Rhubarb Cheesecake Creams
Rhubarb Cheesecake Creams are a delightful dessert that perfectly balances the tangy flavor of fresh rhubarb with a rich, creamy cheesecake filling. Each spoonful offers an irresistible combination of sweet and tart notes, making this treat ideal for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, these individual servings will impress your guests and satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dessert
- Method: No Cook
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar (divided)
- 8 oz full-fat cream cheese, softened
- 1 cup heavy whipping cream
- 1 tsp pure vanilla extract
Instructions
- Prepare the Rhubarb: In a saucepan, combine chopped rhubarb with 1/4 cup sugar and a splash of water. Cook over medium heat for about 10 minutes until tender.
- Make the Cheesecake Filling: In a mixing bowl, beat cream cheese with remaining sugar until smooth. Stir in vanilla extract.
- Whip the Cream: In another bowl, whip heavy cream until soft peaks form. Gently fold into the cream cheese mixture.
- Combine Rhubarb and Cream: Once cooled, carefully fold the rhubarb into the cheesecake filling to keep chunks intact.
- Assemble: Spoon the mixture into serving cups or bowls.
- Chill and Serve: Refrigerate for at least two hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg