Rhubarb Cheesecake

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Delicious homemade Rhubarb Cheesecake topped with fresh rhubarb
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Last updated on May 29, 2025

If you’re searching for a dessert that perfectly marries sweet and tart flavors, look no further than rhubarb cheesecake. This delightful treat combines the creamy richness of cheesecake with the bright, tangy notes of fresh rhubarb. Whether you’re serving it for a special occasion or just indulging yourself on a cozy evening at home, rhubarb cheesecake is sure to impress.

Rhubarb, often used in pies and jams, shines in this dessert. It not only adds a vibrant color but also a unique flavor that sets this cheesecake apart from the traditional varieties. Plus, making a cheesecake from scratch is easier than you might think! In this article, you will find everything you need to create a stunning rhubarb cheesecake that will leave everyone asking for seconds.

Why You’ll Love This Rhubarb Cheesecake

  1. Unique Flavors: The tangy rhubarb beautifully complements the sweet and creamy cheesecake, making for a balance of tastes that’s hard to resist.
  2. Simple Ingredients: This recipe relies on straightforward, everyday ingredients, which means you won’t have to search high and low for anything exotic.
  3. Make-Ahead Friendly: Cheesecakes need time to set, which means you can prepare this dessert in advance—perfect for parties or gatherings.
  4. Appealing Presentation: The marbled effect created by swirling the rhubarb filling into the cheesecake batter makes it visually stunning.
  5. Versatile: Enjoy this cheesecake as it is, or dress it up with toppings like whipped cream, fresh strawberries, or a fruit sauce.
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Delicious homemade Rhubarb Cheesecake topped with fresh rhubarb

Rhubarb Cheesecake

  • Author: Sarah Mendez
  • Total Time: 5 hours 10 minutes
  • Yield: 8–10 servings 1x
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Description

This Rhubarb Cheesecake combines a tangy rhubarb compote layer with a rich, creamy cheesecake on a buttery graham cracker crust. It’s the perfect spring dessert—refreshing, vibrant, and indulgent.

Ingredients

Scale

Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs – Provides the buttery, crunchy base.
  • 0.25 cup melted butter – Binds the crumbs together for the crust.

Rhubarb Filling:

  • 4 cups chopped fresh rhubarb – The star ingredient with its tart flavor.
  • 0.5 cup sugar – Balances the rhubarb’s tartness.
  • 1 tbsp lemon juice – Brightens the rhubarb flavor.

Cheesecake Base:

  • 16 oz cream cheese, room temperature – Forms the creamy, rich body of the cheesecake.
  • 0.75 cup sugar – Sweetens the cheesecake filling.
  • 0.5 cup sour cream – Adds tang and creaminess.
  • 2 eggs – Binds the mixture and adds richness.
  • 1 tsp vanilla extract – Adds flavor depth to the cheesecake.

Optional Add-Ons:

  • Toppings – Fresh fruit, whipped cream, or extra rhubarb compote.
  • Lemon zest – For a citrusy aroma and flavor lift.
  • Spices – A pinch of cinnamon or scraped vanilla bean for extra complexity.

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment.
  2. Make the crust: In a bowl, mix graham cracker crumbs and melted butter. Press evenly into the bottom of the pan. Bake for 8 minutes, then let cool.
  3. Prepare rhubarb filling: In a saucepan over medium heat, cook rhubarb, sugar, and lemon juice for 10–12 minutes until rhubarb is softened and mixture is thickened. Let cool.
  4. Make cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs (one at a time), and vanilla extract. Mix until fully combined.
  5. Pour cheesecake mixture over cooled crust. Spoon rhubarb mixture over the top and gently swirl with a knife.
  6. Bake for 45–50 minutes or until the center is just set. Turn off the oven and let cheesecake sit inside with door slightly open for 1 hour.
  7. Chill at least 4 hours or overnight before serving.
  8. Top with optional whipped cream, rhubarb compote, or lemon zest if desired.

Notes

  • For a smoother cheesecake, make sure all ingredients are at room temperature.
  • If using frozen rhubarb, thaw and drain well before cooking.
  • Use a water bath while baking to prevent cracks (optional but helpful).
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: undefined
  • Fat: 20g
  • Saturated Fat: undefined
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: undefined

Keywords: Rhubarb Cheesecake, Spring Cheesecake Recipe, Rhubarb Dessert, Cream Cheese Cheesecake, Graham Cracker Crust Cheesecake

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Ingredients You’ll Need for Rhubarb Cheesecake:

Essential Ingredients:

  • Graham Cracker Crust:
  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Butter (melted)
  • Rhubarb Filling:
  • 4 cups Rhubarb (fresh, chopped)
  • 0.5 cup Sugar
  • 1 tbsp Lemon juice
  • Cheesecake Base:
  • 16 oz Cream cheese (room temperature)
  • 0.75 cup Sugar
  • 0.5 cup Sour cream
  • 2 Eggs
  • 1 tsp Vanilla extract

Optional Add-Ons:

  • Toppings: Fresh fruit, whipped cream, or a rhubarb compote for serving.
  • Zest: A little lemon zest can brighten up the flavors even more.
  • Spices: Consider vanilla bean or cinnamon for an extra kick.

