No Bake Rhubarb Cheesecake

No Bake Rhubarb Cheesecake is a creamy, tangy, and refreshing dessert that showcases the unique tartness of rhubarb without ever needing to turn on the oven. With a buttery graham cracker crust, smooth cheesecake filling, and a swirl of rhubarb compote, this dessert is both elegant and easy—perfect for spring and summer.

Why You’ll Love This Recipe

This cheesecake delivers on all fronts: it’s light, silky, full of bright flavor, and incredibly simple to prepare. You’ll love that it can be made ahead of time and that it looks stunning with its swirls of pink rhubarb. Plus, since it’s no-bake, it’s ideal for warmer days when you want a chilled dessert without heating up the kitchen.

Ingredients

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

For the Rhubarb Compote:

• Fresh or frozen rhubarb, chopped
• Granulated sugar
• Water
• Optional: vanilla extract or lemon zest for extra flavor

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter
• Pinch of salt

For the Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Heavy whipping cream
• Powdered gelatin (or vegetarian gelatin substitute)
• Vanilla extract
• Salt
• Prepared rhubarb compote (some for filling, some for topping)

Directions

1. Make the Rhubarb Compote
   In a saucepan, combine rhubarb, sugar, and a splash of water. Simmer over medium heat until the rhubarb breaks down and the mixture thickens, about 10–15 minutes. Blend for a smooth texture, or leave slightly chunky if preferred. Chill completely.
2. Prepare the Crust
   In a bowl, mix graham cracker crumbs with sugar and melted butter until the texture resembles wet sand. Press the mixture firmly into the base of a springform pan or loaf tin. Freeze or refrigerate while preparing the filling.
3. Make the Filling
   In a small pan, gently warm a small amount of cream and dissolve the gelatin in it. Let cool slightly. In a separate bowl, beat the cream cheese and sugar until smooth. Add vanilla and salt. Whip the remaining cream until soft peaks form, then gently fold it into the cream cheese mixture. Stir in the gelatin mixture. Fold in half of the rhubarb compote to create a light marbling.
4. Assemble the Cheesecake
   Pour the cheesecake filling over the crust. Dollop remaining compote on top and swirl with a knife for a marbled effect. Smooth the surface and refrigerate for at least 4 hours, or overnight, until set.
5. Serve
   Remove from the pan and slice. Serve chilled with additional rhubarb compote or whipped cream if desired.

Servings and timing

Serves 8–10
Prep time: 30 minutes
Cook time (compote): 15 minutes
Chill time: 4–6 hours
Total time: About 5–6 hours including chilling

Variations

• Strawberry Rhubarb: Add chopped strawberries to the compote for a sweeter twist.
• Citrus Zest: Add lemon or orange zest to the filling for extra brightness.
• Nutty Crust: Use crushed almonds, pistachios, or pecans in place of some of the graham crackers.
• Mini Cheesecakes: Make individual portions using muffin tins or small jars.

Storage/Reheating

Store the cheesecake in the refrigerator, tightly covered, for up to 4 days.
Not recommended for freezing, as the texture may change after thawing.
Serve straight from the fridge—no reheating needed.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before using in the compote.

What can I use instead of gelatin?

A vegetarian alternative like agar-agar can work, but follow the specific instructions for best results.

Can I make this cheesecake ahead of time?

Definitely! It’s best made the day before so it has plenty of time to set.

Can I skip the rhubarb?

You can—this cheesecake base works well with many fruits like blueberries, cherries, or mango.

Why isn’t my cheesecake firm?

It may need more chilling time or you may not have used enough gelatin or whipped the cream to soft peaks.

What type of cream cheese should I use?

Use full-fat brick-style cream cheese for best texture and taste.

Do I need to bake the crust?

Nope! The butter helps the crust set nicely in the fridge.

Can I use a store-bought rhubarb jam?

Yes, though homemade compote gives the best flavor and texture.

How do I get clean slices?

Dip your knife in hot water and wipe it between cuts.

Can I serve this frozen?

It’s best chilled, not frozen, but you can freeze it for 30 minutes before serving for a firmer texture.

Conclusion

No Bake Rhubarb Cheesecake is a refreshing and flavorful dessert that’s as stunning as it is satisfying. The tangy rhubarb contrasts beautifully with the creamy filling, making every bite a perfect balance of sweet and tart. Whether for a special occasion or a weekday treat, this chilled cheesecake is sure to impress.

Print