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rhubarb no bake cheesecake

Rhubarb Cheesecake

  • Author: Erin Clarkson
  • Prep Time: 1 hour
  • Total Time: 4 hours
  • Yield: 6 servings 1x
  • Category: Cheesecake
  • Method: No Bake
  • Cuisine: American


Rhubarb Cheesecake is super easy to make. This loaf pan no bake cheesecake is made with a graham cracker crust and a smooth rhubarb cheesecake topping. It is topped with swirls of rhubarb puree then chilled and cut into rhubarb cheesecake bars. This no bake cheesecake recipe is super versatile and can easily be adapted to use other fruit puree.



Rhubarb Puree

  • 350g chopped rhubarb 
  • 175g granulated sugar
  • ½ tsp vanilla bean paste (optional)
  • Pinch of salt

Graham Cracker Base

  • 135g Graham Crackers, processed until crumbs
  • 15g granulated sugar
  • Pinch of salt
  • 80g melted butter (see notes)

No Bake Cheesecake Filling

  • 55g plus 130g heavy cream 
  • 1 tsp powdered gelatine
  • 200g cream cheese, at room temperature
  • 60g sugar
  • ½ tsp vanilla 
  • ¼ tsp salt
  • 150g of the prepared rhubarb puree for the filling, and an additional 50-60g for the topping



  1. Place the rhubarb, sugar, vanilla, and salt in a medium saucepan.
  2. Place over medium heat and cook, stirring often, until the rhubarb has broken down and the mixture is thick and jammy.
  3. Remove from the heat and allow to cool slightly, then puree either in a blender or with a stick blender - be careful as it is hot. Place in an airtight container and leave to chill.


  1. Grease and line a 9”x5” (23x13cm) Loaf pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham cracker crumbs and sugar into a medium bowl.
  2. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.
  3. Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.


  1. In a small pot over low heat, combine the 55g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.
  2. In a medium bowl using an electric mixer or hand whisk, whip the 130g measure of cream until soft peaks form. Set aside.
  3. In a second bowl (no need to wash the beater), whip the cream cheese and sugar smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.
  4. Add the whipped cream and fold in gently to combine. Add 150g of the rhubarb puree and mix to combine.
  5. Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Using a spoon, blob about 50g of the rhubarb puree over the surface of the cheesecake. Swirl using a toothpick or knife, then bang on the counter to flatten slightly. Add a little more puree if desired and swirl and bang on the counter again to smooth.
  6. Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into bars using a knife that has been run through hot water and then dried before cutting.
  7. Store leftovers in the fridge in an airtight container.


Please note that '80g of melted butter' means you need to melt the butter and then weigh it to make sure it really is 80g of butter. This is different to '80g butter, melted'.

Keywords: No Bake Cheesecake, Cheesecake Bars, Rhubarb Cheesecake, Small Batch, Small Batch Cheesecake