No-Bake Rhubarb Cheesecake Recipe

Embrace Spring: No-Bake Rhubarb Cheesecake 🍰🌿

Dive into the delightful flavors of spring with our exquisite No-Bake Rhubarb Cheesecake recipe. This luscious dessert combines the tangy sweetness of rhubarb with creamy cheesecake, all atop a buttery graham cracker crust. Best of all, it’s hassle-free and requires no baking, allowing you to enjoy the vibrant taste of rhubarb with ease. Let’s get started on this culinary adventure!


  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 cups rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled


  1. Prepare the Crust: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan, creating a firm and buttery crust. Chill in the refrigerator while you prepare the filling.
  2. Cook the Rhubarb: In a saucepan, combine the chopped rhubarb, 1/2 cup granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture thickens, about 10 minutes. Remove from heat and let it cool completely.
  3. Prepare the Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until well combined and creamy.
  4. Whip the Heavy Cream: In a separate bowl, beat the chilled heavy cream until stiff peaks form, creating a fluffy and luxurious texture.
  5. Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and homogeneous, creating a velvety filling that will melt in your mouth.
  6. Assemble the Cheesecake: Spread half of the cream cheese mixture over the chilled crust, creating a smooth and decadent layer. Spoon half of the cooked rhubarb mixture over the cream cheese layer, spreading it evenly.
  7. Repeat the Layers: Repeat the layers with the remaining cream cheese mixture and rhubarb mixture, creating a stunning visual contrast and a symphony of flavors.
  8. Chill and Set: Cover the cheesecake and refrigerate it for at least 4 hours, allowing it to set and firm up, ensuring each slice is perfectly creamy and indulgent.
  9. Serve and Enjoy: Once chilled and set, serve the No-Bake Rhubarb Cheesecake chilled, savoring each bite of this delightful springtime treat.

Nutritional Information:

  • Prep Time: 30 minutes
  • Total Time: 4 hours 30 minutes
  • Calories per Serving: 350 kcal
  • Servings: 8 servings

Prepare to delight your taste buds with the vibrant flavors of spring in every bite of our No-Bake Rhubarb Cheesecake. Whether enjoyed as a refreshing dessert after a meal or as a sweet indulgence to brighten your day, this cheesecake is sure to become a seasonal favorite. So, gather your ingredients and let the flavors of rhubarb transport you to a world of culinary bliss! 🍰🌿

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