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

Sweet and Tart Rhubarb Cheesecake Creams

These Sweet and Tart Rhubarb Cheesecake Creams are a no-bake, creamy, and colorful dessert layered in jars! With a graham cracker crust, luscious cheesecake filling, and tangy rhubarb topping, they’re perfect for spring gatherings or an easy treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups chopped fresh rhubarb
  • 1/4 cup sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)
  • Whipped cream (optional garnish)
  • Crushed graham crackers (optional garnish)
  • Mint leaves (optional garnish)

Instructions

  1. In a small bowl, combine graham cracker crumbs, melted butter, and sugar (if using).
  2. Stir until the texture resembles wet sand.
  3. Divide the mixture evenly among 4–6 jars or dessert cups and press down gently. Chill while preparing the filling.
  4. In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
  5. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into cream cheese mixture until smooth and fluffy.
  6. Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops and set aside.
  7. In a small saucepan, cook rhubarb, sugar, and lemon juice over medium heat for 8–10 minutes until rhubarb breaks down.
  8. Optional: Add cornstarch to thicken. Let the topping cool completely.
  9. Spoon cooled rhubarb topping over cheesecake layers. Cover and refrigerate at least 2 hours or overnight.
  10. Garnish with whipped cream, crushed graham crackers, and mint leaves before serving if desired.

Notes

For a berry twist, try mixing strawberries or raspberries with the rhubarb. These jars store beautifully for up to 4 days in the fridge — perfect for prepping ahead!

  • Author: Clara
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 jar
  • Calories: 380
  • Sugar: 21g
  • Sodium: 160mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: rhubarb cheesecake, no-bake dessert, spring dessert, individual cheesecake, creamy fruit dessert