Why You’ll Love This Recipe

I love how simple ingredients combine to create something that looks and tastes fancy. The sweet-tart rhubarb compote pairs beautifully with the smooth cheesecake layer for a balanced, refreshing dessert. I feel like a pastry chef, even though it’s easy to assemble

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups rhubarb, chopped into ½″ pieces
1 tbsp lemon juice
½ cup granulated sugar
1–1½ tsp water (if using fresh rhubarb)
8 oz cream cheese, softened
2 cups confectioners’ sugar
2 tbsp heavy cream
¼ cup sour cream

directions

Make rhubarb compote.
I combine rhubarb, sugar, lemon juice, and water (if needed) in a saucepan. I cook it over medium heat, stirring often, until it breaks down and thickens—about 20–30 minutes. Then I let it cool completely
Prepare cheesecake cream.
I beat the softened cream cheese until smooth, then add confectioners’ sugar one cup at a time. Finally, I mix in the heavy cream and sour cream until creamy and well combined. I chill it while preparing compote
Assemble desserts.
I spoon a layer of cheesecake cream into jars or glasses (or pipe it with a bag). Then I add rhubarb compote, followed by another cheesecake layer. Each jar holds about two heaping tablespoons per layer
Chill and serve.
I cover and refrigerate the assembled desserts for at least 1 hour or up to 3 days to let flavors meld I serve chilled, sometimes with a fresh strawberry or a ladyfinger cookie for dipping.

Servings and timing

Servings: 6–8 small dessert cups
Prep time: ~20 minutes
Cook time (compote): ~20–30 minutes
Chill time: Minimum 1 hour
Total time: Approximately 1½ hours, counting chilling

Variations

I often top each glass with fresh strawberries—rhubarb and strawberry are a classic dessert match
For more texture, I serve them with ladyfinger cookies that guests can dip into the creams .
I’ve experimented by folding a little vanilla or almond extract into the cheesecake cream for a flavor twist.
When I want a richer experience, I substitute Greek yogurt for the sour cream in the filling.

storage/reheating

I store these in the fridge for up to 3 days. Since it’s a chilled dessert, there’s no reheating—I serve them straight from the refrigerator, sometimes letting them sit 5 minutes at room temperature to soften slightly.

FAQs

How long can I keep these assembled in the fridge?

I’ve held them for up to 3 days covered in the fridge, and they maintain their texture and flavor

Can I use frozen rhubarb?

Yes—I thaw and drain it well before cooking the compote to avoid extra water.

Can I make the compote ahead of time?

Absolutely—I often make it a day in advance and store it chilled while I prepare the cheesecake cream later .

Are these gluten‑free?

Yes—as long as you use gluten-free cookies or skips the ladyfingers, the jars themselves are gluten‑free.

Can I pipe the cheesecake cream?

Yes! I use a piping bag or a plastic bag with the tip cut off to neatly layer the cream in the jars

Conclusion

I adore how these Rhubarb Cheesecake Creams look and taste like a treat from a café, yet they’re entirely doable in my kitchen with basic ingredients. They feel indulgent but fresh—tangy compote meets luscious cheesecake in perfect harmony. They’re always a hit, and I love how easy they are to prepare ahead for gatherings.

Rhubarb Cheesecake Creams

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Author: Mia
Total Time: ~1½ hours (including chilling)
Yield: 6–8 small dessert cups
Diet: Gluten Free

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Description

This rhubarb cheesecake cream is a dreamy no-bake dessert layered with tangy compote and velvety cream cheese filling—perfectly chilled in jars for a sweet spring finish.

Ingredients

For the Rhubarb Compote:

4 cups rhubarb, chopped into ½″ pieces

1 tbsp lemon juice

½ cup granulated sugar

1–1½ tsp water (if using fresh rhubarb)

For the Cheesecake Cream:

8 oz cream cheese, softened

2 cups confectioners’ sugar

2 tbsp heavy cream

¼ cup sour cream

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Instructions

Make the compote: In a saucepan, combine rhubarb, sugar, lemon juice, and water (if needed). Simmer over medium heat, stirring, until the rhubarb softens and thickens (20–30 minutes). Cool completely.

Make cheesecake cream: Beat softened cream cheese until smooth. Gradually mix in confectioners’ sugar. Stir in heavy cream and sour cream until creamy. Chill while compote cools.

Assemble: Spoon or pipe a layer of cheesecake cream into jars. Add a layer of rhubarb compote, then repeat with another layer of cheesecake cream.

Chill: Refrigerate for at least 1 hour or up to 3 days. Serve chilled.

Notes

Add strawberries on top for a classic pairing.

Use ladyfinger cookies for dipping or texture.

Add vanilla or almond extract to the cream for flavor variation.

Swap sour cream with Greek yogurt for a tangier twist.

Prep Time: 20 minutes
Cook Time: 20–30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American