Easy to whip up No Bake Rhubarb Cheesecake! A perfect make-ahead dessert that pairs perfectly with wine.
Line the bottom of a 9 or 10" springform pan with parchment paper. Spray pan with non-stick spray.
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.
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.
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.