Description
Indulge in the delightful flavors of summer with these No-Bake Rhubarb Cheesecake Jars. A perfect blend of tangy rhubarb compote and creamy cheesecake filling, all layered over a buttery graham cracker crust.
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
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon honey or extra sugar (optional, for sweetness)
Garnish:
- Fresh mint or extra rhubarb pieces
Instructions
- Rhubarb Compote: In a small saucepan, cook rhubarb, sugar, and lemon juice until thickened. Cool completely.
- Graham Cracker Crust: Mix crumbs with melted butter, press into jars.
- Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Whip cream and fold into mixture.
- Assembly: Layer cheesecake filling over crust, top with rhubarb compote. Chill before serving. Garnish as desired.
Notes
- You can swap graham crackers for digestive biscuits or shortbread cookies.
- Adjust the sweetness of the rhubarb compote depending on the tartness of the rhubarb.
- These jars can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 345
- Sugar: 22 g
- Sodium: 185 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
