Description
A refined, no-bake dessert featuring tart rhubarb swirls and a creamy cheesecake filling, set on a buttery base.
Ingredients
Scale
- 200 g digestive biscuits or graham crackers, finely crushed
- 80 g unsalted butter, melted
- 1 tbsp granulated sugar (optional)
- 350 g rhubarb, trimmed and chopped
- 75–100 g granulated sugar, adjusted to taste
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 450 g full-fat cream cheese, room temperature
- 300 ml heavy cream, chilled
- 90 g powdered sugar, sifted
- Zest of 1 lemon
- Fresh mint leaves or edible flowers for garnish (optional)
Instructions
- Prepare the crust: combine crushed biscuits with melted butter and optional sugar until the mixture holds when pressed. Press evenly into an 8×8-inch (20×20 cm) square pan lined with parchment. Chill in the fridge while you make the filling.
- Make the rhubarb sauce: place chopped rhubarb, sugar, and lemon juice in a saucepan over medium heat. Stir as the rhubarb breaks down; cook 6–8 minutes until soft.
- Finish the sauce: remove from heat, stir in vanilla, and let cool to room temperature.
- Whip the cream: in a chilled bowl, whip the heavy cream to firm peaks and set aside.
- Beat the cream cheese: in a separate bowl, beat cream cheese with powdered sugar and lemon zest until smooth.
- Fold half of the whipped cream into the cream cheese, then gently fold in the remaining cream until smooth.
- Assemble layers: spoon half the cheesecake filling over the crust, then add half the cooled rhubarb sauce. Top with the remaining filling and rhubarb sauce, swirling with a skewer.
- Chill to set: cover the pan and chill at least 4 hours, preferably overnight.
- Serve: cut into squares with a warm, dry knife for neat edges.
Notes
For clean slices, freeze 20–30 minutes before cutting. Use full-fat dairy for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg