Description

No Bake Rhubarb Cheesecake is a luscious, tangy-sweet dessert layered with a buttery graham cracker crust, creamy cheesecake filling, and a vibrant rhubarb topping—perfect for pairing with wine and entertaining guests.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar
2 cups chopped rhubarb
1/2 cup granulated sugar (for rhubarb)
1 tablespoon lemon juice
2 teaspoons cornstarch
2 tablespoons water
16 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped

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Instructions

In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
In a saucepan, combine chopped rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat until rhubarb is soft, about 10 minutes.
Mix cornstarch and water in a small bowl, then stir into the rhubarb mixture. Cook until thickened, then cool completely.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until combined. Spread evenly over the chilled crust.
Spoon cooled rhubarb topping over the cheesecake layer.
Refrigerate for at least 4 hours, or until set. Serve chilled.

Notes

Use ripe rhubarb for best flavor—combine with strawberries for a twist.
Pairs well with a chilled rosé or dessert wine.
Can be made a day in advance for easy entertaining.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 260mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg