Description
A creamy, no-bake cheesecake featuring a tangy rhubarb compote swirled throughout. Easy to make and perfect for spring!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 4 cups chopped fresh rhubarb (about 1 pound)
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 24 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup heavy cream, cold
- Fresh mint leaves
- Extra rhubarb compote
- Graham cracker crumbs
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the Rhubarb Compote: In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until the rhubarb is tender and the mixture has thickened slightly. Stir in the lemon juice and vanilla extract. Let cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract and lemon zest.
- Whip the Cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture until just combined.
- Assemble the Cheesecake: Remove the springform pan from the refrigerator. Spoon about half of the cheesecake filling over the crust, spreading it evenly. Spoon about two-thirds of the cooled rhubarb compote over the filling. Swirl gently. Spoon the remaining cheesecake filling over the rhubarb compote, spreading it evenly. Spoon the remaining rhubarb compote over the top.
- Chill: Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with fresh mint leaves and extra graham cracker crumbs, if desired. Slice and serve.
Notes
- Use full-fat cream cheese for the richest flavor.
- Ensure cream cheese is fully softened to avoid lumps.
- Don’t overmix the filling after adding whipped cream.
- Chill for at least 6 hours for proper setting.
- Adjust sweetness to taste by reducing powdered sugar.
- Can be made 1-2 days in advance.
- Variations: Add other fruits to the compote (strawberries, raspberries, blueberries). Use a different crust (Oreo, shortbread). Add a layer of melted chocolate to the crust. Make mini cheesecakes in muffin tins.
- Prep Time: 30 minutes
- Cook Time: 15 minutes