Can I use frozen rhubarb?

Yes. No need to thaw first. Just simmer a bit longer so the extra water cooks off and the compote thickens.

Do I have to use graham crackers?

Nope. Shortbread cookies, vanilla wafers, or digestive biscuits work great. Even crushed pretzels are fun if you like sweet and salty.

How do I keep the cheesecake layer smooth?

Start with softened cream cheese and beat it well before adding anything else. If you still get lumps, let it sit a few minutes, then beat again. Most lumps disappear with a little patience.

Can I make this without heavy cream?

You can, but it will not be as fluffy. In a pinch, you can fold in whipped topping, or use Greek yogurt for a denser, tangier filling.

Is rhubarb safe to eat raw?

Rhubarb stalks are technically edible raw, but they are very tart. For desserts like this, cooking it into compote gives you better flavor and texture. Never eat the leaves, they are not safe.

Rhubarb Cheesecake Creams in Easy No-Bake Dessert Cups

Ingredients

Scale

2 cups Fresh rhubarb, sliced
1 cup Sugar (white sugar)
1/4 cup Water
2 tablespoons Lemon juice
Optional: a pinch of salt, and vanilla
8 oz Cream cheese, softened
1/2 cup Powdered sugar
1 teaspoon Vanilla extract
1 cup Heavy whipping cream
Optional: lemon zest
1 cup Graham cracker crumbs or crushed cookies
1/4 cup Melted butter
Optional: a little cinnamon

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Instructions

Simmer rhubarb with sugar and a splash of water until it breaks down to make the compote, then let it cool.
Beat softened cream cheese with powdered sugar and vanilla until smooth.
Whip heavy cream until it holds soft peaks, and then fold it into the cream cheese mixture gently.
Mix graham cracker crumbs with melted butter until it resembles damp sand.
Spoon the crumb mixture into the bottom of serving cups and press down lightly.
Pipe or spoon the cheesecake cream into the cups on top of the base.
Add a layer of cooled rhubarb compote on top, repeating layers if desired.
Chill the assembled cups for at least 4 hours before serving.

Notes

Make the compote and crumb base ahead of time for easy assembly. Hold off on crunchy toppings until right before serving to keep them crisp.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 275
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg