A thick and creamy No Bake cheesecake with a tart homemade rhubarb jam and a lemony cookie crust ~ a beautifully layered dessert!
Rhubarb season is always the start of summer! What a great start eh? It’s always such a treat having that first rhubarb dessert of the year!
This recipe for No Bake Rhubarb Cheesecake came about when I went to make my mom’s no bake cheesecake recipe and discovered that I didn’t have any Cool Whip. So I decided to make the cheesecake base without the cool whip, I then added a layer of homemade Rhubarb Jam and finished it off with a layer of cool whip once I bought some. And to start it all off, I used Purity Lemon Creams Biscuits for the base. If you don’t have access to Purity products (made in Newfoundland; also found online), you can use graham wafers or another cookie that would work well with rhubarb ~ coconut cookies work be delicious!
I made homemade Rhubarb Jam with honey and a little orange zest ~ very easy to make but so delicious and if you have any leftover jam, serve it with some brie cheese and crackers or on a nice warm biscuit with melted butter! YUM!
This dessert is super creamy, the rhubarb jam is still a bit tart, the lemon crackers add a slight lemon taste and pairs perfectly with the rhubarb. Beautifully layered when cut into squares! Once the jam is made and cooled, the cheesecake mixture comes together super quickly so it’s a fast dessert to make ahead if you’re short on time. Also feel free to use any jam you have to change up the flavors.
No Bake Rhubarb Cheesecake
A creamy No Bake cheesecake with a tart rhubarb jam and a lemony cookie crust ~ a beautifully layered dessert!
RHUBARB JAM LAYER:
(make first so jam can cool while you make the cheesecake mixture)
- 3 – 4 cups rhubarb, diced
- 1/2 cup honey
- 1 – 2 tsp orange zest
In a small saucepan, mix together all ingredients. Bring to boil, stir, reduce heat to medium and cook for 15 – 20 minutes until thickened and soft. The jam will thicken as it cools. Let cool before adding to the dessert. I didn’t add any food coloring to my jam as it was pretty pinkish red already but you could add a drop of two to enhance the color.
• 1 250g pkg cream cheese, room temperature
• 1/3 cup white sugar
• ½ cup sour cream
• 1 tsp vanilla (you could omit the vanilla and add 1 tsp orange zest instead)
In a mixing bowl, beat cream cheese and sugar until nice and fluffy. Mix in the sour cream and vanilla until creamy and smooth.
MAKING THE DESSERT:
• Purity Lemon Creams Biscuits or other cookie of choice (graham wafers, coconut cookies…)
• 1 8oz container of Cool Whip, thawed
In an 8×8 pan, add a layer of Purity Lemon Creams Biscuits, then add a layer of prepared cheesecake, then add a layer of prepared rhubarb jam and finish with layer of Cool Whip. This dessert needs to set up overnight in the refrigerator for the cookies to soften up! Slice and serve. Enjoy!
Loving this Life Living “Around the Bay” ~ DD
A spicy cocktail to make ahead for a party, to serve with brunch or as a recovery drink for the morning after the party!!! Cheers!
Summer is here FINALLY! You wonder why I’m so happy?? Did you know that on June 26th, in some parts of the Island of Newfoundland, it snowed!!! Yes, you read that right, it snowed!! But god bless us all, it seems like summer is here now….25 degrees and sunny today! Knock on wood…..
So with summmer, a nice cold cocktail is always on the menu. My husband and I love love love Bloody Mary’s! Coming from Newfoundland, we always had Ceasars, which I am not a fan off ~ I remember the first time I had a Bloody Mary was at the lounge in the Newark Airport ~ it was love at first taste. So here is a recipe for Party Pitcher Bloody Mary’s ~ Mix up all the ingredients (except the vodka) and keep them in a pitcher in the refrigerator. When you’re ready, just fill a drink glass with ice, add some vodka, then add your chilled mix, garnish as desired and serve.
These Party Pitcher Bloody Mary’s have quite a zing to them according to my husband and I have to agree. If you like a less spicy cocktail, just cut down on the pickle juice, hot sauce and horseradish or add more to make them super spicy!
I used a 1 oz shot glass to measure my vodka because I’m anal like that and measure everything!!! But you can just eyeball it if you like.
Cheers to sunny days, ice cold beverages, tan lines, and flip flops!
Party Pitcher Bloody Mary's
A spicy make ahead cocktail to keep in your refrigerator for a party, for brunch, or the morning after the party!
- 4 cups tomato juice (I used Blue Menu 8 Vegetable juice ~ low sodium)
- 1/2 cup lime juice, freshly squeezed
- 4 tsp juice from a bottle of pickled jalapeno slices
- 1 TBSP worcestershire sauce
- 2 tsp hot pepper sauce (I used Tabasco)
- 1/4 tsp celelery salt
- 1/4 tsp ground pepper
- 2 tsp creamy horseradish
- 1 cup vodka (I used Titos)
Optional garnishes on a skewer ~ diced spicy cheese, slice of bacon, celery stick, lime wedges, jalapeno slices
Mix tomato juice, lime juice, pickle juice, worcestershire sauce, hot pepper sauce, celery salt, pepper and horseradish in a pitcher. Stir with a wooden spoon to combine.
Put in refrigerator to chill. When ready to serve, fill a drink glass with ice, add shot glass of vodka, add cocktail mix. Stir, garnish as desired and serve.
Note: This is nice and spicy ~ cut down on pickle juice, hot sauce and horseradish if you prefer a less spicy cocktail. You can easily double this recipe to make 8 servings ~ just double all ingredients 🙂 You can also switch out the vodka for tequila to make a Bloody Maria instead of a Bloody Mary! Cheers!
Loving this Life Living “Around the Bay” ~ DD
original recipe from Taste of Home