Looking for a refreshing, tangy-sweet dessert that’s perfect for spring and summer? This Rhubarb Icebox Dessert layers a buttery graham cracker crust, creamy vanilla filling, and a vibrant rhubarb compote. It’s a no-bake recipe that chills in the fridge until set, making it ideal for warm weather gatherings or a make-ahead treat

Why You’ll Love This Recipe:

Perfect for summer: Cool, creamy, and refreshing.
Balanced flavors: Tart rhubarb pairs beautifully with the sweet cream layer.
No oven required: Beat the heat with this fridge-set dessert.
Great for gatherings: Make it the day before and chill overnight.

Ingredients Breakdown

For the Rhubarb Layer:

Fresh Rhubarb (3 cups, chopped):
The star ingredient—naturally tart and bright, it creates a vibrant fruit topping.
Granulated Sugar (1¼ cups):
Balances rhubarb’s tartness and sweetens the compote layer.
Cornstarch (2 tbsp):
Thickens the rhubarb layer to a jam-like consistency.
Water (¼ cup):
Helps cook down the rhubarb and dissolve the cornstarch.
Lemon Juice (1 tbsp):
Adds a bright acidity that enhances the rhubarb flavor.

For the Cream Layer:

Cream Cheese (8 oz, softened):
Provides a rich, tangy base for the creamy filling.
Powdered Sugar (1 cup):
Sweetens the cream layer and blends smoothly with no graininess.
Heavy Whipping Cream (1 cup):
Whipped to stiff peaks, it adds a light, airy texture to the filling.
Vanilla Extract (1 tsp):
Enhances the flavor of the cream layer with a subtle warmth.

For the Crust:

Graham Cracker Crumbs (1½ cups):
Forms a crunchy, buttery base that holds the dessert together.
Granulated Sugar (¼ cup):
Adds sweetness to the crust and helps it set.
Ground Cinnamon (½ tsp):
Adds a warm spice note that complements the rhubarb.
Unsalted Butter (¼ cup, melted):
Binds the crumbs and adds richness to the crust.

Tips and Tricks:

Make it ahead: Prepares beautifully the night before serving.
Extra firm texture: Freeze for 30 minutes before slicing for cleaner cuts.
Use rhubarb compote: If you’re short on time, pre-made rhubarb compote can work in place of the homemade layer.
Add crunch: Sprinkle chopped nuts or toasted coconut on top before serving.

Variations and Customizations:

Add strawberries: Mix sliced strawberries into the rhubarb layer for a sweeter twist.
Switch the crust: Try shortbread cookie crumbs or vanilla wafers instead of graham crackers.
Citrus version: Add orange zest to the cream layer for extra brightness.
Vegan version: Use plant-based cream cheese and whipped topping alternatives.

Pairing Suggestions:

Drinks: Serve with iced tea, sparkling water, or lemonade.
Main course pairing: Perfect follow-up to a light summer meal like grilled chicken or a fresh garden salad.
Occasions: Ideal for brunches, BBQs, spring holidays, or potlucks.

Storage Instructions:

Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Freeze tightly wrapped for up to 1 month. Thaw overnight in the fridge before serving.
Serving tip: Best enjoyed cold and within a few days for optimal texture.

Rhubarb Icebox

Author: easysweetmeal
Total Time: 32 minutes
Yield: 9 servings 1x

Print Recipe

Description

No-Bake Rhubarb Icebox Dessert – A buttery graham crust layered with creamy whipped cheesecake filling and tangy homemade rhubarb compote. Chill, slice, and savor the perfect sweet-tart treat! Cool, easy, and irresistibly nostalgic!

Ingredients

Scale

3 cups fresh rhubarb, chopped
1¼ cups granulated sugar
2 tablespoons cornstarch
¼ cup water
1 tablespoon lemon juice
8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Instructions

1. Cook the Rhubarb Layer

In a saucepan, combine chopped rhubarb, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring occasionally, for 5–7 minutes until rhubarb softens and the mixture thickens.
Remove from heat and allow to cool completely.

2. Prepare the Graham Cracker Crust

Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl.
Stir in melted butter until evenly moistened.
Press mixture firmly into the bottom of a 9×9-inch baking dish to form a compact crust.
Place in the fridge while preparing the cream layer.

3. Make the Cream Filling

Beat softened cream cheese with powdered sugar until smooth and creamy.
In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Assemble the Layers

Spread the cream layer evenly over the chilled crust.
Carefully spoon the cooled rhubarb mixture over the top and spread it out smoothly.

5. Chill and Set

Cover the dish tightly with plastic wrap.
Refrigerate for at least 4 hours, or overnight, to let the dessert fully set and the flavors meld together.

6. Serve and Enjoy

Slice into neat squares and serve cold.
Enjoy the delicious contrast of tangy rhubarb and creamy filling on a crunchy crust.

Notes

Rhubarb is naturally tart, so don’t reduce the sugar unless you enjoy a strong tang.
For added color, garnish with a few thin rhubarb ribbons or edible flowers before serving.
Chill thoroughly for the best results—this dessert improves in flavor and structure as it rests.

Prep Time: 25 minutes
Cook Time: 7 minutes
Category: Dessert
Method: No-Bake
Cuisine: American