Description
Delicious no-bake cheesecake jars layered with tangy rhubarb compote and creamy cheesecake filling — perfect for an easy, elegant dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1 1/2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh rhubarb, chopped
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
Instructions
- In a small saucepan, combine rhubarb, granulated sugar, water, and lemon juice. Cook over medium heat until rhubarb is soft and compote thickens, about 10 minutes. Let cool.
- In a bowl, mix graham cracker crumbs with melted butter until crumbs are evenly coated.
- Divide crumb mixture evenly among serving jars and press down firmly to create a crust layer.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into cream cheese mixture.
- Layer cheesecake filling over crust in jars, then spoon rhubarb compote on top.
- Refrigerate jars for at least 3 hours, or until set.
- Serve chilled and enjoy!
Notes
- Use fresh rhubarb for best flavor and texture.
- Adjust sugar in compote depending on rhubarb tartness.
- Can be made a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg