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
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
