Why You’ll Love This Recipe

No Bake Rhubarb Cheesecake is a perfect balance of tangy rhubarb and creamy cheesecake layered over a buttery graham cracker crust—all without turning on the oven. It’s elegant enough for entertaining and pairs beautifully with wine, making it an ideal dessert for spring and summer gatherings.

ingredients

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

graham cracker crumbsunsalted buttercream cheesewhite sugarsour creamvanilla extractlemon juicerhubarb (fresh or frozen)watergelatin (unflavored)whipped cream (optional, for topping)

directions

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to create the crust. Refrigerate while preparing the filling.

In a saucepan, combine chopped rhubarb, sugar, and water. Simmer over medium heat until the rhubarb breaks down into a compote, about 10 minutes. Let it cool slightly.

Sprinkle gelatin over a small amount of water and let bloom for a few minutes. Gently heat to dissolve, then stir into the rhubarb compote.

In a large bowl, beat cream cheese, sour cream, vanilla extract, lemon juice, and sugar until smooth.

Fold the cooled rhubarb mixture into the cream cheese filling until well combined.

Pour the mixture over the chilled crust, smoothing the top.

Refrigerate for at least 6 hours or until fully set. Overnight is best for a firm texture.

Optional: Top with whipped cream or decorative rhubarb ribbons before serving.

Servings and timing

This recipe yields approximately 10 slices.Preparation time: 25 minutesChilling time: 6 hours (or overnight)Total time: 6 hours 25 minutes

Variations

Swap rhubarb for a mix of rhubarb and strawberries for a sweeter flavor.

Use a ginger cookie crust for a spicy contrast to the tart filling.

Add a splash of rosé wine to the rhubarb compote for an elegant twist.

Top with crushed pistachios or almond slivers for added texture.

Create individual servings in small glasses or jars for a stylish presentation.

storage/reheating

Store No Bake Rhubarb Cheesecake covered in the refrigerator for up to 5 days.Do not freeze, as the texture may become grainy after thawing.Serve chilled straight from the fridge for the best consistency.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain any excess liquid before using.

Is gelatin necessary?

Yes, it helps the cheesecake set without baking. You can use agar-agar as a vegetarian substitute.

What kind of wine pairs well with this?

A crisp rosé, a fruity Riesling, or a light sparkling wine complement the tangy sweetness perfectly.

Can I make this ahead of time?

Absolutely! It’s even better when chilled overnight.

Can I use a store-bought crust?

Yes, but a homemade graham cracker crust gives better texture and flavor.

Is it overly tart?

No, the sugar balances the rhubarb’s tartness nicely, making it smooth and mildly tangy.

Can I make it dairy-free?

Yes, substitute with dairy-free cream cheese, coconut cream, and a plant-based butter.

How do I get clean slices?

Use a hot, wet knife and wipe between cuts for the cleanest presentation.

Do I need a springform pan?

It’s recommended for easy release, but a deep pie dish can work in a pinch.

Can I add fruit on top?

Yes, fresh berries or glazed rhubarb slices make a beautiful topping.

Conclusion

No Bake Rhubarb Cheesecake is a showstopping dessert that’s simple to make, bursting with flavor, and perfect for wine-centered entertaining. Its creamy texture, tart rhubarb notes, and elegant presentation make it a standout choice for any gathering. Serve it chilled and watch it disappear slice by slice.