A creamy no-bake cheesecake with a zingy rhubarb swirl and a crisp gingernut biscuit base. This Rhubarb & Gingernut Cheesecake is a tangy, crunchy, and velvety dream—perfect for springtime gatherings or whenever you’re craving something delightfully different.

Rhubarb & Gingernut Cheesecake

Author: Avery
Total Time: 4 hours 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy no-bake cheesecake with a zingy rhubarb swirl and a crisp gingernut biscuit base. This Rhubarb & Gingernut Cheesecake is a tangy, crunchy, and velvety dream perfect for springtime gatherings or whenever you’re craving something delightfully different.

Ingredients

Scale

Base:
- 250g gingernut biscuits, crushed
- 100g unsalted butter, melted
Filling:
- 500g cream cheese, softened
- 150g icing sugar
- 1 teaspoon vanilla extract
- 300ml double cream, whipped
Rhubarb Layer:
- 400g rhubarb, chopped
- 100g granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornflour mixed with 2 tablespoons water

Instructions

Prep the tin: Grease a 9-inch springform cake tin and preheat your oven to 180°C (350°F).
Make the base: Combine crushed gingernuts with melted butter. Press into the tin to form a firm base. Bake for 10 minutes. Let cool.
Whip the filling: Beat cream cheese until smooth, then mix in icing sugar and vanilla. Gently fold in whipped cream.
Cook the rhubarb: Simmer rhubarb, sugar, water, lemon juice, and cornflour slurry until soft and thickened (about 10 minutes). Let cool slightly.
Assemble: Spoon half the cheesecake mixture over the base, add the rhubarb layer, then top with the remaining cheesecake mixture. Smooth the surface.
Chill: Refrigerate for at least 4 hours, preferably overnight.
Serve: Once set, release from the tin. Garnish with more rhubarb or crushed biscuits if desired. Serve chilled.

Notes

Make-ahead tip: Best chilled overnight for clean slices and deep flavor.
Optional twist: Swirl rhubarb through the top layer for a marbled look.
Storage: Keeps well in the fridge for up to 3 days if it lasts that long!

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: No-Bake (with baked base)
Cuisine: British-Inspired

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 410 kcal
Sugar: 24g
Sodium: 210mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.3g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: rhubarb cheesecake, gingernut cheesecake, no bake cheesecake, spring dessert, cream cheese dessert

Ingredients:

Base:
- 250g gingernut biscuits, crushed
- 100g unsalted butter, melted

Filling:
- 500g cream cheese, softened
- 150g icing sugar
- 1 teaspoon vanilla extract
- 300ml double cream, whipped
Rhubarb Layer:
- 400g rhubarb, chopped
- 100g granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornflour mixed with 2 tablespoons water

Instructions:

Prep the tin: Grease a 9-inch springform cake tin and preheat your oven to 180°C (350°F).
Make the base: Combine crushed gingernuts with melted butter. Press into the tin to form a firm base. Bake for 10 minutes. Let cool.
Whip the filling: Beat cream cheese until smooth, then mix in icing sugar and vanilla. Gently fold in whipped cream.
Cook the rhubarb: Simmer rhubarb, sugar, water, lemon juice, and cornflour slurry until soft and thickened (about 10 minutes). Let cool slightly.
Assemble: Spoon half the cheesecake mixture over the base, add the rhubarb layer, then top with the remaining cheesecake mixture. Smooth the surface.
Chill: Refrigerate for at least 4 hours, preferably overnight.
Serve: Once set, release from the tin. Garnish with more rhubarb or crushed biscuits if desired. Serve chilled.

Variations (with expanded details)

Strawberry-Rhubarb Twist
Add 150g of fresh strawberries to the rhubarb compote for a sweeter, slightly floral flavor. The strawberries soften the tartness of rhubarb and create a beautiful rosy hue.
Gingernut & Almond Base
Mix crushed gingernut biscuits with a handful of finely ground almonds for a nutty edge and extra crunch. The almonds also balance the spice of the gingernuts with a subtle richness.
Mini Cheesecake Jars
Layer all components into mason jars or dessert glasses for a charming, mess-free presentation. Perfect for individual servings at picnics, parties, or afternoon teas.

Cooking Notes

Room-Temperature Ingredients
Ensure your cream cheese and double cream are at room temperature before mixing. This prevents lumps and helps the cheesecake mixture whip up smooth and fluffy.
Cool Base Completely
Allow the biscuit base to cool fully after baking before adding the cheesecake filling. A warm base can cause the cream mixture to melt or separate.
Watch the Rhubarb Carefully
Rhubarb cooks quickly—overcooking can turn it stringy or too watery. Once it starts breaking down and thickens slightly, remove it from the heat to preserve its texture and color.

Serving Suggestions (with expanded details)

Top with Fresh Rhubarb Ribbons
Use a vegetable peeler to shave thin strips of raw rhubarb and soak them in ice water for 10 minutes to curl. Place them on top just before serving for a show-stopping garnish with a slight crunch.
Drizzle with Rhubarb Syrup
Reserve a few tablespoons of the rhubarb compote and thin it with a bit of water or lemon juice to create a drizzle. Spoon it over each slice for added visual appeal and flavor burst.
Pair with Hot Tea or Ginger Infusion
Serve with Earl Grey, chamomile, or a ginger-lemon herbal tea. The warm, aromatic notes complement the cool tang of the cheesecake and elevate the entire dessert experience.

Tips (with expanded details)

Chill Overnight for Best Texture
Although it sets in 4 hours, chilling the cheesecake overnight allows the flavors to deepen and the texture to firm up, making it easier to slice cleanly.
Use a Hot Knife for Slicing
Dip a sharp knife in hot water and wipe clean between cuts for neat, professional-looking slices. This prevents dragging through the layers and smudging the rhubarb swirl.
Line the Springform Pan with Parchment
For easy removal and a clean edge, line the base of your pan with parchment paper before pressing in the gingernut crust. It also prevents any sticking issues when serving.

Frequently Asked Questions

Can I prepare the cheesecake a day in advance?
Absolutely—chilling overnight actually improves the texture and flavor, giving you cleaner slices and a richer taste.
How should I store any leftovers?
Keep leftover cheesecake tightly covered (or in an airtight container) in the fridge for up to 3 days.
Can I substitute low-fat cream cheese or dairy-free alternatives?
Yes—low-fat cream cheese will work but yields a slightly less creamy texture; for dairy-free, use a vegan “cream cheese” and coconut cream, though the flavor will be lighter.
What’s the secret to a perfectly smooth filling?
Make sure all ingredients (cream cheese, cream) are at room temperature and beat them just until combined—over-mixing can introduce air bubbles.

Conclusion

This Rhubarb & Gingernut Cheesecake strikes the perfect balance between tangy fruit and spicy crunch. With a make-ahead base, versatile substitutions, and fool-proof tips, it’s an ideal centerpiece for spring brunches or casual tea times. Once you’ve tasted that silky cream cheese layered over a gingernut crust with bright rhubarb compote, you’ll reach for this recipe again and again—enjoy!