Description

Rhubarb Cheesecake Creams are a delightful no-bake dessert that perfectly balances the tartness of fresh rhubarb with the creamy richness of cheesecake. This elegant treat is served in individual cups, making it ideal for gatherings or a sweet indulgence after dinner. Each spoonful offers a refreshing burst of flavor that will impress both family and friends alike.

Ingredients

Scale

4 cups fresh rhubarb, chopped
1 cup granulated sugar, divided
8 oz cream cheese, softened
1 cup sour cream
1 tsp vanilla extract
2 tbsp agar-agar powder
½ cup water (for agar-agar)

Instructions

In a saucepan, cook chopped rhubarb with 1 cup of water and ½ cup of sugar over medium heat until soft (10-15 minutes). Let cool.
In a mixing bowl, beat cream cheese until smooth. Mix in sour cream, remaining sugar, and vanilla extract until creamy.
Dissolve agar-agar powder in ½ cup water over low heat; let cool slightly.
Combine cooled rhubarb mixture with cream cheese mixture and slowly stir in agar-agar until fully incorporated.
Pour into individual cups and refrigerate for at least 2 hours until set.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 23g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg

Keywords: Feel free to replace rhubarb with strawberries or blueberries for a different flavor profile. Garnish with fresh mint leaves before serving for added flair. Store leftovers in airtight containers for up to three days.