How to Make Rhubarb Cheesecake: A Step-by-Step Guide

Prepare the Crust

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your crust will bake evenly.
  2. Combine Ingredients: In a bowl, combine the graham cracker crumbs with the melted butter. Mix them thoroughly until the crumbs are well coated.
  3. Press Into Springform Pan: Take a 9-inch springform pan and press the crumb mixture firmly into the bottom. Make sure it’s even and compact.
  4. Bake the Crust: Bake the crust in the preheated oven for about 7-10 minutes or until it turns a light golden color. Once done, remove it from the oven and allow it to cool.

ding" id="make-the-rhubarb-filling">Make the Rhubarb Filling
  1. Cook the Rhubarb: In a medium saucepan, add the chopped rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally. The goal is to cook the rhubarb until it’s soft yet maintains its shape—this should take about 10 minutes.
  2. Let It Cool: Once cooked, remove the saucepan from heat and let the rhubarb filling cool down slightly. This will prevent it from cooking the cheesecake batter later.

Prepare the Cheesecake Base

  1. Beat the Cream Cheese: In a large mixing bowl, beat the room temperature cream cheese using an electric mixer until it’s smooth and fluffy.
  2. Add Sugar: Gradually add the sugar while continuing to beat until combined.
  3. Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until everything is well blended.
  4. Add Eggs: Finally, add the eggs one at a time, mixing on low speed just until they are incorporated. Don’t overmix; you want the batter to be smooth but not aerated.

Assemble the Cheesecake

  1. Layer the Batter: Pour half of the cheesecake batter into the cooled graham cracker crust, spreading it evenly.
  2. Add Rhubarb Filling: Spoon half of the cooled rhubarb filling over the cheesecake batter. Using a knife, gently swirl it into the batter for a marbled effect.
  3. Repeat Process: Pour the remaining cheesecake batter on top, followed by the rest of the rhubarb filling. Swirl again with the knife for a beautiful finish.

ding" id="bake-the-cheesecake">Bake the Cheesecake
  1. Prepare Water Bath: To prevent cracks in your cheesecake, place the springform pan into a larger pan filled with hot water. This water bath helps regulate the temperature.
  2. Bake: Bake in the oven at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center should still have a slight jiggle.
  3. Cool in the Oven: After baking, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps to prevent cracking.
  4. Refrigerate: Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, though overnight is best for the flavors to meld.

Serving Suggestions for Rhubarb Cheesecake

When serving rhubarb cheesecake, a few thoughtful touches can elevate your presentation and flavor:

  • Garnish Ideas: Dust with powdered sugar or drizzle with a homemade rhubarb sauce for an extra punch.
  • Accompaniments: Offer fresh fruits like strawberries or raspberries on the side. Whipped cream or a scoop of vanilla ice cream can also complement the cheesecake beautifully.
  • Sides: Pair with a cup of tea or coffee to balance the richness of the cheesecake and add a comforting touch.

ding" id="pro-tips-for-perfecting-your-rhubarb-cheesecake">Pro Tips for Perfecting Your Rhubarb Cheesecake
Delicious homemade Rhubarb Cheesecake topped with fresh rhubarb
  1. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps achieve a smoother batter.
  2. Monitor Baking Time: Every oven is different; begin checking your cheesecake around the 50-minute mark.
  3. Cool Gradually: Allowing the cheesecake to cool gradually in the oven helps avoid surface cracks.
  4. Slicing: Use a hot knife to slice the cheesecake. Simply dip your knife in hot water and wipe it dry before making each cut.
  5. Flavor Boost: Consider adding a teaspoon of cinnamon or nutmeg to the cheesecake batter for a warm, spicy depth.

Easy Variations for Rhubarb Cheesecake

Storage Tips to Store Rhubarb Cheesecake

ding" id="conclusion">Conclusion

Rhubarb cheesecake is a delicious twist on a classic dessert that’s both simple and elegant. The combination of creamy filling and tart rhubarb makes it a fantastic treat for any occasion. With the help of this guide, you’ll feel confident in creating a stunning cheesecake that will not only impress your guests but also become a cherished recipe in your collection. So roll up your sleeves and get baking—the delicious results will be worth it!

FAQs About Rhubarb Cheesecake

1. Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just thaw it and drain any excess liquid before using it in the filling.

2. How do I know when the cheesecake is done baking?

The edges will be set while the center should still have a slight jiggle. It will continue to set as it cools.

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3. Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best when made a day in advance to allow the flavors to develop.

4. How should I store leftovers?

Store leftovers in the fridge for up to a week, or freeze for longer storage.

5. Can I use a different type of fruit?

Yes! You can substitute rhubarb with other fruits like strawberries, blueberries, or peaches, but keep in mind that the sweetness may vary. Adjust the sugar accordingly.

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