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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No Bake Blueberry Dessert

This dessert is so easy and delicious and since it’s no bake, it comes together in no time ~ and no heating up the house by having to turn on the oven to make this “No Bake Blueberry Dessert“.  A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with Cool Whip and more blueberries! A perfect “make and take” summer dessert for potlucks, bbqs, or to have in the fridge for company and those sweet treat cravings!

This will be perfect for those Wild Newfoundland Blueberries when they are ready for picking! In the meantime, use fresh blueberries from your local store or farmer’s market.  I wouldn’t use frozen blueberries in this recipe as they would release too much juice once thawed.

No Bake Blueberry Dessert

  • Servings: 15 - 20 depending on serving size
  • Difficulty: easy
  • Print
“A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with whip cream and more blueberries!  A great Summer Dessert”

Ingredients:

  • 1 pkg of coconut cookies or just use graham crackers (about 2 cups)
  • 1/4 cup + 2 TBSP butter, melted
  • 1 8oz pkg of cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup icing sugar
  • 2 TBSP blueberry jam
  • 1 1/4 cup Cool Whip
  • 2 pkg vanilla pudding (small pkg)
  • 3 cups milk (I used skim milk)
  • 1 1/2 cup Cool Whip
  • fresh blueberries for garnish

Preparation:

Put cookies into a food processor and blend until fine crumbs form.  Add melted butter and blend until combined.  Press crumbs into a 9 x 13 pan and evenly spread on bottom of pan. Put pan in fridge for the crumbs to firm up.

In a stand mixer, beat butter and cream cheese until nice and creamy and butter is incorporated. Mix in icing sugar and blueberry jam.  Fold in 1 1/4 cup of Cool Whip. Carefully spread over prepared crumbs.

In another mixing bowl, add vanilla pudding and milk.  Mix until pudding starts to thicken – about 1 – 2 minutes.  Gently stir in the blueberries.  Spread over the cheesecake layer.

Top pudding layer with remaining 1 1/2 cup Cool Whip and garnish with blueberries.  Put dessert in the fridge to set up for a couple of hours.   Cut into squares and serve.  Enjoy! 🙂

NOTE:  Use Fresh Blueberries as frozen blueberries will release too much juice once thawed. 

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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