No-Bake Rhubarb Cheesecake

no-bake cheesecake

How hot is it in New York in the summer? So hot I used a man just for his shadow. So hot you be frying bacon on the sidewalk. At least that’ what  some say. For me, it’s so hot that merely going into the kitchen is reason to shower.

So when I craved cheesecake, I whined, “I don’t wanna turn on the oven, don’t wanna!” Enter sweetened condensed milk: malty, smooth, and the antidote for baked custard. This cheesecake is sweeter than most, so the crust doesn’t need additional sugar, and it balances rhubarb (or any tart fruit). Yes, that pinkish celery thing that actually doesn’t need strawberries. It’s floral and fruity on its own, kind of like pink lemonade. How’s that for a vegetable (and a no-bake dessert)?

More No-Bake Desserts:
Plain Frozen Yogurt
Banana Pudding
Chocolate Sorbet
Grape Sorbet

No-Bake Rhubarb Cheesecake

Rating: 41

Prep Time: 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 9-inch cheesecake

Serving Size: 1/8 slice

No-Bake Rhubarb Cheesecake

When it's so hot you can fry bacon on the sidewalk, this refreshing no-bake cheesecake promises to be a smooth and tart treat.

Rhubarb compote adapted from Vegetarian Cooking for Everyone. Crust adapted from Joy of Cooking_1997. Cheesecake adapted from Divas Can Cook.


For rhubarb compote:
3 cups 1/2-inch pieces of rhubarb
3 tablespoons sugar
juice of 1/2 lemon
For crust:
1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
For cheesecake:
2 8-oz. packages cream cheese (brands other than Philadelphia don't have the same tang), at room temperature
1 14-oz. can sweetened condensed milk
juice of 1 lemon
1 teaspoon vanilla extract


    Make rhubarb compote:
  1. Place rhubarb, sugar, and lemon juice in a heavy pan. Cook over low heat until the rhubarb has softened, about 10 minutes.
  2. Cool completely and store in the fridge.
  3. Make pie crust:
  4. Stir graham cracker crumbs and butter in a bowl until evenly moistened.
  5. Pat into a deep-dish 9-inch pie pan.
  6. Freeze for 20 min.
  7. Make cheesecake filling:
  8. Meanwhile, beat cream cheese on medium speed in a large bowl. When softened, add sweetened condensed milk and mix till smooth. Beat in lemon juice and vanilla.
  9. Pour cream cheese mixture into prepared pie crust and refrigerate until firm, or at least three hours.
  10. When ready to serve, spread rhubarb compote over cheesecake.


Save leftover rhubarb for (frozen) yogurt, vanilla ice cream, or pudding.

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