Rhubarb Cheesecake Creams Cups
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.
Ingredients
Rhubarb Compote
- 2 cups rhubarb chopped
- ½ cup granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1 cup heavy cream whipped
Graham Cracker Base
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- In a saucepan, combine rhubarb, granulated sugar, and water. Cook over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb softens and forms a compote. Remove from heat and stir in vanilla extract. Let cool.
- In a bowl, beat the cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the whipped heavy cream.
- In a small bowl, mix the graham cracker crumbs with melted butter until combined.
- Layer graham cracker crumbs at the bottom of serving glasses, followed by cheesecake filling, then a layer of rhubarb compote. Repeat layers if desired.
- Chill assembled dessert cups for at least 2 hours before serving.
Notes
- This dessert does not require baking, making it simple and effortless to prepare.
- Ensure the rhubarb compote is completely cooled before layering to prevent melting the cheesecake filling.