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Rhubarb Crumble Cheesecake Recipe

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4.6 from 133 reviews

This Delicious Rhubarb Crumble Cheesecake is a delightful no-bake dessert that combines a crisp biscuit base, creamy rhubarb-infused cheesecake filling, and a crunchy golden crumble topping. Perfectly balanced with tart rhubarb, warm spices, and a fluffy texture, it’s an elegant and refreshing treat to enjoy chilled.

Ingredients

For the Crumble:

  • 4.5 oz flour (King Arthur all-purpose flour)
  • 2.2 oz sugar
  • 2.3 oz butter (cold and cubed into 1/2-inch pieces)

For the Fruit Filling:

  • 14.1 oz rhubarb (cut into 1-inch chunks)
  • 2.8 oz sugar
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • 2 tbsp water

For the Base:

  • 10.5 oz biscuits (McVitie’s Digestive biscuits)
  • 3.5 oz butter (melted and cooled slightly)

For the Cheesecake Filling:

  • 17.6 oz soft cheese (Philadelphia full-fat cream cheese)
  • 3.7 oz sugar
  • 1.2 tsp vanilla extract
  • 5 fl oz cream (chilled for better whipping)

Instructions

  1. Prepare the Crumble: Preheat your oven to 200°C (180°C fan). In a bowl, combine the flour and sugar, then add the cold cubed butter. Use your fingertips to rub the mixture together until it resembles coarse breadcrumbs. Spread this mixture evenly on a baking tray and bake for 15–20 minutes until golden brown and fragrant. Remove the tray and let the crumble cool completely on the tray to crisp up while you prepare other components.
  2. Cook the Rhubarb: Place rhubarb chunks, sugar, ginger, nutmeg, and water into a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until rhubarb softens and releases its juices into a jammy consistency. Pour the mixture through a fine sieve to drain excess liquid, reserving the strained rhubarb. Let it cool to room temperature to avoid sogginess in the cheesecake.
  3. Make the Biscuit Base: Crush digestive biscuits into fine crumbs using a food processor or by crushing in a sealed bag with a rolling pin. Mix the crumbs with melted, cooled butter thoroughly. Press this mixture firmly and evenly into the bottom of a 9-inch springform tin, creating a compact and even base layer.
  4. Prepare the Cheesecake Filling: Using an electric mixer or whisk, beat the soft cheese with sugar and vanilla for 2–3 minutes until smooth and creamy to eliminate lumps and aerate. In a separate bowl, whip the chilled cream until soft peaks form—thick but still spreadable. Gently fold the whipped cream into the cheese mixture using a spatula with broad strokes until just combined to keep the mixture light and fluffy.
  5. Add Rhubarb to Filling & Assemble: Fold the cooled strained rhubarb gently into the cheese mixture to distribute it evenly without over-mixing. Pour the rhubarb-cheese filling over the biscuit base in the tin, smoothing it into an even layer. Scatter the cooled crumble topping evenly over the surface in clusters.
  6. Chill to Set: Cover the cheesecake and refrigerate for at least 5–6 hours, preferably overnight, to allow the flavors to blend and the cheesecake to properly set.
  7. Serve: Remove cheesecake from fridge and let sit at room temperature for 10–15 minutes to soften slightly for easier slicing. Run a thin knife around the inner edge of the springform tin, release the spring clip, and lift away the sides. Slice with a hot, damp knife, wiping between cuts for clean slices, and serve immediately.

Notes

  • Allow the crumble to cool completely after baking to ensure it crisps up nicely on top of the cheesecake.
  • Straining the cooked rhubarb is key to prevent a soggy base and maintain a firm cheesecake texture.
  • Use chilled cream and fold it gently into the cheese mixture to keep the filling light and airy.
  • Letting the cheesecake chill overnight is best for flavor development and optimal firmness.
  • Wiping the knife between slices ensures clean and presentable pieces.

Find it online: https://forkvista.com/rhubarb-crumble-cheesecake-recipe/