Rhubarb Cheesecake Creams Cups (Print Version)
# Ingredients:
→ Rhubarb Compote
01 -
2 cups rhubarb, chopped
02 -
½ cup granulated sugar
03 -
1 tablespoon water
04 -
1 teaspoon vanilla extract
→ Cheesecake Filling
05 -
8 ounces cream cheese, softened
06 -
½ cup powdered sugar
07 -
1 teaspoon lemon zest
08 -
1 cup heavy cream, whipped
→ Graham Cracker Base
09 -
½ cup graham cracker crumbs
10 -
1 tablespoon melted butter
# Instructions:
01 -
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.
02 -
In a bowl, beat the cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the whipped heavy cream.
03 -
In a small bowl, mix the graham cracker crumbs with melted butter until combined.
04 -
Layer graham cracker crumbs at the bottom of serving glasses, followed by cheesecake filling, then a layer of rhubarb compote. Repeat layers if desired.
05 -
Chill assembled dessert cups for at least 2 hours before serving.
# Notes:
01 -
This dessert does not require baking, making it simple and effortless to prepare.
02 -
Ensure the rhubarb compote is completely cooled before layering to prevent melting the cheesecake filling.