Why You’ll Love This Recipe

No Bake Rhubarb Cheesecake is an elegant and refreshing dessert that balances creamy richness with the tartness of rhubarb. Perfect for spring and summer gatherings, this cheesecake requires no oven time, making it a stress-free yet show-stopping choice. Paired with a chilled glass of rosé or Riesling, it’s a sophisticated treat that’s ideal for entertaining with wine.

ingredients

No Bake Rhubarb Cheesecake | Entertaining with Wine 10 No Bake Rhubarb Cheesecake is an elegant and refreshing dessert that balances creamy richness with the tartness of rhubarb. Perfect for spring and summer gatherings, this cheesecake requires no oven time, making it a stress-free yet show-stopping choice. Paired with a chilled glass of rosé or Riesling, it’s a sophisticated treat that’s ideal for entertaining with wine.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham crackers or digestive biscuits (crushed)
unsalted butter (melted)
cream cheese (softened)
granulated sugar
heavy cream or whipped topping
vanilla extract
fresh or frozen rhubarb
lemon juice
water
cornstarch
optional: strawberries or raspberries for added sweetness

directions

In a bowl, mix crushed graham crackers with melted butter until combined.

Press the mixture firmly into the bottom of a springform pan to form the crust. Chill in the fridge while preparing the filling.

In a saucepan, combine chopped rhubarb, sugar, lemon juice, and water. Simmer until the rhubarb breaks down.

Mix in cornstarch to thicken the compote. Let cool completely.

In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth.

Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.

Spread the filling evenly over the chilled crust.

Top with cooled rhubarb compote, spreading it gently across the surface.

Chill the cheesecake for at least 4–6 hours, or overnight for best results.

Slice and serve cold, optionally with a glass of sweet or semi-dry wine.

Servings and timing

This recipe yields approximately 8–10 servings.
Preparation time: 25 minutes
Chilling time: 4–6 hours
Total time: 4.5–6.5 hours

Variations

Add strawberries or raspberries to the rhubarb compote for a sweeter twist.
Use a gingersnap crust for extra spice.
Fold in lemon zest or orange zest to the filling for citrus notes.
Top with whipped cream and mint for a decorative finish.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 4 days.
Do not freeze once fully assembled, as the texture may be affected.
Leftover rhubarb compote can be used on toast, pancakes, or yogurt.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain before cooking.

What wine pairs best with this cheesecake?

A lightly sweet rosé, Moscato, or Riesling complements the tart rhubarb beautifully.

Can I make this ahead?

Yes, it’s ideal to prepare the day before for perfect setting.

Is this cheesecake very sweet?

It’s lightly sweet with a tangy finish—perfectly balanced with the rhubarb.

Do I need a springform pan?

It’s recommended for easy release, but any deep pie dish can work.

Can I skip the whipped cream?

Use store-bought whipped topping as a shortcut, or leave it out for a denser texture.

What if my compote is too runny?

Simmer longer or add more cornstarch slurry to thicken.

How do I prevent a soggy crust?

Chill the crust well and make sure the compote is fully cooled before adding.

Can I make this gluten-free?

Yes, use gluten-free cookies or crackers for the crust.

Can I substitute cream cheese?

Mascarpone can work for a milder, smoother flavor.

Conclusion

No Bake Rhubarb Cheesecake is a charming dessert that brings together seasonal fruit and creamy indulgence with no need for an oven. Paired with the right wine, it becomes a standout dish for entertaining or simply treating yourself. Easy, elegant, and refreshingly different—this cheesecake is a celebration in every bite.