Name: Rhubarb Cheesecake Creams Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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

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Rhubarb Cheesecake Creams Cups are a delightful No-Bake Spring Dessert that layers tart rhubarb compote, creamy cheesecake filling, and buttery graham cracker crumbs for a perfect spring treat. These no-bake cups are easy to assemble, requiring just a quick chill in the fridge to meld the vibrant flavors. Perfect for dinner parties, Easter brunches, or a sweet personal indulgence, Rhubarb Cheesecake Creams Cups capture the essence of spring with every tangy, creamy bite.

Why You’ll Love Rhubarb Cheesecake Creams Cups

I absolutely love this recipe because it’s an effortless way to showcase rhubarb’s tart brilliance. Rhubarb Cheesecake Creams Cups are a No-Bake Spring Dessert that combines a silky cheesecake layer with a jammy rhubarb compote and a crunchy graham base, all without turning on the oven. They’re elegant enough for guests yet simple enough for kids to help make, offering a refreshing balance of flavors that’s always a hit. This dessert is my go-to for spring gatherings, and it never fails to impress.

Ingredients for Rhubarb Cheesecake Creams Cups

Here’s what you’ll need for Rhubarb Cheesecake Creams Cups (serves 6):

For the Rhubarb Compote:
- 2 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar
- 2 tbsp water
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp lemon zest
- ¾ cup heavy cream, whipped to soft peaks
For the Crumb Base:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted

Equipment

Medium saucepan
Mixing bowls
Handheld mixer
Spatula
6 small glasses or dessert cups
Measuring cups and spoons

Ingredient Tips

Rhubarb: Choose vibrant, firm pink stalks; frozen rhubarb works if thawed and drained.
Cream Cheese: Full-fat for richness; soften at room temperature for smoothness.
Heavy Cream: Whip to soft peaks for a light, fluffy filling.
Graham Cracker Crumbs: Fresh for crunch; crush finely for even texture.
Vanilla Extract: Pure extract enhances the compote’s warmth.

Directions for Rhubarb Cheesecake Creams Cups

Let’s assemble these delightful Rhubarb Cheesecake Creams Cups!

Make the Rhubarb Compote

In a medium saucepan, I combine 2 cups chopped rhubarb, ½ cup granulated sugar, and 2 tbsp water. I cook over medium heat, stirring occasionally, for 12–15 minutes until the rhubarb softens into a thick, jammy consistency. I stir in 1 tsp vanilla extract and let it cool completely to room temperature.

Prepare the Cheesecake Filling

In a medium bowl, I use a handheld mixer to beat 8 oz softened cream cheese with ½ cup powdered sugar and 1 tsp lemon zest until smooth and lump-free, about 2 minutes. I gently fold in ¾ cup whipped heavy cream with a spatula, keeping the mixture light and fluffy.

Mix the Crumb Base

In a small bowl, I combine 1 cup graham cracker crumbs with 3 tbsp melted unsalted butter, stirring until the mixture resembles wet sand and clumps when pressed.

Assemble the Dessert Cups

In 6 small glasses, I spoon about 2 tbsp of the crumb base into the bottom of each, pressing gently with a spoon. I add a layer of cheesecake filling (about 2–3 tbsp), followed by a layer of cooled rhubarb compote (about 2 tbsp). If desired, I repeat the layers for a taller dessert, finishing with a dollop of compote. I cover the Rhubarb Cheesecake Creams Cups with plastic wrap and chill in the refrigerator for at least 2 hours to set.

Nutrition

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes (plus 2 hours chilling)
Servings: 6
Calories: ~300 kcal per serving
Macros per Serving: 35g carbs, 4g protein, 18g fat, 1g fiber

Variations for Rhubarb Cheesecake Creams Cups

Try these twists on Rhubarb Cheesecake Creams Cups:

Berry Swap: Replace rhubarb with strawberries or raspberries for a sweeter No-Bake Spring Dessert.
Nutty Crunch: Add ¼ cup toasted sliced almonds to the crumb base for texture in a No-Bake Spring Dessert.
Gluten-Free: Use gluten-free graham crackers or cookies for the base.
Mascarpone Magic: Swap cream cheese for mascarpone for a richer filling.
Citrus Boost: Add 1 tsp orange zest to the compote for a citrusy twist.

Serving Ideas:

Pair with Layla Cooks’ Rhubarb Pie for a rhubarb-themed dessert spread.
Serve with a scoop of vanilla ice cream for an indulgent No-Bake Spring Dessert combo.
Offer at a spring brunch with mimosas or herbal tea for a refreshing treat.

Storage

I store Rhubarb Cheesecake Creams Cups covered tightly in the refrigerator for up to 24 hours to maintain their shape and freshness. I avoid freezing assembled cups, as the cream cheese and compote textures may suffer. Leftover rhubarb compote can be stored separately in an airtight container in the fridge for up to 5 days, perfect for topping yogurt or pancakes.

Serving Tips

Presentation: Serve Rhubarb Cheesecake Creams Cups in elegant glassware to showcase the vibrant layers.
Garnish: Top with a dollop of whipped cream or a sprinkle of lemon zest for flair.
Pairing: Enjoy with sparkling rosé, iced tea, or peppermint tea to complement Rhubarb Cheesecake Creams Cups.
Temperature: Serve chilled for the best texture and flavor.
Portion Size: One cup per person for a satisfying dessert.

FAQs About Rhubarb Cheesecake Creams Cups

Here are answers to some common questions about this recipe:

Can I use frozen rhubarb if fresh is unavailable?
Yes, frozen rhubarb works well. Thaw and drain excess moisture before cooking to maintain the right compote texture.

How far ahead can I make these dessert cups?
These cups can be assembled and chilled up to 24 hours in advance. Chill thoroughly for best flavor and texture.

What can I substitute for graham cracker crumbs?
Try crushed digestive biscuits, vanilla wafers, or shortbread cookies for a different flavor and crunch.

Can I make this dessert dairy-free?
Use dairy-free cream cheese and whipped topping alternatives, and ensure your graham crackers are dairy-free as well.

Is it possible to serve in one large dish instead of cups?
Absolutely. Simply layer the components in a trifle bowl or baking dish and spoon out portions to serve.

How do I prevent a runny cheesecake layer?
Be sure to whip the cream to soft peaks and fold gently into the cream cheese to maintain a stable, fluffy texture.

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Conclusion

Rhubarb Cheesecake Creams Cups are not only quick to make but also incredibly delicious. The combination of tart rhubarb compote, creamy cheesecake filling, and buttery graham cracker crumbs makes them a treat for the taste buds. Whether you’re serving them at a party, packing them for a picnic, or simply treating yourself, these cups are sure to be a hit.