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Home » No Bake Rhubarb Cheesecake | Entertaining with Wine

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No Bake Rhubarb Cheesecake | Entertaining with Wine

May 14, 2018 by Samantha 27 Comments

Easy to whip up No Bake Rhubarb Cheesecake! A delicious make ahead no bake cheesecake dessert that pairs perfectly with wine. Plus, some tips for entertaining with wine. 

Side view a of No Bake Rhubarb Cheesecake on a white cake stand with a pink tea towel and a serving knife.This post is sponsored by Woodbridge by Robert Mondavi Wines. My Kitchen Love has been compensated monetarily and with product. I only work with brands I love and cook with (and sip on) at home. Please enjoy wine responsibly. 

This No Bake Cheesecake with a Rhubarb layer is inspired by the White Zinfandel from Woodbridge by Robert Mondavi Wines. I’m a huge fan of rosé and its very photogenic pink hue. More than anything though, I love to enjoy it on a hot sunny afternoon or pair it with a treat that I can share with family and friends.

Slices of a No Bake Rhubarb Cheesecake on plates and glasses of rose wine.

Entertaining can be cumbersome, but why not take some tips from the experts? Pairing wine to food can feel overwhelming, but with tapping into the winery resources there are ample options for pairings. Cheese and wine are the usual ‘go to’ (which I totally appreciate), but sometimes, something more is needed for entertaining.

How do you work your way from an appetizer to dessert? This Spring, jump onboard with Woodbridge by Robert Mondavi Wines for all the wine pairing answers while entertaining. Or simply pair wine with what you know works. For me, that is cheese and more tart desserts, which is why I came up with this No Bake Cheesecake.

Cut pice on a plate of a No Bake Rhubarb Cheesecake

I love that there is a Woodbridge white wine for everyone – Pinot Grigio is crisp and refreshing; Chardonnay is smooth and flavourful; White Zinfandel is light and versatile (perfect for cheesecake really). Have you tried any? Which is your afternoon favourite?

The Woodbridge by Robert Mondavi Wines style is marked by bright fruit flavours and smooth finishes made to complement food. In this case, the White Zinfandel pairs perfectly with a lighter and less sweet no bake cheesecake.

top down view with a few slices cut of No Bake Rhubarb Cheesecake

How about reworking that cheese into a not too sweet make-ahead dessert that pairs perfect with rosé? This make-ahead No Bake Cheesecake is the answer. Rhubarb is a great pairings for wines that land on the off-dry or sweeter side of wine.

This cheesecake has very little sugar (and zero refined sugar in the rhubarb portion) making it perfect to those dessert-type wines.

side angle photo showing layers of a No Bake Rhubarb Cheesecake

What do I love to pair with wine (beyond cheese of course)? These warm Spring/Summer days are ideal to celebrate everyday moments with family and friends. Make memories by pairing everyday meals and a white wine from Woodbridge by Robert Mondavi Wines and sharing it with family and friends.

Some of my favourite Spring pairings include:

  • Spring vegetables and salads with Sauvignon Blanc (brings out their bright and fresh flavours)
  • Spring Lamb with a full-bodied Merlot (balanced acidity that works well with a juicy protein)
  • Sweet Peas (English Peas or Sugar Snap Peas) with a dry white wine such as Pinto Grigio or Sauvignon Blanc (showcases and balances the sweetness of the vegetable)
  • Stone Fruits such as peaches and plums with a Riesling to compliment the sweetness and viscosity of one another.

Slices of a No Bake Rhubarb Cheesecake on plates and glasses of rose wine.

The colour of this cheesecake is SO pretty, isn’t? Rhubarb gives off that perfect pale pink hue. If you don’t believe me, you’ll have to check out these other rhubarb recipes to sway you into chopping those stalks off your rhubarb plant like I do on the regular:

  • Healthy Strawberry Rhubarb Bars: the kind of rhubarb where I still feel virtuous after eating.
  • Rhubarb & Strawberry Tart: really quick and easy dessert that features rhubarb and strawberries over top of a light lemon cream.
  • Sparkling Rhubarb Margarita: Sub White Zinfandel for sparkling wine and this would be a delicious rose cocktail!
  • Vanilla Rhubarb Bundt Cake: a stunning cake (thanks to an affordable pan) with a great complimenting vanilla flavour (try with a Chardonnay or Riesling)

No Bake Rhubarb Cheesecake on a white cake stand with a glass and bottle of rose wine.

