Description
These No-Bake Rhubarb Cheesecake Jars are a delightful spring or summer treat, layered with buttery graham cracker crust, creamy vanilla cheesecake filling, and a bright, tangy rhubarb compote. A no-fuss dessert that’s both elegant and easy to make! #rhubarbcheesecake #nobakedessert #cheesecakejars #springdessert
Ingredients
Scale
Rhubarb Compote
- 2 cups chopped rhubarb
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
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 cup heavy cream, whipped
Instructions
- Make the compote: In a saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat until rhubarb softens and the mixture thickens, about 10–15 minutes. Stir in vanilla and let cool completely.
- Prepare the crust: Mix graham cracker crumbs with melted butter until well combined. Press a spoonful into the bottom of each jar to form a crust layer.
- Make the filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
- Assemble the jars: Spoon the cheesecake filling over the crust layer in each jar.
- Top and chill: Add a generous spoonful of cooled rhubarb compote on top. Chill jars in the refrigerator for at least 2 hours before serving.
Notes
- You can prepare the rhubarb compote up to 3 days in advance—just store in the fridge until ready to use.
- Swap graham crackers for crushed digestive biscuits or ginger snaps for a fun twist.
- Add a touch of orange zest to the compote for extra brightness.
- Use a piping bag for a cleaner layer of cheesecake filling in the jars.
- These jars travel well—perfect for picnics or garden parties.
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg