Rhubarb Jam Cheesecake Pots
RECIPES & DESSERTS
Rhubarb Jam Cheesecake Pots
Simple no-bake cheesecake pots layered with buttery biscuit crumbs, creamy vanilla cheesecake and a glossy spoonful of pink rhubarb jam.
Quick Answer
These easy no-bake rhubarb cheesecake pots are made with a buttery digestive biscuit base, a soft vanilla cheesecake filling and generous spoonfuls of The Artisan Kitchen British Rhubarb Jam. They take around 20 minutes to prepare, then chill for at least 2 hours before serving.
These little rhubarb jam cheesecake pots are creamy, bright and beautifully simple. They are made with a buttery biscuit base, a soft vanilla cheesecake layer and a generous spoonful of The Artisan Kitchen British Rhubarb Jam.
They are perfect for spring and summer entertaining, but also exactly the sort of pudding you can make ahead and quietly feel smug about later.
Recipe at a Glance
Rhubarb Jam Cheesecake Pots
Makes: 4 to 6 pots
Prep time: 20 minutes
Chill time: At least 2 hours
Bake: No bake
Ingredients
For the Biscuit Base
200g digestive biscuits
75g unsalted butter, melted
For the Cheesecake Layer
250g full-fat cream cheese
200ml double cream
75g icing sugar
1 tsp vanilla extract
For the Rhubarb Layer
4 to 6 tbsp The Artisan Kitchen British Rhubarb Jam
Extra biscuit crumbs, to finish
Method
1. Make the Biscuit Base
Crush the digestive biscuits into fine crumbs, then mix with the melted butter. Divide between 4 to 6 glasses, jars or dessert pots and press down lightly.
2. Make the Cheesecake Mixture
Whisk the cream cheese, double cream, icing sugar and vanilla together until thick, smooth and softly spoonable.
3. Layer the Pots
Spoon the cheesecake mixture over the biscuit base, then add a spoonful of rhubarb jam. Gently ripple the jam through the cheesecake, or leave it as a clear glossy layer.
4. Chill
Place the cheesecake pots in the fridge for at least 2 hours, or until softly set.
5. Finish
Top each pot with a glossy spoonful of rhubarb jam and a scattering of biscuit crumbs before serving.
Sarah’s Kitchen Note
For the prettiest finish, add a visible ribbon of rhubarb jam through the middle of each pot, then finish with a second spoonful on top just before serving. That way you get the fruit running through the cheesecake as well as a lovely glossy layer on top.
Why Rhubarb Jam Works in Cheesecake
Rhubarb has a naturally bright, sharp fruit character that works beautifully with rich, creamy ingredients. Here, the jam cuts through the cream cheese and double cream while bringing colour and concentrated rhubarb flavour to each spoonful.
The buttery biscuit base gives the pots texture, while vanilla keeps the cheesecake layer simple enough to let the rhubarb remain the star.
Serving
Serve chilled, straight from the fridge. These are lovely for afternoon tea, garden lunches, summer suppers or any moment that requires pudding without turning the oven on.
Shop the Recipe
The Artisan Kitchen British Rhubarb Jam
Bright and fruit-led, our British Rhubarb Jam brings a beautiful pink rhubarb flavour to these simple no-bake cheesecake pots.
Frequently Asked Questions
Can you use jam in a no-bake cheesecake?
Yes. Jam can be layered through a no-bake cheesecake or gently rippled into the filling. Rhubarb jam works particularly well because its bright fruit flavour balances the richness of cream cheese and double cream.
How long do no-bake cheesecake pots need to chill?
Chill these cheesecake pots for at least 2 hours, or until the cheesecake layer is softly set.
Can I make rhubarb cheesecake pots ahead?
Yes. These pots are designed to be chilled before serving, making them a useful make-ahead dessert. Add the final spoonful of rhubarb jam and biscuit crumbs before serving for the prettiest finish.
From the Artisan Kitchen
More Rhubarb Jam Ideas
If you love the bright, fruity flavour of these cheesecake pots, discover more about the seasonal Yorkshire rhubarb we use or try another recipe made with our British Rhubarb Jam.
Discover the fruit: Yorkshire Forced Rhubarb Season and the Making of Our British Rhubarb Jam
Bake next: Rhubarb Jam & White Chocolate Blondies
Explore: More Jam Recipes
From the kitchen: Why Proper Jam Should Taste Like Fruit, Not Sugar
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
