Rhubarb Cheesecake Creams

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 294kcal

Author: Lord Byron's Kitchen

These little dessert cups are the perfect pairing of a sugary sweet cream cheese filling and a slightly tart and puckering rhubarb compote. Layered in individual serving glasses, these Rhubarb Cheesecake Creams are simply delicious and perfect for all of your summertime desserts!

Print Recipe

Ingredients

Rhubarb Layer:

4 cups rhubarb, cut into half inch pieces
1 tablespoon lemon juice
1/2 cup sugar

Cheesecake Layer:

8 ounces cream cheese
2 cups confectioner's sugar
2 tablespoons cream
1/4 cup sour cream

Instructions

Add the rhubarb to a saucepan. If you are using fresh rhubarb, go ahead and add one and a half tablespoons of water to the saucepan with the rhubarb now. Frozen rhubarb does not need any extra water. Add in the lemon juice and the sugar.
Over medium heat, cook the mixture, stirring often, until the rhubarb breaks down and a thick mixture remains. This will take about 20-30 minutes, depending on how much water content is in your rhubarb and how thick you want the compote to be.
Once the compote is thick, remove it from the heat and allow it to fully cool. This can be made a few days in advance and kept refrigerated until ready to use.
To prepare the cream cheese filling, beat the cream cheese until smooth.
Next, add in the confectioner’s sugar, one cup at a time, and beat well into the cream cheese.
Lastly, add the cream and the sour cream. Beat into the cream cheese mixture until well combined. Cover and refrigerate until ready to assemble.
To assemble, you can either spoon two heaping tablespoons of the cream cheese mixture into the bottom of the serving glass or you can transfer the cream cheese mixture to a piping bag or a large, plastic, resealable bag. Cut the lower tip from the bag and use the bag to squeeze the cream cheese mixture into the cups.
Next, spoon in a layer of rhubarb compote - about two slightly heaping tablespoons.
Top that with two more tablespoons of the cream cheese mixture.
Cover with plastic wrap and refrigerate until ready to serve. They can be refrigerated for up to 3 days.
Serve with fresh berries and ladyfingers for dipping.

Notes

Four cups of rhubarb will cook down to yield about two cups.

The number of desserts you get will depend on how big your serving glasses are and how much you layer into them.

Rhubarb does not keep its nice red colour when cooked. If you prefer a red colour like you see in the photos, stir one tablespoon of grenadine into your cooked and cooled rhubarb mixture.

Nutrition