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I can't get enough of rhubarb cheesecake creams when spring rolls around. They mix up zippy homemade rhubarb compote with creamy cheesecake ribbons and crispy bits on top. You don't need to bake them and they're the first to vanish when the family is over. Perfect when you want something fancy but don't want a hassle.
The very first time I made these, my husband was already asking for more before his first glass was even gone. Now, I've made it a yearly thing just for that creamy, layered goodness when rhubarb is around again.
Dreamy Ingredients
- Melted butter: Pulls the crumbs together and adds richness. Real butter makes it taste best
- Graham cracker crumbs: Brings crunch and that classic cheesecake vibe. Fresh crushed is always winning
- Heavy cream: Makes it super fluffy and light. Give it a good chill before you whip it up
- Lemon zest: Pops the flavors and freshens everything. Zest organic lemons for a punchier finish
- Powdered sugar: Makes things sweet and smooth. Sift it so you skip lumps
- Cream cheese: Adds luscious tang. Let it sit out so it mixes easy
- Vanilla extract: Gives that warm, round flavor. Go for real vanilla for a silky finish
- Water: Helps the rhubarb cook softly. Use filtered if you're worried about hard water
- Granulated sugar: Sweetens the rhubarb. Pure cane is tops for taste
- Rhubarb: Gets you that tart kick and pretty pink color. Firm, fresh stalks are best
Easy Steps to Make
- Chill and enjoy:
- Put your finished creams in the fridge at least two hours so layers can settle and flavors come together. Serve them cold and dig in
- Put it all together:
- Add that graham base to your glasses first with a gentle press. Pour in the fluffy cheesecake, keep the sides neat if you can. Tip the rhubarb compote over next. If you want, go wild and repeat the layers
- Mix graham layer:
- In a small bowl, toss graham crumbs with your melted butter till it all looks sandy and damp
- Beat cheesecake filling:
- Whip up cream cheese, powdered sugar, and lemon zest together in a big bowl—about two minutes with a hand mixer till it’s super creamy. Gently fold in the whipped heavy cream so you get no streaks and it's fluffy
- Make rhubarb compote:
- Simmer chopped rhubarb, granulated sugar, and water on medium for about 12 to 15 minutes, stirring here and there. Once it’s nice and thick, turn off the heat and swirl in vanilla. Let it cool off all the way
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Once I snip fresh rhubarb on a breezy Saturday, making this sweet treat is a guarantee. My kids love stacking up the layers and sneaking bits of that tart compote before we’re even done.
How to Keep Them Fresh
Stash these creams in the fridge with a cover—they’re good for two days. The crumbs might get softer but the flavors come together even more. Don’t freeze them though, or you’ll lose that smooth texture.
Switch Things Up
Try swapping some rhubarb for strawberries or raspberries if you want less tartness. Thick Greek yogurt or mascarpone mixed in gives a fresh twist. Need it gluten free? Grab the GF graham crackers instead.
Fun Ways to Serve
Show off the layers in see-through glasses for a wow look. Add some lemon zest curls or sprinkle on chopped pistachios for a nice color pop. Making these for a group? Stack ‘em in little jars for the perfect grab-and-go treat.
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Tasty Backstory
Rhubarb used to be all about healing before it turned into a dessert go-to across Britain and Europe. Cheesecake creams mix up the style of old English trifles and breezy American fridge desserts—it’s the best of creamy and fruity worlds all in one bowl.
Frequently Asked Questions
- → Can I use frozen rhubarb for the compote?
Go for it. Just let your frozen rhubarb thaw and pour off the extra liquid, so the mixture doesn't get runny.
- → How long do these creams need to chill before serving?
Let those parfaits hang out in the fridge for a couple of hours so they firm up and taste even better.
- → Is it possible to prepare these in advance?
For sure. Make and stack the layers the night before, pop them in the fridge, and they're ready whenever you want.
- → Can I substitute another fruit for rhubarb?
Of course! Strawberries or raspberries work great if you can't find rhubarb.
- → What can I use instead of graham crackers?
Try crushed digestive biscuits or shortbread—they taste awesome and work just as well in the layers.