A creamy sweet and tangy individual size cheesecake served to guests in a mason jar!

I had some leftover frozen rhubarb, so I thought I would make some rhubarb butter with it. I decided to re-purpose it and make these No Bake Rhubarb Cheesecake’s in a Jar! After one bite I decided this had to be our May Baking Challenge. It was sooooo delicious – perfectly sweet and tangy!

Before we go into this month’s challenge, I would like to announce the winner of our April Baking Challenge. Congratulations to Elise V. for winning the $50 Amazon Gift Card!

How to Join Jamie’s Baking Challenge

1. A new baking challenge is published on the 1st of every month. Make sure to sign up for my emails to receive each new baking challenge!
2. Bake that recipe during that month.
3. Share your recipe photo by emailing it to me at [email protected]. By emailing your picture to me, you are automatically entered into the baking challenge.

Challenge Details

1. Anyone, of any age, can participate!
2. The May Baking Challenge ends on May 31st. Your photo must be submitted 5:00pm to be entered into the random drawing.
3. Feel free to share on social media using #jamiesbakingchallenge and tagging me @bakingyouhappier.
4. See below for prize details.

Prize

By emailing your recipe photo to me, you are automatically entered into the baking challenge. One winner will receive a $50 Amazon Gift Card! That winner will be randomly selected and announced the first week in June.

What You Need to Make No Bake Rhubarb Cheesecake in a Jar

• Graham Crackers
• Flour
• Butter
• Rhubarb (Fresh or Frozen)
• Sugar
• Lemon Juice
• Cinnamon
• Cream Cheese
• Whipped Cream

How to Make No Bake Rhubarb Cheesecake in a Jar

• First, make the rhubarb puree by cutting rhubarb into pieces to make 3 cups. Place into a sauce pan and combine with 2 tbsp water, 1/2 cup sugar, 3 tbsp lemon juice, and 1/4 tsp cinnamon over medium heat. Stir frequently until the mixture comes to a boil. Boil gently and stir frequently until the rhubarb is very soft. Transfer the mixture to a blender, puree, and set aside to cool.
• In a large bowl, combine 12 oz cream cheese and 1 cup rhubarb puree with a mixer.
• Add in 1/2 cup powdered sugar, mix until well combined. Fold in 1 1/2 cups whipped cream until completely combined. Set aside.
• Make the Graham Cracker crust by putting 1 package of Graham Crackers in a food processor and blend until you have crumbs. Then add in 1 tsp flour, 1/4 cup sugar, and 6 tbsp melted butter. Blend until well combined.
• Set out 6 small mason jars and distribute Graham Cracker crust evenly. Then distribute the cheesecake mixture evenly.
• Refrigerate until ready to serve. Top with whipped cream right before serving.

Tips for Making No Bake Rhubarb Cheesecake in a Jar

• You can use fresh or frozen rhubarb.
• To keep it easy, just use whipped cream from a can.
• You don’t have to use jars, and you don’t have to use all the same size. Just use what you have – get creative!

For More Rhubarb Recipes, Check Out:

• Strawberry Rhubarb Overnight Oats
• Fresh Rhubarb Pie
• Easy Rhubarb Cake
• Rhubarb Dream Bars

Continue to Content

No Bake Rhubarb Cheesecake in a Jar

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No Bake Rhubarb Cheesecake in a Jar, a creamy sweet and tangy individual size cheesecake served to guests in a mason jar!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

Rhubarb Puree

• 3 cups Rhubarb, Chopped
• 2 tbsp Water
• 1/2 cup Sugar
• 3 tbsp Lemon Juice
• 1/4 tsp Cinnamon

Rhubarb Cheesecake

• 1 cup Rhubarb Puree
• 12 oz Cream Cheese, Softened
• 1/2 cup Powdered Sugar
• 1 1/2 cups Whipped Cream

Graham Cracker Crust

• 1 package Graham Crackers
• 1 tsp Flour
• 1/4 cup Sugar
• 6 tbsp Butter, Melted

Instructions

1. First, make the rhubarb puree by placing the chopped rhubarb, water, sugar, lemon juice, and cinnamon in a sauce pan over medium heat. Stir frequently until the rhubarb is very soft. Transfer the mixture to a blender, puree, and set aside to cool.
2. In a large bowl, combine the cream cheese and rhubarb puree with a mixer.
3. Add in powdered sugar and mix until well combined. Fold in whipped cream until completely combined. Set aside.
4. Make the Graham Cracker crust by putting Graham Crackers in a food processor and blend until you have crumbs. Then add in flour, sugar, and melted butter. Blend until well combined.
5. Set out 6 small mason jars and distribute Graham Cracker crust evenly. Then distribute the cheesecake mixture evenly.
6. Refrigerate until ready to serve. Top with whipped cream right before serving.