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.
Please enjoy wine responsibly.
This No Bake Cheesecake with a Rhubarb layer is inspired by a rosé. 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.
Entertaining can be cumbersome, but why not take some tips from the experts? Pairing wine to food can feel overwhelming, but with tapping into internet information like this post to find ample options for pairings.
Cheese and wine are the usual ‘go to’ (which I totally appreciate), but sometimes, something more is needed for 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.
The most important part of this recipe is the inclusion of whipping cream and beating it until stiff peaks form. The photo below shows exactly how the mixture should look before you pour it into the pan.
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.
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 with a delicious bottle of wine, 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.
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)
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!
Easy to whip up No Bake Rhubarb Cheesecake! A perfect make-ahead dessert that pairs perfectly with wine.
- 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
- 2 sleeves graham crackers around 20 full crackers or 2 cups of ground graham crackers
- 10 tbsp unsalted butter, melted
- 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 33% fat liquid 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)
Line the bottom of a 9 or 10" springform pan with parchment paper. Spray pan with non-stick spray.
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.
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.
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.
Add whipping cream and beat until stiff peaks form, about 2 minutes (see photo in post above). Add icing sugar, lemon juice, lemon zest, and vanilla. Pour mixture into graham cracker base and smooth top. Return to fridge.
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.
Return to fridge and chill for at least 3 hours, although overnight is preferred*.
* 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. A