One of my favourite resources for pairing wine is What to Drink with What You Eat by Andrew Dornenburg and Karen Page. It lists not only wines and spirits and which foods go best, but also which foods go with with alcohol flavour profiles.

Do you have a favourite way to pair wine or cocktails with food? I’d love to hear about it, please drop me a comment below if you do!

Cut pice on a plate of a No Bake Rhubarb Cheesecake

5 from 3 votes
Side view a of No Bake Rhubarb Cheesecake on a white cake stand with a pink tea towel and a serving knife.
Print
No Bake Rhubarb Cheesecake
Prep Time
30 mins
Chilling Time
3 hrs
 

Easy to whip up No Bake Rhubarb Cheesecake! A perfect make-ahead dessert that pairs perfectly with wine. 

Course: Dessert
Cuisine: American
Author: Samantha
Ingredients
Rhubarb Top:
  • 3 cups chopped rhubarb, fresh or frozen
  • 1/4 cup honey
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp (1 small 7 gram) sachet (package) gelatin
  • 1/4 cup boiling water
Graham Cracker Base:
  • 2 sleeves graham crackers, around 20 full crackers
  • 10 tbsp unsalted butter, melted
Cheesecake:
  • 2 packages of 250 grams cream cheese (500 grams in total, approximately 18 oz.) ** this should be block cream cheese
  • 1.5 cups whipping cream
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 cup icing (powdered) sugar
  • 1/2 tsp vanilla extract (clear extract if available)
US Customary - Metric
Instructions
Graham Cracker Base:
  1. Line the bottom of a 9 or 10" springform pan with parchment paper. Spray pan with non-stick spray. 

  2. Pulse graham crackers in a food processor (or crush in a zip-lock bag) and mix with melted butter. Press firmly into prepared pan (I use the bottom of a 1 cup measuring cup as mine have a flat smooth surface that works well). Place in fridge to chill. 

Rhubarb Topping:
  1. Place rhubarb, honey, and water in a medium saucepan over medium heat. Cook for 15-20 minutes. Remove from heat, add lemon juice and blend on high in a blender until completely smooth. Set aside. 

Cheesecake:
  1. Beat cream cheese with an electric mixer (handheld or stand) until completely smooth. Scrap down the sides of bowl until there are no small chunks of cream cheese and it is completely smooth (I made the mistake of not beating my enough). 

  2. Add whipping cream and beat until stiff peaks form, about 2 minutes. Add icing sugar, lemon juice, lemon zest, and vanilla. Pour mixture into graham cracker base and smooth top. Return to fridge.

  3. Once cheesecake is made and chilling in fridge. Place gelatin in a small bowl and top with boiling water. Stir with a spoon for a minute or so, until gelatin is completely dissolved. Add to rhubarb puree and stir. Top cheesecake with rhubarb mixture and spread evenly.

  4. Return to fridge and chill for at least 3 hours, although overnight is preferred*.  

Recipe Notes

* Cheesecake can be place in freezer (well wrapped with plastic wrap) for up to 3 months. Thaw in refrigerator overnight before serving. 

** Use cream cheese found in a block and not the spreadable cream cheese used for bagels. 

Enjoy! xo

No Bake Rhubarb Cheesecake with cut slices on plates

Long Collage of No Bake Rhubarb Cheesecake

 

Filed Under: Dessert Tagged With: cheesecake, Dessert, entertaining, no bake, wine

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It's a good day when family, friends, and food intersect.

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Comments

  1. AvatarChristina says

    May 14, 2018 at 2:29 pm

    I'm always trying to use less sugar when I bake, I'll have to try this cheesecake. You can never go wrong with a no-bake cheesecake!
    Reply
    • AvatarSamantha says

      May 14, 2018 at 4:04 pm

      And in this case the touch of honey pairs so well with the rhubarb!
      Reply
  2. AvatarAudrey says

    May 14, 2018 at 7:35 pm

    This cheesecake sounds amazing! I love the combination of the sweet and the tart. I love that it's a no-bake cheesecake even more. I can't wait to try it.
    Reply
    • AvatarSamantha says

      May 15, 2018 at 4:43 pm

      Thank you so much! For me, no bake is definitely the way to go when it come to cheesecake.
      Reply
  3. AvatarApril says

    May 15, 2018 at 9:12 am

    Oh my gosh....rhubarb, cheesecake AND no bake all in one?! I am DEFINITELY adding this to my list of have to try immediately desserts ;) Yum!!
    Reply
    • AvatarSamantha says

      May 15, 2018 at 4:43 pm

      You got it! Hope you enjoy it :)
      Reply
  4. AvatarLauren says

    May 26, 2018 at 9:01 pm

    How did you get this to set? My friend and I tried to make this and the rhubarb turned out beautifully but the cheesecake itself was as runny as when it came out of the mixer. Stiff peaks never formed even though we made sure to beat the cream cheese until it was perfectly smooth. Thanks in advance!
    Reply
    • AvatarSamantha says

      May 26, 2018 at 9:31 pm

      What type of cream did you add to the cream cheese? It needs to be whipping cream (33% M.F.) and that's where the stiff peaks form. The cheesecake sets in the fridge (in the 3 hours or overnight). The cheesecake mixture should be fairly thick when poured on top of the crust. Was a whisk attachment used? I wonder if I should add that to the recipe.
      Reply
      • AvatarLauren says

        May 27, 2018 at 9:10 pm

        We used the paddle attachment at first to make the cream cheese very smooth, and then switched to the whisk attachment when we added the whipping cream. We left it in the fridge for 3 hours, then added the rhubarb and let it set again. The rhubarb was perfectly set so we thought it would be ready but as soon as we released the spring form it ran all over the counter. We rescued the rhubarb topping and have been using it in yogurt though!
        Reply
        • AvatarSamantha says

          May 28, 2018 at 12:26 pm

          That's really bizarre. There's enough cream cheese in there to firm up the centre so I'm not quite sure what happened. Mine was nowhere near that runny even when I transferred it from the mixing bowl to the base. The rhubarb will likely set quick from the gelatin, it's really the centre that needs the time in the fridge to firm up so it slices nicely.
          Reply
    • AvatarKK says

      June 1, 2020 at 10:26 am

      I had the same problem! Could not get it to set even though I left it in the fridge for almost 24 hours.
      Reply
      • AvatarSamantha says

        June 1, 2020 at 7:42 pm

        Hi there, not sure what happened. A few people made the cheesecake over the weekend as per the recipe no problem (they posted the photos on IG). Was whipping cream used? I wonder if cream was used instead?
        Reply
        • AvatarKK says

          June 16, 2020 at 9:40 am

          I did use whipping cream, but I could tell as I was mixing it that it just wasn't forming peaks. I'm not sure what happened!
          Reply
          • AvatarSamantha says

            June 21, 2020 at 8:44 am

            Very bizarre. I'm not too sure what could have happened either. I know a lot of people make this recipe so it's challenging for me to identify what went sideways.
  5. AvatarNatalie says

    July 16, 2018 at 12:20 pm

    I made this and did not add the icing sugar as the method never told me when to add it. Didn’t realize this till I was done. Sadly the cheese part was not sweet at all. When are you supposed to add?
    Reply
    • AvatarSamantha says

      July 16, 2018 at 3:17 pm

      Oh shoot! I'm so sorry Natalie. It's with the other cheesecake ingredients. Recipe is updated now.
      Reply
  6. AvatarGillian says

    March 31, 2019 at 8:42 am

    I would love to try your recipe but I have no idea how to convert your US cups to grams or even UK ounces. The guidance on internet seems to relate to flour and baking ingredients.
    Reply
    • AvatarSamantha says

      April 1, 2019 at 1:31 pm

      Hi there! I'm attempting to set up a conversion kit so that all my recipes get converted for you through the recipe card. Hope to have it sorted by the end of today.
      Reply
  7. AvatarDonna says

    June 3, 2020 at 10:21 am

    Would it be ok to whip the cream and then fold it into the cheese mixture?
    Reply
    • AvatarSamantha says

      June 4, 2020 at 3:46 pm

      Definitely.
      Reply

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