No Bake Rhubarb Cheesecake

Why You’ll Love This Recipe

No Bake Rhubarb Cheesecake is a cool, creamy dessert that layers tangy rhubarb compote with a silky cheesecake filling over a buttery cookie crust—no oven required. This refreshing, make-ahead treat is perfect for spring and summer gatherings when you want something elegant, fruity, and fuss-free.

ingredients

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

this Recipe

For the crust

graham crackers or digestive biscuitsunsalted butter (melted)sugar (optional)

For the rhubarb layer

fresh rhubarbwatergranulated sugarlemon juicevanilla extract

For the cheesecake filling

cream cheese (softened)powdered sugarsour cream or Greek yogurtvanilla extractheavy cream (cold)

directions

Crush the graham crackers into fine crumbs and mix with melted butter (and sugar if using).

Press the mixture firmly into the bottom of a springform pan or pie dish. Chill in the fridge while you prepare the other layers.

In a saucepan, combine chopped rhubarb, sugar, water, and lemon juice.

Cook over medium heat until the rhubarb softens and becomes jammy—about 10–15 minutes.

Stir in vanilla extract and let the compote cool completely.

In a large bowl, beat cream cheese until smooth. Add powdered sugar, sour cream, and vanilla extract and mix until combined.

In a separate bowl, whip the cold heavy cream to stiff peaks.

Fold the whipped cream into the cream cheese mixture gently until smooth.

Spread the cheesecake filling over the chilled crust and smooth the top.

Spoon the cooled rhubarb compote over the cheesecake layer and swirl gently, or spread evenly.

Cover and refrigerate for at least 6 hours, preferably overnight, until set.

Servings and timing

This recipe yields approximately 8–10 slices.Preparation time: 25 minutesChilling time: 6–8 hoursTotal time: 6 hours 25 minutes

Variations

Add strawberries or raspberries to the rhubarb for a mixed fruit topping.

Use a chocolate or nut-based crust for a flavor twist.

Swap sour cream with Greek yogurt for a lighter filling.

Add a splash of orange juice or zest to the rhubarb layer for citrus depth.

storage/reheating

Store No Bake Rhubarb Cheesecake covered in the refrigerator for up to 4 days.Freezing is possible for up to 1 month—thaw overnight in the fridge before serving.Do not reheat; this dessert is best served chilled.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain before cooking the compote.

Is this dessert overly sweet?

No, it’s well-balanced between the tangy rhubarb and creamy filling.

Does it hold its shape?

Yes, once chilled properly, it slices cleanly and holds together well.

Can I make it gluten-free?

Use gluten-free cookies or crackers for the crust.

Do I need to use gelatin?

Not in this version—whipped cream stabilizes the filling.

Can I use store-bought rhubarb sauce?

Yes, if thick and not too watery—just cool it before topping the cheesecake.

Can I make individual servings?

Yes, use jars or ramekins for mini cheesecakes.

Do I need a springform pan?

It’s helpful for clean removal, but a pie dish or 9×9-inch pan also works.

What’s the best cream cheese to use?

Full-fat block cream cheese gives the best texture—avoid whipped or spreadable types.

Can I add a crumb topping?

Yes, reserve a little crust mixture to sprinkle on top before serving.

Conclusion

No Bake Rhubarb Cheesecake is a beautifully layered dessert that’s creamy, tangy, and effortlessly elegant. With no oven needed and endless variation options, it’s a go-to recipe for impressing guests or indulging in a cool, fruity treat during rhubarb season.

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