Go Back
–+ servings
Rhubarb cheesecake. Tangy vanilla cheesecake with delicious swirls of rhubarb throughout make this pretty cheesecake perfect for any occasion! Recipe by movers and bakers
4.60 from 5 votes

No Bake Rhubarb Cheesecake

A fabulous dessert for any special occasion, make this stunning no-bake rhubarb cheesecake! This easy, egg-free recipe features a buttery digestive biscuit base topped with a velvety vanilla cream cheese filling. The star of the show is the vibrant homemade rhubarb reduction, swirled throughout for a perfect balance of sweet and tart flavours.
Servings 16 servings
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

For the rhubarb filling

  • 400 g (2 ½ cups) rhubarb, chopped
  • 120 g (½ cup + 2 tbsp) golden caster sugar (adjust to taste)

For the biscuit base

  • 200 g (1 ¾ cups + 1 tbsp) digestive biscuits, crushed
  • 90 g (¼ cup + 3 tbsp) unsalted butter, melted

For the cheesecake

  • 600 g (2 ½ cups + 3 tbsp) cream cheese
  • 80 g (½ cup + 1 tbsp) icing (powdered) sugar
  • 1 tsp vanilla
  • 240 ml (1 cup) double cream

Instructions

For the rhubarb filling

  • First, make the rhubarb reduction. Simply place the rhubarb and golden caster sugar in a saucepan and cook until the rhubarb has softened and broken down and the sugar has completely dissolved. Bubble away for 5 minutes to reduce some of the liquid.
  • Remove the pan from the heat and blitz in the food processor or using a hand blender until completely smooth. Transfer to a squeezy bottle, if using, and set aside to cool.

For the biscuit base

  • Place the biscuits into a food processor and blitz until they are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.
  • Add in the melted butter and pulse a few times, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8" springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.

For the cheesecake

  • In a large mixing bowl, beat together the cream cheese, icing sugar and vanilla until smooth and creamy.
  • Pour in the double cream and beat it all together until the double cream is well combined with the cheese and the mixture thickens.
  • Tip about ⅓ of the cheesecake mixture onto the biscuit base. Spread the cheesecake level over the base using an offset spatula. Squeeze a generous drizzle of rhubarb all over the cheesecake.
  • Repeat this cheesecake and rhubarb twice more, using all the remaining cheesecake filling and reduced rhubarb, and finishing with the rhubarb drizzle on top.
  • Carefully pull a skewer or knife through the top layer of cheesecake to create pretty rhubarb swirl patterns on the top of the cheesecake. Place the cheesecake in the fridge to chill and set overnight before serving. Enjoy!

Notes

  • Adjust the amount of sugar used in the rhubarb filling to suit your tastes. I prefer it more on the tart side, as I like the balance with the sweet cheesecake, however, this is not to everyone's taste.
  • When cooking the rhubarb down for the filling, make sure to reduce the liquid down enough to give you a thick, almost curd like consistency.
  • Press the biscuit base really firmly into the bottom of the pan to give a solid base for the filling. I use the end of my rolling pin to give me a flat surface to work with. A small glass, the back of a spoon or even clean fingers work just as well.
  • You can bake the cheesecake base. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the cheesecake and rhubarb filling, or you will end up with a melted cheesecake puddle!
  • The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy.
  • Take your time when layering the cheesecake and rhubarb together. Spreading the cheesecake layer gently over the rhubarb drizzle will allow the ripple layer to be effective in the end.
  • Have fun with the decorating of the top! You can create all sorts of patterns with the drizzled rhubarb and a skewer, so just a little bit of planning can result in some fabulous designs!
    • Author: Andrea
    Calories: 336kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Easy No-Bake Rhubarb Cheesecake, Eggless Rhubarb Cheesecake UK, Homemade Rhubarb Compote Cheesecake, Reducing Rhubarb to a Thick Curd Consistency, Rhubarb Swirl Cheesecake with Digestive Base, Setting Cheesecake Without Gelatine, Vibrant Pink Swirls of Seasonal Fruit

    Nutrition

    Calories: 336kcal