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
Scale
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
