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Rhubarb Cheesecake Creams

Creamy and tangy no-bake dessert featuring a silky cheesecake filling and bright rhubarb compote, perfect for spring and summer gatherings.

  • Total Time: 2 hours and 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup rhubarb, chopped
  • 1/2 cup sugar (for compote)
  • 1 tablespoon lemon juice
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • Graham cracker crumbs (for serving)

Instructions

  1. Combine rhubarb, 1/2 cup sugar, and lemon juice in a saucepan. Cook over medium heat until rhubarb is tender. Let it cool to form a compote.
  2. Mix cream cheese, sour cream, 1/2 cup sugar, and vanilla extract in a bowl. Beat until smooth.
  3. Whip heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture.
  4. Layer cheesecake mixture and rhubarb compote in serving glasses. Top with graham cracker crumbs.
  5. Chill before serving.

Notes

Soften cream cheese to room temperature for a lump-free filling. Don’t overcook the rhubarb; leave a few soft chunks for texture in the compote.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 glass
  • Calories: 250
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: rhubarb, cheesecake, no-bake dessert, spring dessert, easy dessert