Why You’ll Love This Recipe

No Bake Rhubarb Cheesecake is a creamy, tangy, and refreshing dessert that beautifully balances the tartness of rhubarb with the rich, smooth texture of cheesecake. Perfect for spring and summer entertaining, this elegant dessert pairs wonderfully with a glass of white wine or rosé, making it an ideal choice for garden parties or casual dinners. With no need for baking, it’s a stress-free and visually stunning treat.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

graham cracker crumbsmelted buttercream cheesegranulated sugarsour creamvanilla extractwhipping creamgelatinpowdered sugarrhubarblemon juicewhite wine (optional, for poaching rhubarb)

directions

Line the bottom of a springform pan with parchment paper and lightly grease the sides.

In a bowl, mix graham cracker crumbs with melted butter until evenly moistened.

Press the mixture into the bottom of the pan to form a firm crust. Chill in the fridge while preparing the filling.

In a saucepan, combine chopped rhubarb, granulated sugar, and a splash of lemon juice. Cook over medium heat until the rhubarb softens and breaks down, about 10 minutes. Let it cool completely, then puree until smooth.

In a small bowl, bloom gelatin in a few tablespoons of cold water. Heat gently until dissolved and set aside to cool slightly.

In a mixing bowl, beat cream cheese, powdered sugar, sour cream, and vanilla extract until smooth and fluffy.

Fold in the cooled rhubarb puree and gelatin mixture.

In a separate bowl, whip the cream to stiff peaks and gently fold into the rhubarb mixture.

Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.

Refrigerate for at least 6 hours, or overnight, until set.

Optional: Garnish with poached rhubarb ribbons or a rhubarb glaze made by simmering rhubarb in a bit of white wine and sugar.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 30 minutesChilling time: 6 hours or overnightTotal time: 6.5 hours

Variations

Add a ginger snap crust for a spiced twist.

Use mascarpone instead of cream cheese for a more delicate texture.

Incorporate strawberries with the rhubarb for a classic pairing.

Top with toasted almonds or pistachios for added crunch.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days.Do not freeze, as the texture may become compromised.Serve chilled for best results.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s perfect for making a day in advance to allow it to set fully.

Do I need to use gelatin?

Gelatin helps the cheesecake set properly, but you can use a vegetarian alternative like agar-agar.

What wine pairs best with this cheesecake?

A chilled glass of dry Riesling, Pinot Grigio, or rosé complements the tartness of rhubarb beautifully.

Can I use frozen rhubarb?

Yes, thaw and drain well before cooking it down into a puree.

What if my cheesecake doesn’t set?

Ensure your gelatin was properly bloomed and incorporated while still warm. Chilling time is also key—overnight is best.

Can I skip the crust?

Yes, you can serve the cheesecake in cups or jars for a crust-free, individual presentation.

Can I sweeten with honey or maple syrup?

Yes, but adjust the quantity and keep in mind the liquid content may slightly affect the final texture.

Can I add fruit on top?

Absolutely—strawberries, raspberries, or candied rhubarb make beautiful toppings.

Is this gluten-free?

It can be made gluten-free by using gluten-free graham crackers or a nut-based crust.

Conclusion

No Bake Rhubarb Cheesecake is a sophisticated yet simple dessert that showcases the vibrant flavor of rhubarb in a creamy, chilled form. Whether you’re planning a festive gathering or a quiet evening with wine, this cheesecake delivers a refreshing and unforgettable finish.