Let’s talk about one of my absolute favorite spring-meets-comfort desserts: Rhubarb Cheesecake. If you’re a fan of creamy, rich cheesecake and love the bright, tangy pop of rhubarb, this is a match made in dessert heaven. This cheesecake has everything going for it—a buttery graham cracker crust, smooth and silky vanilla cheesecake filling, and a vibrant rhubarb topping that’s equal parts sweet and tart. It’s indulgent without being too heavy, and it just looks stunning when served.
This is the kind of dessert that feels right at home at a family gathering, a backyard barbecue, or even just a quiet weekend when you want to treat yourself. I first made it one spring when I had a bunch of rhubarb from the farmers market and didn’t want to make yet another crumble. Cheesecake felt like a bit of a project—but trust me, it’s way easier than it sounds. And once you taste the combo of tangy fruit and creamy filling, you’ll understand why this recipe keeps coming back every year.
Why You’ll Love This Recipe
This cheesecake has that “wow” factor without needing complicated steps or fancy ingredients
Rhubarb gives it a fresh, tangy edge that balances out the richness of the cheesecake
Perfect for spring and summer gatherings, but honestly delicious year-round
The texture is ultra-creamy thanks to a simple but effective baking method
You can make it ahead—it actually tastes better after a day in the fridge
The rhubarb topping is a showstopper and can be customized with strawberries or raspberries
It freezes beautifully if you want to save slices for later
Ingredients You’ll Need
For the crust:
Graham Cracker Crumbs – Gives you that classic buttery crunch
Sugar – Just a little to sweeten the crust
Melted Butter – Binds everything together and adds richness
For the cheesecake filling:
Cream Cheese – The star of the show. Use full-fat for the creamiest texture
Sugar – To sweeten and balance the tang of the cream cheese
Sour Cream – Adds silkiness and a subtle tang
Eggs – Help set the cheesecake and give it structure
Vanilla Extract – Adds warm, cozy depth to the flavor
Salt – Just a pinch to enhance everything else
For the rhubarb topping:
Fresh Rhubarb – Look for bright red stalks for the best color and flavor
Sugar – Rhubarb is very tart, so this is non-negotiable
Lemon Juice – Boosts the tartness and brightness of the topping
Cornstarch – Thickens the topping so it doesn’t slide off the cheesecake
Water – Just a splash to help everything cook down into a compote
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your pan and preheat the oven
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent leaks if you’re baking in a water bath.
Step 2: Make the crust
Mix graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press the mixture firmly into the bottom of your pan (use the bottom of a measuring cup to really pack it down). Bake the crust for 8–10 minutes, then let it cool slightly.
Step 3: Mix the cheesecake filling
In a large bowl, beat the cream cheese until smooth—no lumps! Add sugar and beat until light and fluffy. Mix in the sour cream, then beat in the eggs one at a time. Add vanilla and salt, and give it a final mix until silky and smooth.
Step 4: Bake the cheesecake
Pour the filling into the crust and smooth the top. Place the pan inside a larger roasting pan and fill the outer pan with hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
Step 5: Chill completely
After the cheesecake has cooled in the oven, take it out and let it cool to room temperature. Then refrigerate it for at least 4 hours, or preferably overnight. This step is crucial for the best texture.
Step 6: Make the rhubarb topping
While the cheesecake chills, cook chopped rhubarb, sugar, lemon juice, and water in a saucepan over medium heat until the rhubarb breaks down (about 10–12 minutes). Stir in cornstarch and simmer for another couple minutes until thick and glossy. Cool completely before spooning over the cheesecake.
Step 7: Assemble and serve
Once the cheesecake is fully chilled, spread the rhubarb topping evenly over the top. Slice and serve! For clean slices, wipe your knife with a warm cloth between cuts.
Helpful Tips
If your rhubarb is very tart, feel free to adjust the sugar in the topping to your taste
You can make the rhubarb compote up to a week ahead and store it in the fridge
Want to dress it up? Add sliced strawberries or raspberries to the topping for a sweet contrast
Don’t skip the water bath—it really helps prevent cracks in the cheesecake
Store leftovers in the fridge, covered, for up to 5 days. The flavor actually improves over time
To freeze, wrap individual slices in plastic wrap and foil, then store in an airtight container for up to 2 months
Let the cheesecake sit at room temperature for 15 minutes before serving to bring out the best texture
Frequently Asked Questions (FAQs)
Can I make this cheesecake ahead of time?
Absolutely. This dessert is actually better made the day before, since the flavor and texture improve after chilling.
Do I have to use a water bath?
Technically no, but it really helps prevent cracks and ensures an even, creamy texture. It’s worth the extra step.
Can I use frozen rhubarb?
Yes! Just thaw and drain it well before cooking it down into the compote.
Can I add strawberries to the topping?
Totally. Rhubarb and strawberries are a classic combo. Just reduce the sugar slightly if your berries are super sweet.
How do I know when the cheesecake is done?
The edges should be set and the center should jiggle slightly, like Jell-O. Don’t worry—it’ll firm up as it chills.
I make this Rhubarb Cheesecake every spring when rhubarb starts showing up at the market, and it never disappoints. It’s rich without being heavy, sweet but not too much, and has that tangy, fruity layer that makes it feel special. Serve it at brunch, bring it to a picnic, or just enjoy a slice with your afternoon coffee—you really can’t go wrong.
Try it out and let me know if you go classic with just rhubarb or mix in some berries. Either way, it’s a total showstopper.
Rhubarb Cheesecake
Ingredients
- For the Base:
- 200 g oat biscuits or graham crackers
- 85 g unsalted butter melted
- For the Rhubarb Compote:
- 600 g rhubarb chopped into 1-inch pieces
- 250 g golden caster sugar
- ½ vanilla bean split and scraped
- 100 ml dessert wine or apple juice
- For the Cheesecake Filling:
- 450 g white chocolate chopped
- 284 ml double cream
- 400 g full-fat cream cheese
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Make the base: Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter and press into the base of a 23cm springform tin lined with parchment paper. Bake at 180°C (160°C fan) for 10 minutes. Cool completely.
- Cook the rhubarb: In a pan, combine rhubarb, sugar, vanilla, and wine (or juice). Cook over medium heat until the rhubarb softens and the mixture thickens. Let cool and discard the vanilla pod.
- Prepare the filling: Melt the white chocolate gently over a bain-marie or in short microwave bursts. In a large bowl, whisk together cream, cream cheese, eggs, and vanilla. Fold in the cooled white chocolate.
- Assemble: Pour the cheesecake filling over the base. Spoon rhubarb compote over the top and swirl with a knife or skewer.
- Bake: Lower the oven to 140°C (120°C fan). Bake the cheesecake for 1 hour 40 minutes or until just set in the center. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
- Chill and serve: Cool to room temperature, then refrigerate for at least 4 hours or overnight. Remove from the tin, slice, and serve chilled.
Notes
- Swap dessert wine with apple juice or orange juice for an alcohol-free version.
- You can prepare the rhubarb compote a day ahead and refrigerate.
- For added crunch, stir a handful of chopped nuts into the base.
