No Bake Rhubarb Cheesecake | Entertaining with Wine

Why You’ll Love This Recipe

No Bake Rhubarb Cheesecake is a stunning, effortless dessert that pairs the creamy richness of cheesecake with the bright, tangy flavor of rhubarb. Perfect for entertaining, especially when paired with a glass of crisp white or rosé wine, this elegant dessert requires no oven time and delivers a luxurious, refreshing treat that’s sure to impress your guests.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)

For the cheesecake filling:

• Cream cheese (softened)
• Powdered sugar
• Vanilla extract
• Lemon zest
• Heavy whipping cream

For the rhubarb topping:

• Fresh rhubarb (chopped)
• Granulated sugar
• Water
• Lemon juice
• Vanilla extract

Optional pairing:

• Chilled white wine (like Sauvignon Blanc) or a light rosé

Directions

1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until combined. Press the mixture firmly into the bottom of a springform pan or individual dessert cups. Refrigerate while you make the filling.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Spread the cheesecake filling evenly over the chilled crust. Smooth the top and refrigerate for at least 4 hours, or until set.
4. Prepare the rhubarb topping: In a saucepan, combine the chopped rhubarb, sugar, water, and lemon juice. Simmer over medium heat until the rhubarb is tender and the mixture thickens slightly, about 10-15 minutes. Stir in the vanilla extract and let it cool completely.
5. Once the cheesecake is set, spoon the cooled rhubarb topping over the cheesecake.
6. Serve: Slice and serve with a chilled glass of white wine or rosé for an elegant dessert experience.

Servings and Timing

This recipe serves about 8-10 people.
Preparation time: 25 minutes
Chilling time: 4 hours
Total time: 4 hours 25 minutes

Variations

• Add a handful of strawberries to the rhubarb topping for a strawberry-rhubarb twist.
• Use crushed digestive biscuits or shortbread cookies instead of graham crackers for a different crust flavor.
• Incorporate a splash of elderflower liqueur into the rhubarb topping for an aromatic boost.

Storage/Reheating

Store the No Bake Rhubarb Cheesecake covered in the refrigerator for up to 4 days.
Freezing is not recommended, as the texture of the no-bake filling may change once thawed.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb can be used. Just thaw and drain it before cooking to prevent excess moisture.

Can I make this cheesecake ahead of time?
Yes, it’s actually better when made a day ahead to allow it to fully set.

Can I make it without a springform pan?
Yes, you can use a deep pie dish or assemble it in individual dessert cups.

Can I make the topping less sweet?
Absolutely! Adjust the sugar in the rhubarb topping to your preference depending on how tart you like it.

What wine pairs best with this dessert?
A crisp Sauvignon Blanc or a light, fruity rosé complements the tart rhubarb and creamy cheesecake beautifully.

Conclusion

No Bake Rhubarb Cheesecake is an easy, elegant dessert that’s perfect for entertaining, especially when paired with a good wine. With its buttery crust, creamy filling, and tangy rhubarb topping, this dessert offers a refreshing and luxurious experience without ever turning on the oven. It’s a guaranteed showstopper that’s as delightful to eat as it is to serve!

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