Go Back
+ servings
Print
Side view a of No Bake Rhubarb Cheesecake on a white cake stand with a pink tea towel and a serving knife.

No Bake Rhubarb Cheesecake

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

Course Dessert
Cuisine American
Keyword cheesecake recipe, easy dessert recipe, no bake cheesecake, no bake cheesecake recipe, spring dessert, strawberry rhubarb recipe
Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 18 servings
Calories 159 kcal
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 or 2 cups of ground graham 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 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)

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.

  2. 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. 

  2. 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.

  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. A

Nutrition Facts
No Bake Rhubarb Cheesecake
Amount Per Serving
Calories 159 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 12mg1%
Potassium 81mg2%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 507IU10%
Vitamin C 3mg4%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.