This charred rhubarb no-bake cheesecake tastes every bit as delicious as the real thing! Make it when you need a fast but fancy dessert. It’s easy to make gluten-free, too.
This Charred Rhubarb No-Bake Cheesecake makes a fast but fancy dessert when you’re craving the flavour of cheesecake but don’t have the time to bake one.
While I pride myself on rarely using white sugar in my recipes, occasionally I’ll relax those standards and make things easy for myself. Today was one of those days. Rhubarb is tart. It needs sweetener in a dessert!
Besides being easy to prepare, this is also a great dessert to make when you’re only serving four or six people. We love cheesecakes topped with berries, but this week I decided to use the rhubarb from my garden and make something a little different.
I made this easy no-bake cheesecake with gluten-free gingersnap cookie crumbs. Rhubarb with ginger is a favourite flavour combination of mine and it worked beautifully in this dessert.
Charring rhubarb under the broiler before making it into a compote helps to develop a deeper, slightly smoky flavour. I added vanilla to the rhubarb compote to temper the tartness of the rhubarb. So good!
The cheesecake portion of this dessert is made by combining low-fat cream cheese with firm Greek yogurt and sweetening it with honey (or sugar if you prefer.) It results in a firm but creamy texture that contrasts perfectly with the cookie crumb base. This rhubarb no-bake cheesecake can be made ahead of time and refrigerated for at least a day or two before serving.
Why should you “cheat” and make this rhubarb no-bake cheesecake?
- It’s simple. Make the filling with just 3 ingredients: low-fat cream cheese, Greek yogurt and sweetener. No gelatin, no eggs.
- You don’t have to worry about the top cracking as sometimes happens with a baked cheesecake. This no-bake version will get ooh’s and aah’s when you serve it, as it’s just so darn cute.
- This is a great recipe when you don’t need a large dessert for a crowd. It makes enough for 4 servings or 6 small ones.
- It’s a little different, and a nice change from berry-topped cheesecakes.
Create layers in a dessert glass, or even a wine glass, beginning with the crumb base. Add the cream cheese mixture and top with a few spoonfuls of charred rhubarb compote. Garnish with fresh fruit, like strawberries or pineapple, a sprig of mint, and serve!
Charred Rhubarb No-Bake Cheesecake
- 2/3 cup ginger snap cookie crumbs, (I used gluten-free cookies)
- 2 tbsp butter or coconut oil, melted
- 8 oz brick low-fat cream cheese,
- 1/2 cup firm Greek yogurt, strained if not very firm
- 1/4 cup honey or sugar
- 1/2 lb rhubarb, 2 large or 4 small stalks
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 2-inch piece vanilla bean, seeds scraped OR 1 1/2 teaspoons pure vanilla extract
- fresh pineapple or strawberries, for garnish
- Grease a foil-lined baking sheet. Wash and chop rhubarb stalks into 1/2 inch pieces. Spread out on the baking sheet and place under the broiler for 6 - 9 minutes. Rhubarb will sizzle and some pieces will develop dark spots. Remove from oven and transfer to a saucepan.
- Add sugar and vanilla bean seeds and pod to the rhubarb and stir to combine. Heat over medium heat until rhubarb has reached a jam-like consistency. Stir in lemon juice and set aside to cool completely. Remove the vanilla bean pod.
- Crush ginger snap cookies in a food processor or with a rolling pin. Combine with melted butter or coconut oil. Divide equally among individual dessert dishes, pressing down to create a firm base.
- Beat cream cheese, Greek yogurt and sugar until well combined. Spoon into dessert dishes and chill in refrigerator.
- When chilled, spoon 2 tablespoons of charred rhubarb compote on top of each dessert. Garnish with fresh pineapple or strawberries and serve.
Charred Rhubarb Compote recipe from Saveur here.
Or try this always popular Mason Jar No-Bake Cheesecake with fresh berries.
Are you a rhubarb fan? You might like these recipes, too.