Description
This no-bake rhubarb cheesecake features a creamy, tangy filling layered over a buttery graham cracker crust and topped with a sweet-tart rhubarb compote – a refreshing dessert perfect for spring and summer.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar (for crust)
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar (for rhubarb topping)
- 1 tablespoon lemon juice
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Chill in refrigerator while preparing the filling.
- In a saucepan over medium heat, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook for 10–12 minutes until rhubarb is soft and mixture is thickened. Let cool completely.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture until well combined.
- Spread the cream filling evenly over the chilled crust.
- Spoon the cooled rhubarb compote over the top and gently spread to cover.
- Chill cheesecake for at least 4 hours or overnight before serving.
Notes
- Use a mix of red and green rhubarb for flavor and color balance.
- Top with fresh strawberries or mint leaves for extra flair.
- Store in refrigerator for up to 4 days. Not recommended for freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg