Easy, delicious, make-ahead no bake rhubarb cheesecake is going to be your favourite dessert for this summer.

No bake Rhubarb cheese cake

Rhubarb season is in full force, and the days are getting longer and hotter, and sometimes in the summer, you get sick of eating ice cream (I don’t but let’s just say we do). Sometimes you want to make something fun to bring to a BBQ or a dessert for a dinner party.

No bake Rhubarb cheese cake on cake stand

Let’s be real, there is nothing more perfect than cheese, with something sweet. My face says it all!

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As the days are getting hotter the desire to turn on the oven disappears, who wants to turn the heat on when they don’t have to?? So why not make this no-bake Rhubarb Cheesecake??

Rhubarb no bake cheese cake

Ingredients: 

Rhubarb Top:

3 cups chopped rhubarb, fresh or frozen

1/4 cup maple syrup

2 tbsp water

1 tbsp lemon juice

1 tbsp (1 small package) gelatin

1/4 cup boiling water

 

Graham Cracker Base:

2 sleeves graham crackers, around 20 full crackers

1/4 cup butter, melted

Cheesecake:

2 packages cream cheese (block)

1.5 cups whipping cream

2 tbsp lemon juice

2 tsp lemon zest

1/2 cup icing sugar

1/2 tsp vanilla extract 

 

Method:

Line the bottom of a 9 or 10″ springform pan with parchment paper. Spray pan with non-stick spray.  Pulse graham crackers in a food processor and mix with melted butter. Press firmly into prepared pan Place in the fridge to chill.  Place rhubarb, maple syrup and water in a medium saucepan over medium heat. Cook for 15-20 minutes. Remove from heat, add lemon juice and blend on high in a blender until completely smooth. Set aside. 
Beat cream cheese with an electric mixer until completely smooth. Scrap down the sides of bowl until there are no small chunks of cream cheese and it is completely smooth. 

Add whipping cream and beat until stiff peaks form. Add icing sugar, lemon juice and zest, and vanilla. Pour mixture into graham cracker base and smooth top. Return to fridge. Once cheesecake is made and chilling in the fridge. Place gelatin in a small bowl and top with boiling water. Stir with a spoon for a minute or so, until gelatin is completely dissolved. Add to rhubarb puree and stir. Top cheesecake with rhubarb mixture and spread evenly. Return to the fridge and chill for at least 3 hours, although overnight is best!