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Classic Rhubarb Cheesecake Creams — homemade rhubarb cheesecake creams recipe

Classic Rhubarb Cheesecake Creams

A refreshing and creamy dessert featuring layers of buttery graham cracker crust, smooth cheesecake filling, and tangy rhubarb compote.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Modern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Compote
  • 2 cups fresh rhubarb, chopped
  • 1 cup granulated sugar
Cheesecake Layer
  • 2 cups cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted

Equipment

  • Saucepan
  • Mixing bowls
  • Serving glasses
  • Electric mixer

Method
 

Steps
  1. Combine rhubarb and granulated sugar in a saucepan and cook over medium heat for 10 minutes until thickened; allow to cool completely.
  2. Mix graham cracker crumbs with melted butter and press the mixture into the bottom of 6 individual serving glasses, then place in the refrigerator.
  3. Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
  4. Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold into the cream cheese mixture.
  5. Layer the cheesecake cream over the prepared crusts in the glasses.
  6. Top each glass with the cooled rhubarb compote and refrigerate for at least 2 hours before serving.

Notes

Ensure the rhubarb compote is completely cooled before layering to prevent the cheesecake cream from melting.