If you’re looking for a show-stopping spring or summer dessert that’s as darling as it is delicious, these No-Bake Rhubarb Cheesecake Jars are pure magic in a glass. With their vibrant layers of buttery graham cracker crust, fluffy vanilla cheesecake, and tangy homemade rhubarb compote, they’re jam-packed with color, flavor, and all the joyful nostalgia of backyard garden parties. Light and creamy without a hint of oven heat, these personal-sized cheesecakes are the perfect sweet ending to any gathering.
Ingredients You’ll Need
Part of what makes these No-Bake Rhubarb Cheesecake Jars so irresistible is their simplicity. Every ingredient plays a key role, whether it’s for tang, texture, or that pop of pink that makes each jar so inviting.
- Rhubarb (1 1/2 cups, chopped): Fresh rhubarb brings a unique tartness and gorgeous color to the compote.
- Granulated sugar (1/4 cup): Sweetens the tart rhubarb just enough to balance its natural zing.
- Lemon juice (1 tablespoon): A dash of brightness that enhances the rhubarb’s flavor.
- Graham cracker crumbs (1 cup): The classic base for cheesecake, providing a sweet and crunchy foundation.
- Melted butter (3 tablespoons): Binds the crumbs together for a crust that holds up beautifully in each jar.
- Cream cheese (8 oz, softened): The rich, creamy backbone of the cheesecake filling.
- Powdered sugar (1/2 cup): Dissolves easily into the filling for a smooth, luscious texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth of flavor to the cheesecake layer.
- Heavy whipping cream (1 cup, cold): Whipped into peaks, this creates an airy, melt-in-your-mouth filling.
- Fresh mint or strawberries (optional, for garnish): A final flourish for color and a little extra freshness.
How to Make No-Bake Rhubarb Cheesecake Jars
Step 1: Make the Rhubarb Compote
Start by combining rhubarb, granulated sugar, and lemon juice in a small saucepan over medium heat. As you stir and the mixture gently bubbles, you’ll see the rhubarb soften and transform into that signature jammy texture within 10–12 minutes. Set it aside to cool completely, as a chilled compote will layer beautifully without melting the rest of the dessert.
Step 2: Prepare the Graham Cracker Crust
In a mixing bowl, stir together the graham cracker crumbs and melted butter until every crumb glistens. This buttery blend is the base of your cheesecake jars, so take a moment to make sure it’s evenly mixed. Spoon about 2 tablespoons of the mixture into each jar and gently press it down. You’ll want a firm, even layer that holds its place as the foundation for everything that comes next.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is silky and smooth — no lumps allowed! In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Then, gently fold the whipped cream into the cream cheese mixture to keep everything light and airy. The result is a cloud-like filling that perfectly complements the tart compote and crunchy crust.
Step 4: Assemble the Jars
Now for the fun part: layering! Spoon or pipe the cheesecake filling over each crust, making sure to leave room for the rhubarb compote. Top each jar with a generous spoonful of the cooled rhubarb mixture, letting the vibrant color peek through. Cover and chill the jars in the refrigerator for at least 2 hours, so the flavors can fully mingle and the texture sets up just right.
Step 5: Garnish and Serve
Right before serving, add a sprig of fresh mint or a few pretty slices of strawberry to each jar for a refreshing finish and a burst of color. Bring out your No-Bake Rhubarb Cheesecake Jars when friends or family are gathered — watch their faces light up as you hand them their own little pot of creamy, tangy joy.
How to Serve No-Bake Rhubarb Cheesecake Jars
Garnishes
A few thoughtful garnishes can transform your No-Bake Rhubarb Cheesecake Jars from delightful to dazzling. Try a generous dollop of softly whipped cream, a sprig of fresh mint, or slices of ripe strawberries for added flair. You could even sprinkle some extra graham crumbs on top for a little crunch and contrast.
Side Dishes
If you’re making dessert the centerpiece of a summer meal, these jars pair well with light, fresh sides. Think a fruit salad bursting with berries or a citrusy sorbet on the side. Their creamy, tangy layers strike a perfect balance after a savory dinner or even alongside a platter of buttery shortbread cookies.
Creative Ways to Present
Part of the fun of No-Bake Rhubarb Cheesecake Jars is playing with presentation. Use mason jars for a rustic picnic vibe, or opt for stemless wine glasses for a touch of elegance at a dinner party. Mini dessert cups are ideal for tasting parties or buffets. For special occasions, try layering with diced strawberries or edible flowers for an extra pop of seasonal color.
Make Ahead and Storage
Storing Leftovers
These jars are even better after a little chill time, making them perfect for preparing in advance. Store any leftovers sealed in the refrigerator for up to three days. The crust holds up, the cheesecake remains dreamy, and the rhubarb compote keeps its sparkle.
Freezing
While you can freeze assembled No-Bake Rhubarb Cheesecake Jars, keep in mind that the texture of the whipped cream layer may change a bit after thawing. If you’d like to freeze, cover tightly and freeze for up to one month. Defrost overnight in the refrigerator for best results.
Reheating
The beauty of this recipe is that there’s no reheating required! These no-bake treats are designed to be served cold, straight from the fridge. If you’ve frozen the jars, simply let them thaw in the refrigerator until they’re creamy and ready to enjoy.
FAQs
Can I make No-Bake Rhubarb Cheesecake Jars ahead of time for a party?
Absolutely! These jars are a dream for entertaining. Prepare them up to a day in advance, keep them refrigerated, and add the garnishes just before serving for the freshest look and taste.
What can I use if I don’t have fresh rhubarb?
If fresh rhubarb isn’t in season, frozen rhubarb works well too. No need to thaw — just add a minute or two to the compote’s cooking time. You can also substitute strawberries or raspberries for a different fruity twist.
Can I use a different cookie or biscuit for the crust?
Definitely! While graham crackers are classic, digestive biscuits, vanilla wafers, or even gingersnaps make fantastic alternatives. Just crush and mix with butter as directed.
How long will these No-Bake Rhubarb Cheesecake Jars last in the fridge?
Stored tightly covered, they’ll keep their taste and texture for up to three days in the refrigerator. After that, the crust can soften and the fruit layer may weep, so they’re best enjoyed fresh.
Can I double the recipe for a crowd?
Yes! This recipe is easily doubled or tripled. Simply multiply the ingredients, and use as many jars as you need. You can also layer everything in a large trifle dish for a pretty centerpiece if you’re serving a crowd.
Final Thoughts
If you’re ready for a foolproof, gorgeous, and utterly scrumptious treat, give these No-Bake Rhubarb Cheesecake Jars a try. They’re easy, festive, and full of flavors that are just begging to be shared. Trust me, once you taste that creamy cheesecake paired with a tangy swirl of rhubarb, you’ll be looking for every excuse to make them again!
Print
No-Bake Rhubarb Cheesecake Jars Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 6 jars
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
These delightful No-Bake Rhubarb Cheesecake Jars offer a perfect balance of tangy rhubarb compote, creamy cheesecake filling, and buttery graham cracker crust. It’s a refreshing and easy-to-make dessert, ideal for summer gatherings or a sweet treat any time of the year.
Ingredients
Rhubarb Compote:
- 1 1/2 cups rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Garnish:
- Fresh mint or strawberries (optional)
Instructions
- Rhubarb Compote: In a small saucepan, cook rhubarb, granulated sugar, and lemon juice until soft. Let cool.
- Graham Cracker Crust: Mix graham cracker crumbs with melted butter. Press into jars.
- Cheesecake Filling: Beat cream cheese, powdered sugar, vanilla until smooth. Whip heavy cream, fold into cream cheese. Fill jars.
- Assembly: Top with rhubarb compote. Chill for 2 hours. Garnish before serving.
Notes
- Make ahead for easy entertaining.
- Substitute rhubarb with strawberries or raspberries for a different flavor.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 jar
- Calories: 360
- Sugar: 21 g
- Sodium: 170 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
