No-Bake Rhubarb Cheesecake Jars Recipe
If you’re craving a creamy, tangy, and sweet treat that feels special but is a breeze to make, let me introduce you to my latest obsession: No-Bake Rhubarb Cheesecake Jars. These charming little desserts layer fresh rhubarb compote with a lusciously smooth cheesecake filling and buttery graham cracker crumbs, all tucked inside individual jars. The vibrant pink swirl of rhubarb against the silky cheesecake is so eye-catching, you’ll want to serve these at every picnic, potluck, or anytime you need a taste of summery joy without turning on the oven.
Ingredients You’ll Need
One of my favorite things about this recipe is how it transforms simple, familiar ingredients into an unforgettable dessert. Every component brings something unique: tartness, creaminess, crunch, or sweetness—layered together perfectly in each bite.
- Fresh or frozen rhubarb (1 cup chopped): The star of the show, rhubarb cooks down into a beautiful, tangy compote to balance the richness.
- Granulated sugar (2 tablespoons): Just enough to sweeten the rhubarb without masking its natural zing.
- Lemon juice (1 teaspoon): A splash of brightness that wakes up all the flavors in the compote.
- Graham cracker crumbs (1 cup): Brings that familiar cheesecake crunch, and you can swap with digestive biscuits for a twist.
- Melted butter (3 tablespoons): Binds the crumbs into the perfect crust and adds a buttery finish.
- Cream cheese, softened (8 oz): The creamy base of the cheesecake layer, so let it come to room temp for easiest mixing.
- Powdered sugar (½ cup): Gives the cheesecake layer silky sweetness and smooth texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out the flavors.
- Heavy cream, whipped (½ cup): Gently folded in for that dreamy, airy cheesecake texture.
- Fresh mint or extra rhubarb for garnish (optional): A pop of color and freshness to finish your No-Bake Rhubarb Cheesecake Jars in style.
How to Make No-Bake Rhubarb Cheesecake Jars
Step 1: Cook the Rhubarb Compote
In a small saucepan over medium heat, combine your chopped rhubarb, granulated sugar, and a squeeze of lemon juice. Let everything simmer for 8 to 10 minutes, stirring every so often, until the rhubarb softens and turns into a gorgeous, rosy jam. Set the compote aside and let it cool completely—this is the magic that brings tangy brightness to your No-Bake Rhubarb Cheesecake Jars!
Step 2: Make the Graham Cracker Crust
While your compote cools, mix the graham cracker crumbs with melted butter in a bowl. Stir until all the crumbs are evenly moistened and the mixture looks like sand. Scoop a few spoonfuls into the bottom of each jar and gently press with the back of a spoon to make a sturdy base—it’s impossible to resist sneaking a taste at this stage!
Step 3: Prepare the Cheesecake Filling
In a fresh bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer if you have one to ensure the filling is smooth, fluffy, and completely lump-free. Once whipped, gently fold in the freshly whipped heavy cream—don’t rush, this keeps your cheesecake layer irresistibly light.
Step 4: Layer and Assemble
Now let’s build those beautiful jars. Spoon a generous layer of cheesecake mixture onto your crust, followed by a swirl of the cooled rhubarb compote. If your jars are tall, feel free to repeat the layers—you’ll get extra prettiness and flavor in every spoonful. Finish each jar with a final flourish of compote on top.
Step 5: Chill and Garnish
Pop the assembled jars in the fridge for at least 2 hours (overnight works too!) to let the flavors meld and the cheesecake set. When you’re ready to serve, garnish with fresh mint or a few pieces of rhubarb for that irresistible finishing touch. Your No-Bake Rhubarb Cheesecake Jars are ready to dazzle!
How to Serve No-Bake Rhubarb Cheesecake Jars
Garnishes
The right garnish makes these No-Bake Rhubarb Cheesecake Jars feel truly special. A little sprig of fresh mint, a dusting of extra graham crumbs, or a fan of thinly sliced rhubarb amplifies their color and charm. If you’re feeling extra fancy, a few edible flowers or a drizzle of honey elevate each jar into a showstopper.
