Rhubarb Cheesecake Creams

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!

I know I’ve been sharing a lot of rhubarb recipes lately! Here I am today with another one. But, the reason I’m sharing this Rhubarb Cheesecake Creams recipe with you is that I’m trying my best to showcase just how easy it is to put a good homemade fruit compote to good use.

Previously, I mentioned that my Tart Rhubarb Compote can be wonderful served over ice cream. You can top your ice cream with chilled compote right from the fridge, or heat it up a little in the microwave first. It’s such a delicious and easy dessert that you can serve it with fresh strawberries. Think about trifles or parfaits – compote would pair so well with whipped cream and/or custard layers.

You can prepare a Rhubarb Fool by stirring chilled compote into sweetened whipped cream. Try it on toast or stir a spoonful or two into your morning oatmeal. Spoon it onto a sponge cake or onto some freshly baked scones. The possibilities are endless! You can even spoon it over roasted chicken about 10 minutes before the chicken is fully cooked. Pop it back into the oven for those last 10 minutes and dig in! And, last but not least, it is also quite good in layered desserts, which brings me to today’s recipe!

LAYERED DESSERTS ARE THE EASIEST AND THE BEST!

Layered desserts have been popular for many, many years. For those of us who were not blessed with the ability to decorate elaborate cakes or whip up a choux pastry or even master the art of a good meringue, there are layered desserts. Think about it! The popularity of desserts like no-bake cheesecakes, trifles, tiramisus, and parfaits is proof.

I like to think that a layered dessert can certainly be just as elegant if prepared the right way. Make it simple. Overcomplicated desserts are no fun to prepare or eat. Choose two or three flavour combinations, because too many will just become muddled and the flavours will compete with each other. That’s what I think of trifles. I do like them, but I don’t care for them if they have cake, fruit, jello, pudding, whipped cream, etc. Too many ingredients and too many layers are certainly not the way to go.

If you are looking for more layered desserts, look no further! I’ve got you covered right here. Try these Stacked Vanilla Strawberry Shortcakes, for example. Or a breakfast version using waffles! Speaking of strawberry shortcakes, you have got to try these puff pastry flakies – they are probably my favourite dessert of all time. Of course, you can’t go wrong with the classic no-bake cheesecake either!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

Compote Filling:

• Rhubarb – You will need 4 cups of rhubarb cut into one-inch lengths. (You can use frozen or fresh. If using fresh rhubarb, add 1 1/2 tablespoons of water to the saucepan with the other ingredients.)
• Lemon Juice – Use fresh lemon juice for a brighter, more refreshing flavour.
• Sugar – Regular granulated sugar is all you need.

Cream Cheese Filling

• Cream Cheese – When baking with cream cheese it is always best to use brick style rather than whipped or cream cheese in a tub.  The brick style is firmer and more condensed.  Cream cheese adds texture and flavour to baked items.
• Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar.  It is used in frostings quite often.  When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing!
• Cream – Sometimes called whipping cream or heavy cream, this high-fat content dairy product is often used for dessert toppings, ice creams, and even some cakes and cookies.  Look for a cream with 35 – 38% fat content.
• Sour Cream – Baking with sour cream is a great way to keep baked goods moist while adding texture and richness. In this recipe, it helps to add creaminess while balancing the sweetness.

HOW TO MAKE RHUBARB CHEESECAKE CREAMS

Add your chopped 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. 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.

The desired thickness level will vary. You will want to be able to spoon it up so that it remains slightly rounded on the spoon. Since rhubarb is fibrous, the compote will have a noticeable stringy look and texture. If you don’t care for that, you can cut the rhubarb into smaller pieces before preparing the compote. 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, use 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.

ASSEMBLING THE RHUBARB CHEESECAKE CREAMS

To assemble your Rhubarb Cheesecake Creams, first, choose a vessel. As you can see, I’m using these little dessert cups. I’m not aware of where you can buy them other than in the dairy section. You see, Dear Reader, those little cups once held English clotted cream. I used to buy them whenever I made scones. The jars were so cute, I washed them up and kept them to reuse at some point. If I didn’t use these, I would have prepared this dessert in sherry glasses or even a martini glass.

You can either spoon 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. This way, you won’t end up with mishaps inside the glass. (I always wind up touching the inside of the glass with the spoon!)

Next, spoon in a layer of that thick rhubarb compote. And, then, top that with more of the cream cheese mixture. In the jars I’m using, I can get about two heaping tablespoons in each layer. You can aim for more or less, depending on how big you want your desserts to be. Rhubarb Cheesecake Creams can be prepared ahead of time, covered with plastic wrap and refrigerated for up to 3 days.