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Rhubarb Cheesecake

Creamy Rhubarb Cheesecake: A Tangy No-Bake Delight

This Creamy Rhubarb Cheesecake is a delightful no-bake dessert that balances sweetness and tartness, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Jam
  • 2 cups Fresh Rhubarb Can substitute with frozen, thawed and drained
  • 1 cup Granulated Sugar Adds sweetness to the jam
  • 1 teaspoon Vanilla Extract Use pure for best flavor
  • 2 tablespoons Lemon Juice Fresh is preferred
  • 1 pinch Salt Enhances flavor
For the Crust
  • 1.5 cups Graham Crackers Gluten-free options available
  • 0.5 cup Unsalted Butter Can substitute with coconut oil
For the Cheesecake Filling
  • 1 cup Heavy Cream Whipped for texture
  • 1 tablespoon Gelatin Powder Helps set the cheesecake; agar-agar as substitute
  • 16 ounces Cream Cheese Room temperature for smoothness

Equipment

  • Medium pot
  • mixing bowls
  • Electric mixer
  • spatula
  • 9-inch baking dish
  • blender

Method
 

Step-by-Step Instructions
  1. In a medium pot, combine rhubarb, sugar, vanilla extract, lemon juice, and salt. Cook over medium heat for 15-20 minutes.
  2. Blend the mixture until smooth and chill in the fridge.
  3. Prepare the crust by mixing graham cracker crumbs with melted butter and pressing into a baking dish. Freeze for 30 minutes.
  4. Bloom gelatin in warm heavy cream, stir until dissolved, and let cool.
  5. Whip remaining heavy cream until soft peaks form and set aside.
  6. Beat room temperature cream cheese with sugar and vanilla, fold in gelatin mixture.
  7. Combine rhubarb puree with cream cheese mix, then fold in whipped cream.
  8. Spread cheesecake filling over crust, drizzle with rhubarb puree, and refrigerate for at least 3 hours.
  9. Allow to sit at room temperature for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This Rhubarb Cheesecake is perfect for spring gatherings and can be made ahead for convenience.

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