No Bake Rhubarb Cheesecake

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Happy Memorial Day Weekend! I’m hoping that today we’ll kick off our Spring time BBQ with dessert first. I had some fresh rhubarb left from these Rhubarb Muffins and decided to make individual no bake rhubarb cheesecake. This recipe should yield enough for 4-6 cheesecakes, with plenty of rhubarb sauce left over. (That’s okay though, just pour some over your waffles the next morning!) The best part is that you can make this strawberry rhubarb sauce the night before, and chill it until you’re ready to assemble the parfaits. That way all you have to do in the morning is whip up your cream cheese filling and crumble up some graham crackers. No baking required- which means more time for eating and enjoying the warmer weather!

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Garnish with some whipped cream and graham cracker crumbs.

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Start by heating a saucepan over medium heat. Add in the chopped rhubarb, strawberries, sugar, and lemon juice. I used 2 cups of frozen strawberries, and 2 cups of fresh rhubarb. If you already know you like rhubarb, go ahead and use 4 cups of it. Or maybe mix 3 cups rhubarb with 1 cup of strawberries. Just add the 2 together to create the combination you like.

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Bring everything to a light boil to release the juices. Reduce the heat slightly and bring to a steady simmer. Stir occasionally for about 10 minutes. You want the mixture to thicken slightly. Remove from heat, let cool, and transfer to an airtight container or jar to chill in the fridge. Keep it chilled until ready to use. Mine chilled for about 2 hours.

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Mix the graham cracker crumbs together with some melted butter to create the crust.

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In the bowl of an electric mixer, beat together the cream cheese, yogurt, vanilla, and sweetened condensed milk until smooth and creamy.

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To assemble the parfaits, gather up 4-6 mason jars, depending on how many you’re serving. Spread the graham cracker crumbs on the bottom of each jar. Fill the middle of the jars with the cream cheese filling, and finally the rhubarb sauce. You’ll probably have some rhubarb sauce leftover. Top with whipped cream and graham cracker crumbs right before serving.

No Bake Rhubarb Cheesecake
This completely no-bake treat combines my favorite springtime fruity-vegetable with a sweet and tangy cream cheese filling and crunchy graham crust all layered up.
Servings Prep Time
4-6 servings 20 minutes
Servings Prep Time
4-6 servings 20 minutes
No Bake Rhubarb Cheesecake
This completely no-bake treat combines my favorite springtime fruity-vegetable with a sweet and tangy cream cheese filling and crunchy graham crust all layered up.
Servings Prep Time
4-6 servings 20 minutes
Servings Prep Time
4-6 servings 20 minutes
Ingredients
Rhubarb Sauce
  • 2 cups rhubarb chopped
  • 2 cups strawberries fresh or frozen
  • 3/4 cup sugar
  • 1/2 lemon juiced
Parfaits
  • 6 graham crackers ground into crumbs
  • 2 tbsp butter melted
  • 8 ounces cream cheese room temperature
  • 1/2 cup Greek yogurt plain
  • 1/2 tsp vanilla
  • 1/3 cup condensed milk sweetened
  • whipped cream for garnish, optional
Instructions
  1. Heat a large saucepan over medium heat. Bring the rhubarb, strawberries, sugar, and lemon juice to a light boil. Turn the heat down slightly and simmer for 10 minutes, stirring occasionally, until the fruit has released its juices and the mixture and slightly thickened. Remove from the heat, cool, and transfer to an airtight container or jar to store in the fridge until ready to use.
  2. In a small mixing bowl, mix together the graham cracker crumbs and melted butter until combined. Set aside.
  3. In the bowl of an electric mixer, beat together the cream cheese, yogurt, vanilla, and sweetened condensed milk.
  4. Layer the graham cracker crumbs onto the bottom of 4-6 jars or glasses, followed by the cream cheese mixture, and topped with the rhubarb sauce. Top with whipped cream and additional crumbs before serving.

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