The Best Rhubarb Cheesecake Recipe
A rhubarb layer sandwiched between graham cracker crumbs and a yummy sour cream topping makes this rhubarb cheesecake a decadent dessert that is unforgettable.
Springtime is always busy here on the homestead. Working on projects that have been neglected throughout the long winters and working in the garden. After a long hard day, it’s nice to enjoy a good thing like a rhubarb dessert. When it is rhubarb season, our patch of rhubarb provides so much fresh rhubarb stalks that we are almost constantly making rhubarb recipes. For an extra special treat, serve this with some homemade ice cream.
Tips for Making Rhubarb Cheesecake
- If you are super short on time, feel free to use a store-bought crust.
- When you have extra time, harvest rhubarb and throw it in the freezer for a quicker cooking time.
- Use full-fat sour cream and cream cheese.
- The graham cracker crust can be premade and frozen. Freeze crust for up to 3 months and thaw before using. For shorter storage, keep the prepared crust in the refrigerator for up to 3 days before making rhubarb cheesecake.
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There are no eggs in a cheesecake that is usually called “no bake cheesecake” and it sets in the fridge. Where as a baked cheesecake, like this rhubarb cheesecake, is baked in the oven.
Heavy cream will add richness, but it is all personal preference on what you use inside your cheesecake. Sour cream will make a cheesecake lighter. My rhubarb cheesecake recipe doesn’t use either of these ingredients in the actual cake, but either one can be added if desired.
Things You May Need
- Kitchenaid Mixer
- Measuring cups and spoons
- Food processor or rolling pin
- 9 inch springform pan
Ingredients for Rhubarb Cheesecake
Crust
- 12 graham cracker sleeves (1.5 cups of crumbs)
- 1/4 cup sugar
- 6 tbsp butter
Cake
- 16 oz softened cream cheese
- 1/2 cup sugar
- 2 eggs
- 2 1/2 cups chopped rhubarb
- 1 tbsp flour
- 1/3 cup sugar
Topping
- 1 cup sour cream
- 2 tbsp sugar
- 1 tsp vanilla extract
How to Make Rhubarb Cheesecake
Pre heat oven temperature to 350 degrees F.
Make the Crust
Use a food processor or a rolling pin and a ziploc bag to crush graham crackers into fine crumbs.
Mix graham crackers with sugar and then pour in melted butter. Smash any large chunks.
Press mixture into springform pan (cheesecake pan) with your hands. Make sure there are no loose crumbs. If you would like to go up the side of springform pan, use spoon to make a curved edge, not a 90 degree edge.
Prebake crust for 10 minutes at 350.
Make the Cheesecake
In a medium bowl, mix 2 1/2 cups chopped rhubarb, 1 tbsp flour, 1/4 cup sugar. Pour cheesecake filling batter onto crust.
Place cream cheese and sugar in a bowl of a stand mixer with a paddle attachment and beat together.
Mix in eggs, one at a time.
Pour over rhubarb mixture.
Bake rhubarb cheesecake for 30-35 minutes or until filling is set.
Make the Topping
Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. Mix well and spread on top of cake.
How to Store Rhubarb Cheesecake
Let cool on a wire rack and eat right away or store in airtight container in fridge for up to 3 days.
Print Rhubarb Cheesecake Recipe Here:
Rhubarb Cheesecake
Ingredients
- Crust:
- 12 graham cracker sleeves (1.5 cups of crumbs)
- 1/4 cup sugar
- 6 tbsp butter
- Cake:
- 16 oz softened cream cheese
- 1/2 cup sugar
- 2 eggs
- 2 1/2 cups chopped rhubarb
- 1 tbsp flour
- 1/4 cup sugar
- Topping:
- 1 cup sour cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
Make the Crust
- Use a food processor or a rolling pin and a ziploc bag to crush graham crackers into fine crumbs.
- Mix graham crackers with sugar and then pour in melted butter. Smash any large chunks.
- Press mixture into springform pan (cheesecake pan) with your hands. Make sure there are no loose crumbs. If you would like to go up the side of springform pan, use spoon to make a curved edge, not a 90 degree edge.
- Prebake crust for 10 minutes at 350.
Make the Cheesecake
- In a medium bowl, mix 2 1/2 cups chopped rhubarb, 1 tbsp flour, 1/4 cup sugar. Pour cheesecake filling batter onto crust. Bake in preheated oven for 15 minutes.
- Place cream cheese and sugar in a bowl of a stand mixer with a paddle attachment and beat together.
- Mix in eggs, one at a time.
- Pour over rhubarb mixture.
- Bake rhubarb cheesecake for 20-25 minutes or until filling is set. Some ovens will require 30 minutes.
Make the Topping
- Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. Mix well and spread on top of cake.
More Rhubarb Recipes:
- Rhubarb Dream Bars
- Rhubarb Coffee Cake
- Strawberry Rhubarb Jam