No Bake Rhubarb Cheesecake - Easy Springtime Dessert Recipe

A Refreshing No Bake Rhubarb Cheesecake

As the weather warms up and rhubarb stalks start popping up in gardens, it's the perfect time to make a no bake rhubarb cheesecake. This cheesecake has a graham cracker crust and a smooth, tangy cream cheese filling studded with rhubarb. It's a refreshing spring dessert that's easy to make and doesn't require turning on your oven.

Graham Cracker Crust

The crust for this no bake rhubarb cheesecake is made from graham cracker crumbs, sugar, and melted butter. Graham crackers give the crust a nice cinnamon-y flavor that complements the rhubarb filling. To make the crust, use a food processor to grind up the graham crackers into fine crumbs. You'll need about 1 1/2 cups of crumbs. Mix the crumbs with sugar and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the fridge while you make the filling.

Creamy Cheesecake Filling

For the filling, cream together cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice, mixing well after each addition. The lemon juice helps balance out the sweetness and gives the cheesecake a nice tang. Chop rhubarb stalks into small pieces. Mix the chopped rhubarb into the cheesecake filling. The rhubarb will add pops of color and tart flavor throughout the filling.

Assembling the Cheesecake

Retrieve the chilled graham cracker crust from the fridge. Pour the cheesecake filling over the crust and use a spatula to smooth it evenly. Top with additional sliced rhubarb if desired. Refrigerate the cheesecake for at least 4 hours before slicing and serving. This allows the filling to set up completely. Garnish slices with fresh rhubarb, whipped cream, or lemon zest.

Tips for Making No Bake Rhubarb Cheesecake

Here are some tips to help you make the perfect no bake rhubarb cheesecake:

Choose fresh, firm rhubarb

Look for rhubarb stalks that are brightly hued and firm. Avoid ones that are limp or have blemishes. The firmer the stalk, the tangier it will taste.

Prep the rhubarb properly

Trim off the ends of the rhubarb stalks, then cut into 1/2 inch pieces. This size will disperse nicely throughout the cheesecake filling. Avoid overmixing the rhubarb into the filling or the pieces will start to break down too much.

Drain excess liquid from rhubarb

After chopping the rhubarb, let it sit in a colander to drain off any excess liquid. This will prevent the filling from getting too watery.

Chill thoroughly

It's important to chill the cheesecake for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the filling to completely set.

Store cheesecake properly

Leftover no bake rhubarb cheesecake will keep well in the fridge for 3-4 days. Cover tightly with plastic wrap or put the lid on the springform pan to prevent the cheesecake from absorbing fridge odors.

No Bake Rhubarb Cheesecake Variations

The great thing about this no bake rhubarb cheesecake recipe is that it's endlessly adaptable. Here are some fun flavor variations to try:

Strawberry rhubarb cheesecake

Mix in some chopped fresh strawberries along with the rhubarb. The sweetness of the strawberries balances the rhubarb's tartness.

Rhubarb swirl cheesecake

Make a rhubarb sauce by cooking chopped rhubarb with sugar and a little water. Let cool, then spoon over the cheesecake in a circular pattern before chilling.

Lemon rhubarb cheesecake

Add more lemon juice and zest to the filling for a bright citrus flavor. Garnish with candied lemon slices.

Pistachio rhubarb cheesecake

Fold pistachio pudding mix into the cheesecake filling for a green color and nutty flavor. Top with chopped pistachios.

Rhubarb ginger cheesecake

Add minced crystallized ginger to the filling for some spicy heat. Top with ginger cookies for the crust instead of graham crackers.

Frequently Asked Questions About No Bake Rhubarb Cheesecake

Can you make this cheesecake without gelatin?

Yes, this no bake cheesecake sets up perfectly in the fridge without gelatin. The cream cheese filling will naturally thicken and set as it chills.

What can I substitute for rhubarb?

Strawberries, mango, or blueberries would all be delicious in place of the rhubarb. Adjust sugar amounts as needed based on the fruit.

Should I use light or regular cream cheese?

Regular full-fat cream cheese works best for the silkiest, creamiest texture and flavor.

How long will this cheesecake last in the fridge?

Properly stored in an airtight container, this no bake cheesecake will keep for 3-4 days in the fridge.

Can I freeze any leftover cheesecake?

Yes, you can freeze slices of the cheesecake for up to 2-3 months. Thaw overnight in the fridge before serving.

An Easy and Refreshing Springtime Treat

This no bake rhubarb cheesecake is the perfect light and creamy dessert to make during rhubarb season. The tart rhubarb and smooth cheesecake filling pair deliciously together. Bring a chilled slice to your next potluck or backyard gathering and prepare to receive rave reviews! Just be prepared for requests to share the recipe for this refreshing cheesecake that doesn't require turning on your oven.

FAQs

What can I use instead of graham crackers for the crust?

You can use other crunchy cookies or crackers like gingersnaps, vanilla wafers, or shortbread cookies. Just grind them into fine crumbs in a food processor.

Do I need to bake the crust before adding the filling?

No, the crust does not require any pre-baking for this no-bake cheesecake recipe. Simply press it into the pan and fill.

Can I make this cheesecake gluten-free?

Yes, use gluten-free graham crackers or cookies for the crust. Just check that the cream cheese and other ingredients are gluten-free as well.

Should I grease the springform pan before pressing in the crust?

Yes, it's a good idea to lightly grease the springform pan with butter or nonstick cooking spray before adding the crust. This will help prevent sticking.

What kind of cream cheese works best?

Use a good quality, name brand cream cheese like Philadelphia for the creamiest, smoothest texture and flavor.