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Creamy Rhubarb Cheesecake Recipe Easy No-Chill Strawberry Glaze Delight

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A quick and easy no-chill creamy rhubarb cheesecake topped with a tangy strawberry glaze, perfect for spring and summer gatherings or last-minute desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 2 tablespoons granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1 cup (225g) cottage cheese, small-curd
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped rhubarb (about 225g)
  • 1 cup fresh strawberries, hulled and sliced (about 150g)
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and the mixture holds together when pressed. Press this firmly into the bottom of your 9-inch springform pan. Use the bottom of a glass to compact the crust evenly. Set aside.
  2. Make the filling base: In a food processor or blender, combine the softened cream cheese and cottage cheese. Blend until ultra-smooth and creamy, with no lumps left (about 1-2 minutes).
  3. Mix the filling: Transfer the blended cheese mixture to a large mixing bowl. Add sugar, eggs, and vanilla extract. Beat with an electric mixer on medium speed until well combined and slightly fluffy, about 2-3 minutes. Avoid overmixing.
  4. Add rhubarb: Gently fold the chopped rhubarb into the cheesecake batter with a spatula.
  5. Assemble: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
  6. Set the cheesecake: Cover the pan tightly with plastic wrap and place it in the freezer for about 3 hours or until firm.
  7. Prepare the strawberry glaze: Combine sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, about 5 minutes until berries release juice and sugar dissolves. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool to room temperature.
  8. Glaze the cheesecake: Remove the cheesecake from the freezer. Pour the cooled strawberry glaze over the top, spreading gently to cover evenly.
  9. Final chill: Return the glazed cheesecake to the fridge for at least 30 minutes to allow the glaze to set and flavors to meld. Serve chilled or at room temperature.

Notes

Do not skip the freezing step as it sets the cheesecake without baking. Avoid overmixing the eggs to prevent air bubbles. If glaze is too thick, add a splash of water to loosen. For gluten-free crust, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free, use coconut cream cheese and yogurt. Baking option available: bake at 325°F for 45 minutes in a water bath and chill overnight.

Nutrition

Keywords: rhubarb cheesecake, no-chill cheesecake, strawberry glaze, easy cheesecake, spring dessert, summer dessert, creamy cheesecake, quick dessert

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