Ingredients
2 cups rhubarb, chopped
1 cup strawberries, chopped
1/2 cup granulated sugar (for compote)
2 tablespoons lemon juice
16 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1 1/2 cups graham cracker crumbs
Instructions
In a saucepan, combine rhubarb, strawberries, 1/4 cup sugar, and lemon juice. Cook 5-7 minutes until tender. Cool completely.
Whip heavy cream until soft peaks form. Set aside.
In a bowl, mix cream cheese, powdered sugar, vanilla, and remaining 1/4 cup sugar until smooth. Fold in whipped cream.
In jars, press 1/4 cup graham cracker crumbs into base. Layer 1/3 of compote, then 1/3 of cheesecake mixture. Repeat layers. Chill 4+ hours.
Notes
Use glass jars for best layering. If using frozen rhubarb, do not thaw before cooking. Add orange zest to compote for extra brightness. Store refrigerated up to 3 days.
- Prep Time: 30
- Cook Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg