Description

Indulge in the delightful flavors of summer with these No-Bake Rhubarb Cheesecake Jars. A perfect blend of tangy rhubarb compote and creamy cheesecake filling, all layered over a buttery graham cracker crust.

Ingredients

Rhubarb Compote:

1 1/2 cups rhubarb, chopped
1/4 cup granulated sugar
1 tablespoon lemon juice

Graham Cracker Crust:

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted

Cheesecake Filling:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon honey or extra sugar (optional, for sweetness)

Garnish:

Fresh mint or extra rhubarb pieces

Cook Mode Prevent your screen from going dark

Instructions

Rhubarb Compote: In a small saucepan, cook rhubarb, sugar, and lemon juice until thickened. Cool completely.
Graham Cracker Crust: Mix crumbs with melted butter, press into jars.
Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Whip cream and fold into mixture.
Assembly: Layer cheesecake filling over crust, top with rhubarb compote. Chill before serving. Garnish as desired.

Notes

You can swap graham crackers for digestive biscuits or shortbread cookies.
Adjust the sweetness of the rhubarb compote depending on the tartness of the rhubarb.
These jars can be made a day ahead and stored covered in the refrigerator.