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
The Gingersnaps are the star of this dessert!!! Made with PURITY Gingersnaps and leftover pumpkin puree plus it’s NO BAKE! Cinnamon, ginger, nutmeg, cloves and all spice made into a creamy cheescakey pumpkin dessert with 2 spicy layers of PURITY gingersnap cookies.
I hope everyone in Canada had a very Happy Thanksgiving! I hosted family with turkey and all the fixings plus mini pumpkin and apple pies for dessert!
Thanks KVM for the picture above ~ I was so busy cooking that I forgot to take any pictures of the food.
Like everyone else, I’ve had the turkey, then the hot turkey sandwiches followed by turkey soup. I’ve used up my leftover potatoes in potato salad, my carrots and turnip I mashed with some butter for a tasty side, and my leftover cabbage went into my turkey soup. But I had some pumpkin puree leftover and wondered what to make with it ~ waste not want not! I also had a open box of PURITY gingersnaps.
A search on the internet yielded a bunch of recipes so I took ideas and came up with this PUMPKIN GINGERSNAP DESSERT! It is very creamy and the combination of the pumpkin and gingersnaps is a match made in heaven. Now, to find something to do with that leftover Cranberry Sauce!!!
This dessert must set up overnight in the refrigerator for the gingersnaps to soften up. A great make ahead dessert!
Pumpkin Gingersnap Dessert
Turn leftover Pumpkin Puree into a creamy pumpkin cheesecake gingersnap dessert that is quick and easy and NO BAKE!
- 1 250g package of cream cheese, softened
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp each allspice, nutmeg and ginger
- 1/4 tsp cloves
- 1/2 cup icing sugar (powdered)
- 2 cups prepared whipped topping plus more for piping on top of dessert
- 27 gingersnap cookies (whole)
In a large bowl, beat cream cheese until light and fluffy, mix in pumpkin puree and all the spices. Beat with mixer until well blended and no lumps remain. Add icing sugar and mix to combine. Fold in 2 cups of whip topping. Mix to combine until no white streaks remain. Set aside.
In an 8×8 pan, lay 9 gingersnaps in a single layer, add half the pumpkin mixture and spread into a smooth layer, add another layer of 9 gingersnaps then add the remaining pumpkin mixture and spread into a smooth layer. Decorate the top with more whip topping (I used a piping bag but you could just spread a layer of whip topping on top of the pumpkin mixture. Decorate with the remaining 9 gingersnap cookies. Cover lightly with plastic wrap and refrigerate overnight so that the cookies have time to soften up. ENJOY! 🙂
NOTE: I used Rich’s Whip Topping that comes in a bag with a piping tip, found in the freezer section. You could also use Cool Whip or a whip cream that has been stablized with some icing sugar. I used PURITY Gingersnaps but you can use your favorite gingersnap cookie or even homemade as long as they are crispy. @Purity is a Newfoundland Company that distributes more than 50 products ~ from cookies, candies, and salt fish on the Island of Newfoundland and across stores in Canada.
Loving this Life Living “Around the Bay” ~ DD
original recipe by “Around the Bay with DD”