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
Scale
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
