This Small Batch Rhubarb No Bake Cheesecake is super easy to make. This loaf pan cheesecake is made with a graham cracker crust and a smooth rhubarb cheesecake topping. It is topped with swirls of rhubarb puree then chilled and cut into rhubarb cheesecake bars. This small batch no bake cheesecake is a super versatile recipe base and can easily be adapted to use other fruit puree.
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Rhubarb No Bake Cheesecake
Hi hi! Just popping in here to share this recipe for Rhubarb No Bake Cheesecake with you. I know we are getting right toward the tail end of Rhubarb in the US, but this small batch cheesecake recipe is just too good to wait a whole year for. Rhubarb is still in full swing in NZ (it grows year round here), so I am looking forward to making this one for my family now we are back home.
This Rhubarb No Bake Cheesecake is super easy to make, and is small batch so works perfectly in a loaf pan. It cuts into perfect no bake cheesecake bars, and to me, is the perfect amount of cheesecake for a small group. The recipe is also very scaleable if needed. The best part about it is that it is a super versatile base - i'll tell you all about how to adapt it to suit whatever fruit you have on hand!
Small Batch No Bake Cheesecake Recipe
The steps for making these Rhubarb No Bake Cheesecake bars are super simple. It can be easily done ahead of time (in fact make sure you give it at least 3 hours to set).
- Make the rhubarb puree - this needs time to cool, so do this ahead of time if you can. If you ever need to cool something down fast, you can either put it into a shallow pan like a sheet pan, or it works for this to pop the bowl into the freezer and stir every few minutes until it starts to cool.
- Make the cheesecake base by combining graham cracker crumbs, sugar, salt, and a wee bit of melted butter. Mix it all together and press down into a lined pan.
- Make the filling. This is a standard no bake cheesecake recipe so is set with gelatine. Whip the cream cheese and sugar together then fold through the cream and the rhubarb.
- Add the swirl. This is optional but gives a lovely burst of rhubarb flavour on the top of the no bake cheesecake. I just blob on the top and swirl with a knife.
- Chill - This takes at least a few hours, but you can chill this overnight if you like too.
How to make small batch cheesecake with other fruit
This recipe is a super versatile base, so can be made with any sort of fruit curd or puree - you just need about 200g of it. Add 150g to the base of the cheesecake after you fold in the whipped cream, and the rest swirled on the top. Here are some options:
- Lemon curd - a jar of lemon curd would work great here, or you can make your own
- Peach - Roast sliced peaches with a little sugar. About 600g peeled sliced peaches tossed with 70g sugar and roasted at 425 until cooked and bubbly. Then puree and use. This would also work super well with apricot or nectarine. Alternatively you could cook the fruit down on the stove and then puree.
- Any sort of berry coulis would work swirled on the top - I have a recipe for one here
- You could also add in some strawberry with the rhubarb - just replace it 1:1 by weight.
Use this as a base and just go for it with whatever you feel like!
Substitute for Graham Crackers in Cheesecake
I get asked this often - what is a substitute for graham crackers in a cheesecake? While I haven't tested any of these myself (this will likely change now that I am in New Zealand), anything that's fairly neutral will work great. I often recommend ground up digestives as they have that same whole wheat texture as graham crackers do.
Something like a vanilla biscuit or a malt biscuit or a mix of the two would work great too. You could also use a gingersnap or something simlar.
The only important thing to note when using a different biscuit or cookie for a no bake cheesecake crumb crust is that you may have to change the quantity of butter that you use. You want the consistency to be like wet sand. Hold off a little when you add in the melted butter, then mix it and see how it holds together.
This also applies to a graham cracker crust. Different brands absorb different amounts of butter, so you need to just have a careful look when mixing up your crumb crust and adjust your butter quantity as needed.
FAQ for Rhubarb No Bake Cheesecake
I haven't tried it without it sorry - this recipe relies on the gelatine to set.
I used this pan! This recipe would also work just fine in a 9"x5" (23x13cm) loaf pan too such as this one.
Yes! You can use my brand new pan conversion calculator, or you can follow the format of this passionfruit no bake cheesecake too.
Different varieties of rhubarb look different - so some is more green than others. If yours isn't super pink then that's just fine too!
I tried without and it's stringy and weird. I would highly recommend pureeing it.
Different graham crackers / biscuit crumbs require different amounts of butter. You want it to look like wet sand. Melt a little more and add in if you need.
Yes, that's absolutely fine - just cook it down from frozen.
For more small batch recipes, check out:
- Small Batch Chocolate Chip Cookies
- Small Batch Cheese Buns
- Malted Mini Egg Chocolate Chip Cookies
- S'mores Bars
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe For Rhubarb No Bake Cheesecake
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Rhubarb No Bake Cheesecake
- Author: Erin
-
Prep Time: 1 hour -
Total Time: 4 hours
-
Yield: 6 servings -
Category: Cheesecake -
Method: No Bake -
Cuisine: American
Print Recipe
Pin RecipeDescription
This Small Batch Rhubarb No Bake Cheesecake is super easy to make. This loaf pan cheesecake is made with a graham cracker crust and a smooth rhubarb cheesecake topping. It is topped with swirls of rhubarb puree then chilled and cut into rhubarb cheesecake bars. This small batch no bake cheesecake is a super versatile recipe base and can easily be adapted to use other fruit puree.
Ingredients
Rhubarb Puree
- 350g chopped rhubarb
- 175g granulated sugar
- ½ tsp vanilla bean paste (optional)
- Pinch of salt
Graham Cracker Base
- 135g Graham Crackers, processed until crumbs
- 15g granulated sugar
- Pinch of salt
- 80g melted butter (see notes)
No Bake Cheesecake Filling
- 55g plus 130g heavy cream
- 1 tsp powdered gelatine
- 200g cream cheese
- 60g sugar
- ½ tsp vanilla
- ¼ tsp salt
- 150g of the prepared rhubarb puree for the filling, and an additional 50-60g for the topping
Instructions
RHUBARB PUREE
- Place the rhubarb, sugar, vanilla, and salt in a medium saucepan.
- Place over medium heat and cook, stirring often, until the rhubarb has broken down and the mixture is thick and jammy.
- Remove from the heat and allow to cool slightly, then puree either in a blender or with a stick blender - be careful as it is hot. Place in an airtight container and leave to chill.
GRAHAM CRACKER CHEESECAKE BASE
- Grease and line a 9”x5” (23x13cm) Loaf pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham cracker crumbs and sugar into a medium bowl.
- Add the salt and butter, and mix to combine - it should have the consistency of wet sand.
- Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.
RHUBARB NO BAKE CHEESECAKE FILLING
- In a small pot over low heat, combine the 55g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.
- In a medium bowl using an electric mixer or hand whisk, whip the 130g measure of cream until soft peaks form. Set aside.
- In a second bowl (no need to wash the beater), whip the cream cheese and sugar smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.
- Add the whipped cream and fold in gently to combine. Add 150g of the rhubarb puree and mix to combine.
- Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Using a spoon, blob about 50g of the rhubarb puree over the surface of the cheesecake. Swirl using a toothpick or knife, then bang on the counter to flatten slightly. Add a little more puree if desired and swirl and bang on the counter again to smooth.
- Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into bars using a knife that has been run through hot water and then dried before cutting.
- Store leftovers in the fridge in an airtight container.
Notes
Please note that '80g of melted butter' means you need to melt the butter and then weigh it to make sure it really is 80g of butter. This is different to '80g butter, melted'.
Keywords: No Bake Cheesecake, Cheesecake Bars, Rhubarb Cheesecake, Small Batch, Small Batch Cheesecake
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