Description
Delightful individual desserts combining tart rhubarb with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup chopped rhubarb (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- In a small saucepan, combine the chopped rhubarb, granulated sugar, lemon juice, and 1 teaspoon of vanilla. Simmer over medium heat for 10-12 minutes until the rhubarb is soft and slightly jammy. Allow to cool.
- In a small bowl, mix together graham cracker crumbs, melted butter, and brown sugar. Press about 2 tablespoons of this mixture into the bottom of 4 small glasses or jars to create a crust layer.
- In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and 1/2 teaspoon of vanilla, mixing until creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Layer the cheesecake cream mixture over the graham cracker crusts. Top with the cooled rhubarb compote. Chill for at least 1 hour before serving.
- Optionally, garnish with extra rhubarb or mint before serving.
Notes
Use fresh rhubarb for best flavor. Can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: rhubarb, cheesecake, dessert, individual servings, simple recipe