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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
Prep Time 30 minutes
Chilling Time 3 hours
Author Samantha


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


  • 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)


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. 


  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.