A luscious no-bake cheesecake featuring a sweet-tart rhubarb topping, perfect for entertaining and pairing wonderfully with wine.

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In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Spread the cheesecake filling evenly over the chilled crust and refrigerate for at least 4 hours or until set.
Meanwhile, for the rhubarb topping, combine chopped rhubarb, 1/2 cup sugar, lemon juice, and strawberries (if using) in a saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 10 minutes. Allow to cool completely.
Once the cheesecake is set, spoon the rhubarb topping over the top before serving.

Prepare the rhubarb topping a day ahead for even easier assembly.
This cheesecake pairs beautifully with a light, fruity rosé or a slightly sweet Riesling.
Store any leftovers covered in the refrigerator for up to 3 days.