Creamy Rhubarb Cheesecake Parfaits

Prep Time: 20 minutes
Cook Time (for compote): 15 minutes
Chill Time: 1 hour
Total Time: ~1 hour 35 minutes
Servings: 6 parfaits
Difficulty: Easy
Intensity: Low

Introduction

Sweet, tangy, and lusciously creamy, Creamy Rhubarb Cheesecake Parfaits are the ultimate spring and summer dessert. These elegant layered treats combine a velvety no-bake cheesecake mousse, a tart rhubarb compote, and buttery graham cracker crumbs for a perfectly balanced spoonful in every bite.

Ideal for entertaining or a refreshing make-ahead dessert, these parfaits bring together the nostalgia of rhubarb pie and the indulgence of cheesecake—without the oven!

Ingredients

For the Rhubarb Compote:

• 2 cups fresh or frozen rhubarb (chopped)

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice

• 1/2 teaspoon vanilla extract

• 2 tablespoons water

For the Cheesecake Layer:

• 8 oz cream cheese (softened)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (optional)

• 3/4 cup heavy whipping cream (cold)

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs

• 3 tablespoons unsalted butter (melted)

• 1 tablespoon brown sugar (optional)

Optional Toppings:

• Whipped cream

• Mint leaves

• Crushed pistachios or almonds

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Kitchen Tools Needed

• Electric mixer or hand whisk

• Mixing bowls

• Saucepan

• Rubber spatula

• Small glasses or dessert jars (6–8 oz)

• Spoon or piping bag (for neat layers)

Instructions

Step 1: Make the Rhubarb Compote

1. In a small saucepan, combine rhubarb, sugar, lemon juice, and water.

2. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft (about 12–15 minutes).

3. Remove from heat and stir in vanilla extract.

4. Let the compote cool to room temperature, then refrigerate for 30–60 minutes until chilled.

Tip: You can make the compote up to 3 days in advance and store it in an airtight container in the fridge.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth.

2. Add powdered sugar, vanilla, and lemon zest (if using). Beat until light and fluffy.

3. In a separate bowl, whip the cold heavy cream to soft peaks.

4. Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.

Step 3: Make the Graham Cracker Crust

1. In a small bowl, mix graham cracker crumbs with melted butter and brown sugar.

2. Stir until evenly moistened and crumbly.

Make it gluten-free: Substitute gluten-free graham crackers if needed.

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Step 4: Assemble the Parfaits

1. Spoon or sprinkle a layer of the graham cracker mixture into the bottom of each dessert glass.

2. Add a layer of the creamy cheesecake filling using a spoon or piping bag.

3. Spoon a layer of rhubarb compote on top.

4. Repeat layers if your jars are tall enough, finishing with a swirl of cheesecake or a dollop of compote.

Optional Garnish:

Top each parfait with whipped cream, a fresh mint leaf, or a sprinkle of crushed pistachios for added texture and flair.

Serving Suggestions

Serve chilled. These parfaits are perfect for:

• Spring brunches

• Mother’s Day desserts

• Garden parties

• Make-ahead dinner party treats

Pair with a glass of Prosecco or a hot herbal tea for a light, refreshing finish.

Tips & Variations

• Make it fruity: Mix strawberries or raspberries into the rhubarb compote.

• Add crunch: Layer in chopped nuts or granola for extra texture.

• Go dairy-free: Use a plant-based cream cheese and coconut whipped cream for a vegan-friendly version.

• Layer smart: For clean layers, use a piping bag or zip-top bag with the corner cut off to pipe in the cheesecake layer neatly.

Storage & Make-Ahead

• Fridge: Store in the refrigerator, covered, for up to 3 days.

• Freezer: Not recommended, as the cheesecake mousse can separate upon thawing.

These parfaits are ideal for meal prep—assemble them the night before for a stress-free dessert.

Nutritional Information (Per Serving)

Estimated values based on 6 servings.

• Calories: 320 kcal

• Protein: 3g

• Fat: 22g

• Carbohydrates: 28g

• Sugar: 18g

• Fiber: 1g

• Cholesterol: 55mg

• Sodium: 160mg

Final Thoughts

These Creamy Rhubarb Cheesecake Parfaits are a delightful way to showcase rhubarb’s unique tanginess while satisfying your sweet tooth with a rich cheesecake cream. They’re easy to prepare, beautiful to present, and versatile enough to customize with your favorite flavors and textures.