Description
This No-Bake Rhubarb Cheesecake Jars recipe offers a refreshing and easy-to-make dessert perfect for warm weather. Featuring a crunchy graham cracker crust, creamy cheesecake filling, and tangy rhubarb compote, these individual jars are elegant and convenient for serving at gatherings or as a sweet treat at home.
Ingredients
Scale
For the crust layer:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
For the rhubarb compote:
- 2 cups chopped rhubarb (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
For assembly:
- 4 small jars (6 to 8 ounces each)
- Optional whipped cream and fresh mint for garnish
Instructions
- Prepare the crust: In a small bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Divide the mixture evenly among the jars and press gently into the bottom to form a firm crust layer.
- Make the rhubarb compote: Place chopped rhubarb, sugar, and lemon juice in a saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the rhubarb softens, breaks down, and the mixture thickens. Remove from the heat and stir in the vanilla extract. Allow the compote to cool completely before using.
- Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Assemble the jars: Spoon or pipe the cheesecake filling over the crust layer in each jar. Top each with a generous spoonful of the cooled rhubarb compote. Cover the jars and refrigerate for at least 2 hours, allowing the flavors to meld and the filling to set.
- Serve: Optionally garnish each jar with whipped cream and a sprig of fresh mint before serving for an elegant touch.
Notes
- Prepare these cheesecake jars a day ahead and store them in the fridge for convenience.
- For added texture and flavor, finely chop nuts such as pecans or walnuts and mix them into the crust mixture before pressing.
- Substitute rhubarb with fresh strawberries or raspberries for a fruity variation based on preference or seasonal availability.
