Rhubarb Cheesecake

Rhubarb Cheesecake is a luscious and tangy dessert that blends the creamy richness of classic cheesecake with the bright, slightly tart flavor of stewed rhubarb. With a buttery graham cracker crust, silky cheesecake filling, and a gorgeous swirl or topping of rhubarb compote, this dessert is the perfect balance of sweet and tangy.

Why You’ll Love This Recipe

I love how this cheesecake showcases rhubarb’s unique flavor in such a decadent way. The tartness of the rhubarb cuts through the creaminess of the filling, giving every bite a refreshing finish. Whether I’m making it in spring when rhubarb is in season or using frozen rhubarb later in the year, this dessert always feels special—and it looks beautiful on the table, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Melted butter

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream or heavy cream

• Fresh or frozen rhubarb (chopped)

• Lemon juice

• Cornstarch or arrowroot (for thickening the compote)

• Optional: a pinch of cinnamon or ginger in the rhubarb topping

Directions

1. I preheat the oven to 325°F and grease a springform pan.

2. For the crust, I mix graham cracker crumbs with melted butter and press it into the bottom of the pan. I bake it for about 10 minutes and let it cool slightly.

3. While the crust cools, I prepare the rhubarb compote by simmering rhubarb with sugar and lemon juice until it breaks down. I thicken it slightly with cornstarch and let it cool.

4. For the filling, I beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by sour cream and vanilla.

5. I pour the filling over the crust and spoon some of the rhubarb compote on top, swirling it gently with a knife. I save the rest of the compote for serving.

6. I bake the cheesecake until the center is just set—about 50–60 minutes—then cool it at room temperature before chilling it for several hours or overnight.

7. I serve each slice with a spoonful of the remaining rhubarb compote.

Servings and timing

This cheesecake makes 10–12 slices. It takes about 1 hour 30 minutes total: 30 minutes prep, 50–60 minutes baking, and at least 4 hours to chill before serving.

Variations

I’ve swirled in a bit of strawberry or raspberry along with the rhubarb for a sweeter, more berry-forward version. If I want a spiced note, I add a pinch of cinnamon or ginger to the compote. And for a gluten-free version, I use almond flour and butter for the crust.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 5 days. Cheesecake also freezes well—once chilled, I wrap individual slices and freeze them for up to a month. To enjoy later, I thaw them overnight in the fridge.

FAQs

Can I use frozen rhubarb?

Yes, I often use frozen rhubarb when fresh isn’t in season. I just thaw and drain it before cooking it down for the compote.

Do I need a water bath?

I like using one because it helps the cheesecake bake evenly and prevents cracking, but it’s optional if I don’t mind a few imperfections.

How do I know the cheesecake is done?

I look for slightly set edges with a gentle wobble in the center—it firms up fully as it cools.

Can I make the rhubarb topping ahead?

Absolutely. I usually make the rhubarb compote a day in advance and chill it until I’m ready to bake or serve.

What’s the best way to slice cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between each slice for smooth edges.

Conclusion

Rhubarb Cheesecake is a beautifully balanced dessert that brings creamy indulgence and vibrant tartness together in one stunning dish. I love how the rhubarb adds a refreshing twist to the rich cheesecake, making it perfect for spring celebrations, brunches, or anytime I’m in the mood for something elegant yet down-to-earth.