Gee… now doesn’t THAT sure look delicious!? There are few things I love more than portable desserts… I mean, it’s a sweet treat, it’s a roadie- yeah baby! These are DELISH! And, you can make them with just about any topping you want, pre-made or homemade. They are also fabulous topped with something along the lines of a Meyer Lemon Curd or a Blueberry Lavender Compote and, with any luck, maybe I will get around to posting those one of these days, but alas, not today – today you get Strawberry Rhubarb.
Anyway, these are fun, you can pack them for a picnic, bring them poolside, or just eat it standing in front of the fridge at midnight… or so I hear.
STRAWBERRY RHUBARB CHEESECAKE BARS
MAKES 10-12 JARS
(I prefer to use 5 ounce clamp top jars like Anchor Hocking or Weck Jars ’cause they are crazy cute)
1 ½ Packs Graham Crackers, Crushed Finely
4 Tblsp Melted Unsalted Butter
½ tsp Pure Almond Extract
1-8 oz Block Cream Cheese, Softened
1 tsp Pure Vanilla
1/4 cup Confectioners Sugar
2 cups Whipped Heavy Cream – Firm Peaks*
* If you use premade whipped cream that is already sweetened the you can omit the confectioners sugar. Homemade is always better!
STRAWBERRY RHUBARB COMPOTE
1 ½ Cups Chopped Fresh Rhubarb
2 Cups Chopped Fresh Strawberries
1 Cup Granulated Sugar
2 Tsp Lemon Juice
4 Tblsp Grand Marnier (optional but awesome)
- Put all Compote ingredients into a saucepan and bring to a simmer over medium heat. Once simmering turn heat down to medium low and let cook for about 30 minutes until reduced by half. (I prefer to let this reduce fully to half volume and let the sugar do it’s job rather than having to add in cornstarch as some recipes call for.)
- Let the compote cool to room temperature at the least, preferably I make this a day ahead and refrigerate it overnight. It also will keep in the fridge in a sealed container for about a week (or you can freeze it!)
- In a small bowl combine the crushed graham crackers, melted butter and almond extract until thoroughly combined.
- Press a few spoonfuls into the bottom of each jar, reserving about ¼ of the mixture for the next layer and garnish.
- In the bowl of a mixer (or using a hand mixer) beat the cream cheese, vanilla, and confectioners sugar until well combined and smooth.
- Gently fold in the whipped cream until completely incorporated.
- Spoon the cream cheese mixture into each jar until about halfway filled.
- Spoon about 1-2 Tblsps of filling and then top with additional cream cheese mixture finishing with fruit filling mixture.
- Refrigerate for at least 3-4 hours, preferably overnight.
To serve top with a little extra graham crumbs or whipped cream… or whatever you want… just enjoy!