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
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Base:
- 250g gingernut biscuits, crushed
- 100g unsalted butter, melted
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Filling:
- 500g cream cheese, softened
- 150g icing sugar
- 1 teaspoon vanilla extract
- 300ml double cream, whipped
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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
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Make-ahead tip: Best chilled overnight for clean slices and deep flavor.
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Optional twist: Swirl rhubarb through the top layer for a marbled look.
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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