Description
A delightful no-bake dessert that combines tangy rhubarb with creamy cheesecake, perfect for summer gatherings and family traditions.
Ingredients
Scale
- 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 in a bowl. Press the mixture into the bottom of a square baking dish to form the crust.
- Cook the diced rhubarb with sugar over medium heat until softened and syrupy, about 5-7 minutes. Let it cool completely.
- Beat together the cream cheese, powdered sugar, and vanilla in another bowl until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold it into the cream cheese mixture.
- Spread the cheesecake mixture over the cooled crust evenly, then top with the rhubarb compote.
- Chill in the refrigerator for at least 240 minutes before serving. Cut into squares and enjoy.
Notes
Store in the refrigerator for up to three days or freeze wrapped well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg