Description
Indulge in the refreshing taste of our No Bake Rhubarb Cheesecake—it’s a creamy delight that’s simple to whip up and even better to savor! This dessert is the perfect balance of tangy rhubarb and sweet creaminess, making it an irresistible treat for any occasion.
Ingredients
Scale
Rhubarb
- 2 cups rhubarb, chopped
Sugar
- 3/4 cup sugar (divided)
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 2 tbsp lemon juice
Instructions
- Prepare the Rhubarb: Start by washing and chopping the rhubarb into small pieces. In a saucepan, combine the rhubarb with 1/2 cup of sugar and cook over medium heat until it softens and releases its juices. Let it cool completely before using it in the cheesecake.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add in the heavy cream, lemon juice, and the remaining 1/4 cup of sugar, mixing until the mixture is light and fluffy. Gently fold in the cooled rhubarb until well combined, ensuring not to overmix.
- Assemble the Cheesecake: Pour the creamy rhubarb filling over the chilled crust, spreading it evenly. Smooth the top with a spatula for a nice finish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
Notes
- Chill Time: Allowing the cheesecake to set overnight will enhance the flavors and improve the texture.
- Fresh Ingredients: Use fresh rhubarb for the best flavor; frozen can work but may alter the texture slightly.
- Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smoother filling.
- Don’t Rush the Cooling: Let the rhubarb cool completely before incorporating it into the filling to maintain the cheesecake’s texture.
- Use a Springform Pan: This makes it easy to remove the cheesecake without damaging the sides.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: No Bake, Rhubarb, Cheesecake, Dessert, Summer