Side Dishes
While these jars are perfectly satisfying on their own, they’re even lovelier paired with a light fruit salad, a glass of crisp iced tea, or even a platter of summer berries. The tart-sweet notes of the cheesecake complement simple sides, making them the perfect ending to a backyard barbecue or al fresco dinner.
Creative Ways to Present
No-Bake Rhubarb Cheesecake Jars are all about that visual wow factor! Serve them in classic mason jars for a rustic vibe, or use vintage glass cups for old-fashioned elegance. For parties, try small shot glasses for adorable “mini” versions—ideal for dessert tables. You can even wrap the jars with a little twine and a handwritten tag for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
One of the joys of this recipe is how beautifully it keeps! Simply screw the lids on your jars (or cover with plastic wrap) and store in the fridge for up to three days. The flavors develop even more, and the crust stays pleasantly buttery.
Freezing
If you’d like to get a jump on dessert, these jars are surprisingly freezer-friendly. Pop them (without garnishes) into the freezer, and they’ll keep for up to a month. Thaw overnight in the refrigerator before serving for best results. The texture of the cheesecake may firm up a little, but it still tastes wonderful.
Reheating
No baking means no reheating needed! To bring out the fullest flavor, let your No-Bake Rhubarb Cheesecake Jars sit at room temperature for 15-20 minutes before enjoying. This takes the chill off and makes the compote shine. If serving from frozen, thaw first as noted above.
FAQs
Can I use another fruit instead of rhubarb?
Absolutely! Strawberry is a popular choice that pairs beautifully with rhubarb, but you can swap in cherries, blueberries, or even peaches depending on what’s in season.
How can I make No-Bake Rhubarb Cheesecake Jars gluten-free?
It’s simple: replace the graham crackers with gluten-free cookies or almond flour. The rest of the ingredients are already naturally gluten-free, so you won’t sacrifice any flavor or pleasure.
Can I prepare these jars in advance?
Yes! You can make the entire recipe a day ahead and store the jars sealed in the fridge. Just add the garnishes right before serving for the freshest look.
Do I have to whip the cream myself?
For the best airy texture, whipped cream from scratch is recommended, but store-bought whipped cream (unsweetened) will work in a pinch. Just fold it in gently to keep the filling light.
What’s the best way to transport these jars to a picnic or party?
Secure the jar lids tightly, transport them upright in a cooler bag with ice packs, and garnish just before serving. No-Bake Rhubarb Cheesecake Jars are the perfect portable dessert—delicious and travel-friendly!
Final Thoughts
If you’re looking for an easy, irresistibly creamy dessert that celebrates summer’s best tart-and-sweet flavors, these No-Bake Rhubarb Cheesecake Jars are just what you need. Make them once and you’ll find yourself reaching for this recipe all season long—give them a try and get ready for rave reviews from everyone at your table!
Print
No-Bake Rhubarb Cheesecake Jars Recipe
- Total Time: 30 minutes (plus chilling)
- Yield: 4 jars 1x
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of these No-Bake Rhubarb Cheesecake Jars, a perfect summer dessert that combines the tangy sweetness of rhubarb with creamy cheesecake, all layered in cute jars for a delightful treat.
Ingredients
Rhubarb Compote:
- 1 cup chopped fresh or frozen rhubarb
- 2 tablespoons granulated sugar
- 1 teaspoon 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
- 1/2 cup heavy cream (whipped)
Garnish:
- Fresh mint or extra rhubarb (optional)
Instructions
- Rhubarb Compote: In a small saucepan, cook rhubarb, sugar, and lemon juice until jammy. Let cool.
- Graham Cracker Crust: Mix crumbs with melted butter, press into jars.
- Cheesecake Filling: Beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped cream.
- Assemble: Layer crust, cheesecake mixture, and rhubarb compote in jars. Chill for 2 hours.
- Serve: Garnish with mint or rhubarb.
Notes
- Try using digestive biscuits or almond flour for the crust.
- Experiment with adding strawberries for extra sweetness.
- Jars 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: 420
- Sugar: 18g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
