No Bake Rhubarb Cheesecake

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.

CHEESECAKE LAYER:
• 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

PREPARATION:
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!

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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Partridgeberry Coconut Bread

Bursts of tart partridgeberries combined with coconut in a sweet bread that is quick and easy to make! You can also use blueberries or cranberries 🙂

I love a good berry loaf! I also love coconut! So I combined the two into one moist delicious sweet bread!

I have a lot of partridgeberries in my freezer this time of year as it’s picking season and I’m sure a lot of my Newfoundland followers do too! Haul out those berries, no need to thaw them and make this Partridgeberry Coconut Bread for your company this long holiday weekend (Canada Thanksgiving). Your company will thank you 🙂 as well as your kids, your husband and whoever else you share it with!

Partridgeberry Coconut Bread

  • Servings: 12
  • Difficulty: Easy
  • Print
A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!

INGREDIENTS:

  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract (or 1/2 tsp coconut extract for a more concentrated coconut flavor)
  • 2 cups white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low fat milk
  • 1 1/4 cup flaked unsweetened coconut (I used medium)
  • 1 heaping cup of partridgeberries, fresh or frozen (or blueberries or cranberries)

PREPARATION:

Preheat oven to 350 degrees. Grease a 9x5in loaf pan. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and beat well until combined. Beat in vanilla.

In another bowl combine the flour, baking powder and salt and whisk to combine.

Add the flour mixture and milk to the wet ingredients and beat well to combine. Stir in coconut and partridgeberries ~ stir until just combined. Batter will be thick.

Pour batter into greased loaf pan and bake for 1 hour or until tester inserted into bread comes out clean. Remove from oven and let stand in loaf pan for about 10 minutes before removing and cooling on a wire rack. ENJOY! 🙂

NOTE: I used frozen berries but you could also use fresh. If your berries are frozen, DO NOT THAW! Add frozen berries to batter and stir to combine just before pouring into your loaf pan.

http://www.aroundthebaywithdd.com

Here is another great recipe using Partridgeberries ~ Spicy Partridgeberry Cake with Salted Caramel Sauce

Loving this Life Living “Around the Bay” ~ DD

original recipe for Coconut Loaf from Taste of Home

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