. Allow it to cool completely.
- Step 2: In a mixing bowl, beat the softened cream cheese, powdered sugar, and lemon zest together until smooth and creamy. Carefully fold in the whipped heavy cream until well combined.
- Step 3: In a small bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated.
- Step 4: To assemble, layer the graham cracker crumbs at the bottom of serving glasses or bowls. Add a layer of the cheesecake filling, then top with a layer of rhubarb compote. Repeat the layers if desired.
- Step 5: Chill the assembled desserts in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Tips & Variations
- For a sweeter compote, increase the sugar slightly or drizzle honey over the top before serving.
- Try adding a sprinkle of toasted nuts or coconut flakes on top for extra texture.
- Use ginger or cinnamon in the rhubarb compote for a warm spice twist.
- Swap graham cracker crumbs with crushed digestive biscuits or shortbread for a different base flavor.
Storage
Store the Rhubarb Cheesecake Creams covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve. Reheat is not recommended, as the creamy layers and compote are best enjoyed cold and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the rhubarb compote ahead of time?
Yes, the rhubarb compote can be made a day in advance and stored in the refrigerator. Just bring it back to room temperature before layering with the cheesecake mixture.
Can I use frozen rhubarb instead of fresh?
Absolutely. Just thaw and drain any excess liquid from the frozen rhubarb before cooking it into the compote to avoid a watery dessert.
PrintRhubarb Cheesecake Creams Recipe
Rhubarb Cheesecake Creams are a delightful no-bake dessert featuring a tangy rhubarb compote layered with a smooth, creamy cheesecake filling and a crunchy graham cracker crust. This refreshing treat is perfect for spring and summer, combining the tartness of rhubarb with the richness of cream cheese and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- Make Rhubarb Compote: In a saucepan, combine the 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 the vanilla extract, and let the mixture cool completely.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and lemon zest until the mixture is smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated, maintaining a light and fluffy texture.
- Make Crust: In a small bowl, mix the graham cracker crumbs with melted butter until evenly combined and crumbly.
- Assemble Dessert: In serving glasses or cups, start by layering the graham cracker crumb mixture at the bottom. Next, add a layer of the cheesecake filling, followed by a layer of the cooled rhubarb compote. Repeat the layering if desired to fill the glasses further.
- Chill: Refrigerate the assembled Rhubarb Cheesecake Creams for at least 2 hours to allow the flavors to meld and the filling to set before serving.
Notes
- You can substitute graham cracker crumbs with digestive biscuits or crushed shortbread for a different crust flavor.
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Whip the heavy cream until soft peaks form to maintain a light texture in the cheesecake filling.
- Rhubarb can be tart; adjust the sugar in the compote to your taste preference.
- For an extra garnish, sprinkle some extra lemon zest or a few fresh berries before serving.
Keywords: rhubarb, cheesecake creams, no-bake dessert, rhubarb compote, creamy dessert, graham cracker crust, spring dessert
