Sweet and Tart Rhubarb Cheesecake Creams

Posted on May 31, 2025

Layered rhubarb cheesecake creams in glass cups with pink topping and fresh berries, styled with flowers for a spring dessert look.

Looking for a dreamy dessert that’s bursting with flavor and totally Pinterest-worthy? These Sweet and Tart Rhubarb Cheesecake Creams are a delightful twist on traditional cheesecake — creamy, tangy, and perfectly portioned into individual jars or cups! With a buttery graham cracker base, luscious cheesecake layer, and a bright rhubarb compote on top, it’s a beautiful blend of sweet and tart in every spoonful. Plus, no baking required! Whether you’re hosting a brunch or just want a special treat, this easy-to-make recipe is sure to impress both your tastebuds and your Instagram feed.

Why You’ll Love This Recipe

These Sweet and Tart Rhubarb Cheesecake Creams are everything you want in a spring or summer dessert — light, creamy, and packed with flavor. The no-bake cheesecake filling is silky smooth, while the rhubarb topping adds a pop of color and tang that balances every bite. You’ll love how easy it is to put together, with simple ingredients and no need to turn on the oven. Perfect for make-ahead entertaining or just a sweet treat after dinner, this recipe is as fun to serve as it is to eat.

Ingredients

You don’t need anything fancy to whip up these dreamy cheesecake creams. Just a few pantry staples, some fresh rhubarb, and you’re good to go! Here’s everything you need:

For the crust:

1 cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar (optional)

For the cheesecake filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the rhubarb topping:

1 1/2 cups chopped fresh rhubarb
1/4 cup sugar (adjust to taste)
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

Optional garnish:

Whipped cream
Crushed graham crackers
Mint leaves

Instructions

This no-bake dessert comes together in three easy layers: crust, creamy filling, and a sweet-tart rhubarb topping. Let’s break it down step-by-step:

1. Make the crust:

In a small bowl, combine graham cracker crumbs, melted butter, and sugar (if using).
Stir until the texture is like wet sand.
Divide the mixture evenly among 4–6 small jars or dessert cups.
Press down gently to form the base layer. Chill in the fridge while you prepare the filling.

2. Prepare the cheesecake layer:

In a medium bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract. Mix until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops with a spoon or spatula.

3. Cook the rhubarb topping:

In a small saucepan, combine chopped rhubarb, sugar, and lemon juice.
Cook over medium heat for 8–10 minutes, stirring occasionally, until rhubarb softens and breaks down.
Optional: Add cornstarch to thicken if needed.
Let it cool completely before spooning it over the cheesecake layer.

4. Assemble and chill:

Once rhubarb topping is cool, spoon it gently over the cheesecake layer in each jar.
Cover and refrigerate for at least 2 hours (or overnight) before serving.

Servings and Timing

These pretty little desserts are perfectly portioned, making them ideal for dinner parties, brunches, or sweet treats on the go. Each jar is like a mini cheesecake moment waiting to be savored!

Servings: Makes 4 to 6 individual servings, depending on jar or cup size
Prep Time: 20 minutes
Cook Time (for rhubarb): 10 minutes
Chill Time: At least 2 hours (or overnight for best texture)
Total Time: About 2.5 to 3 hours (including chilling)

Tips and Variations

This recipe is super flexible, so feel free to make it your own! Here are a few fun ideas to switch things up or tailor it to your taste:

Tips:

Make ahead: These cheesecake creams are even better the next day! Perfect for prepping ahead of a gathering.
Smooth filling: Make sure your cream cheese is fully softened before mixing to avoid lumps.
Chill time matters: Don’t skip the chilling—this helps the filling set and the flavors meld beautifully.

Variations:

Berry boost: Mix in strawberries or raspberries with the rhubarb for a berry-rhubarb topping.
Graham-free: Try crushed vanilla wafers, Biscoff cookies, or even gingersnaps for a different crust flavor.
Dairy-free: Use dairy-free cream cheese and coconut whipped cream for a plant-based twist.
In a pie dish: Want to serve it as one big dessert? Assemble everything in a pie dish instead of jars!

Storage

One of the best parts about this dessert? It stores beautifully!

Refrigerate: Keep the assembled cheesecake creams covered in the fridge for up to 4 days. Mason jars or lidded containers work perfectly!
Make-ahead: You can make the cheesecake base and rhubarb topping separately up to 2 days ahead. Just assemble before serving.
Freezing not recommended: Due to the creamy texture of the filling, freezing can alter the consistency — best enjoyed fresh from the fridge!

Frequently Asked Questions

1. Can I use frozen rhubarb instead of fresh?
Yes! Just thaw and drain it first to avoid extra moisture in the topping.

2. What’s the best substitute for graham crackers?
Crushed digestive biscuits, vanilla wafers, or Biscoff cookies all work great!

3. Can I make this dairy-free?
Absolutely! Use dairy-free cream cheese and a coconut-based whipped topping.

4. How long do these last in the fridge?
They’ll stay fresh and delicious for up to 4 days when stored covered.

5. Can I add fruit to the cheesecake layer?
You can fold in some finely chopped strawberries or raspberries for extra flavor and texture.

6. Is this recipe gluten-free?
It can be! Just use gluten-free graham crackers or cookies for the crust.

7. Can I make one large cheesecake instead of individual servings?
Totally. Just press the crust into a pie dish or 8×8 pan and layer as directed.

Conclusion

There you have it — the ultimate Sweet and Tart Rhubarb Cheesecake Creams! This no-bake treat is a beautiful blend of creamy, tangy, and sweet in every spoonful, and it’s as easy to make as it is to devour. Whether you’re sharing them at a brunch, packing them for a picnic, or just treating yourself to something special, these little desserts are sure to impress.

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Sweet and Tart Rhubarb Cheesecake Creams

Why You’ll Love This Recipe