Description
A refreshing and nostalgic dessert combining tart rhubarb and creamy cheesecake without the need for baking.
Ingredients
- 2 cups Graham cracker crumbs
- ½ cup Butter, melted
- ¼ cup Sugar
- 2 cups Rhubarb, diced
- ½ cup Sugar (for compote)
- 8 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
Instructions
- Combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a square baking dish to form a nice crust.
- Cook the diced rhubarb along with the additional sugar in a saucepan over medium heat for about 5-7 minutes until softened. Allow it to cool.
- Beat the softened cream cheese in another bowl until smooth, then add the powdered sugar and vanilla extract. Mix until well combined.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold it carefully into the cream cheese mixture.
- Spread the cheesecake mixture over the cooled crust, smoothing it out with a spatula.
- Top the cheesecake with your cooled rhubarb compote, creating a layered effect. Chill in the refrigerator for at least 240 minutes to set.
- Cut into squares and serve once chilled!
Notes
Store leftovers covered in the fridge for 3-4 days. For longer storage, freeze squares with parchment paper in between.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American