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Rhubarb Cheesecake Creams

Rhubarb Cheesecake Creams are a delightful, no-bake dessert that perfectly balances the tartness of rhubarb with the smooth, creamy texture of cheesecake. This dish is an excellent choice for spring and summer, showcasing seasonal produce in a simple yet elegant way. Whether you are a rhubarb lover or trying it for the first time, this recipe is an irresistible combination of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 2 cups rhubarb chopped
  • ½ cup granulated sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 cup heavy cream whipped
  • ½ cup graham cracker crumbs
  • 1 tablespoon melted butter

Method
 

  1. Step 1:
  2. Prepare the Rhubarb Compote: In a saucepan, combine the chopped rhubarb, granulated sugar, and water. Ensure the rhubarb is uniformly chopped to allow for even cooking. This step is crucial as the rhubarb compote forms the tangy foundation of the dessert.
  3. Step 2:
  4. Cook the Compote: Place the saucepan over medium heat. Stir the mixture occasionally to prevent the sugar from burning and to ensure the rhubarb cooks evenly. The rhubarb should soften and break down, forming a thick, jam-like consistency. This typically takes about 10-15 minutes.
  5. Step 3:
  6. Add Vanilla Extract: Once the rhubarb has softened, remove the saucepan from the heat and stir in the vanilla extract. The vanilla adds a subtle warmth and enhances the overall flavor profile of the compote. Allow the compote to cool completely before assembling the dessert.
  7. Step 4:
  8. Prepare the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and lemon zest. Use an electric mixer to beat these ingredients together until the mixture is smooth and creamy. Ensure the cream cheese is fully softened to avoid any lumps in the filling.
  9. Step 5:
  10. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture. Be careful not to overmix, as this can deflate the whipped cream and result in a less airy filling. The whipped cream adds lightness and volume to the cheesecake filling.
  11. Step 6:
  12. Prepare the Graham Cracker Base: In a separate small bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter. This mixture will form the crunchy base of the dessert.
  13. Step 7:
  14. Assemble the Dessert: In individual serving glasses or dessert cups, layer the graham cracker crumbs at the bottom. Press the crumbs lightly to form a compact base.
  15. Step 8:
  16. Layer the Components: Add a layer of the cheesecake filling on top of the graham cracker base. Then, spoon a layer of the cooled rhubarb compote over the cheesecake filling.
  17. Step 9:
  18. Repeat Layers: If desired, repeat the layers of graham cracker crumbs, cheesecake filling, and rhubarb compote to create a visually appealing and texturally diverse dessert.
  19. Step 10:
  20. Chill: Cover the dessert cups with plastic wrap or lids and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and the textures to set, resulting in a more cohesive and delicious dessert.