Description
A delightful no-bake rhubarb cheesecake that combines the tartness of rhubarb with the creamy richness of cheesecake, perfect for entertaining and pairing with wine.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups chopped rhubarb
- 1/4 cup water
- 1/2 cup granulated sugar (for rhubarb)
- 2 teaspoons lemon juice
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a springform pan and refrigerate.
- In a saucepan, combine rhubarb, water, 1/2 cup sugar, and lemon juice. Simmer until rhubarb is soft and jam-like. Let cool.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Swirl in half of the rhubarb mixture into the cheesecake filling.
- Pour the filling over the crust and smooth the top. Swirl the remaining rhubarb mixture on top.
- Refrigerate for at least 6 hours or overnight until set.
- Serve chilled, optionally paired with a glass of white or rosé wine.
Notes
- Fresh or frozen rhubarb can be used.
- Adjust sugar in rhubarb mixture to taste depending on tartness.
- Can be made a day ahead for convenience.
- Pairs well with a crisp white wine or lightly sweet rosé.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg