Ah, rhubarb …what North American kid doesn’t have many fond childhood memories of that simple summer day treat; pulling rhubarb from the garden, washing it off with the garden hose, and dipping it in some sugar?! Revive your rhubarb memory, along with your taste buds, with this No Bake Strawberry Rhubarb Cheesecake! It's a lighter cheesecake, boasting a dark chocolate crust with a red rhubarb and strawberry marble and creamy white chocolate filling. Fennel gives it a unique and delicious hint of licorice. And all of this without even turning on your oven!
This no-bake rhubarb cheesecake is ideal for rhubarb season, but you can enjoy it any time of the year because you can use fresh or frozen rhubarb. But if you're looking for the perfect red and white dessert for Canada Day, this is your cake! This recipe was inspired by my Skinny Pumpkin Cheesecake and was the inspiration for my No Bake Rhubarb Cream Cheese Bars!
I come from a long line of green thumbs. My Baba, Grandma, and Aunt all had beautiful gardens, where they always seemed so happy and content. My Mom wasn't really much of a gardener, that is, until she retired. But she still grew rhubarb back in the day. Everyone did. In fact, pretty much every yard in Manitoba had a patch of rhubarb in the 1970s, whether they wanted one or not.
I always wanted to grow rhubarb, but life got in the way, and it didn't just seem to grow almost wild in Calgary as it did in Manitoba. But I finally planted some a couple of years ago and am just reaping the benefits! Although I'm getting 2 harvests a season, I still never seem to have enough rhubarb!
If you love rhubarb too, be sure to check out my other rhubarb recipes: Rhubarb Squares, Rhubarb Meringue Torte, Rhubarb Cookies, Rhubarb Dessert (No Bake), Rhubarb Coffee Cake Recipe, and Microwave Rhubarb Crisp (in a mug)!
🥘Ingredient Notes
Here are the strawberry rhubarb cheesecake ingredients you'll need:
- Chocolate baking crumbs. Since Oreo baking crumbs have been discontinued, I started using chocolate baking crumbs. You can also use crushed Oreo thins. Or use crushed Oreo cookies (crushed in a food processor or with a rolling pin) for the crust, as I do with my No Bake Black Forest Cheesecake. However, keep in mind that it would be a lot more calories/ww points!
- Unsalted Butter. I prefer to use unsalted butter in my cooking and baking, as the salt content in salted butter varies by brand.
- Light cream cheese. Be careful when buying "light or low-fat" cream cheese. Some of the no name or budget brands have almost as much fat as the brand name (i.e., Philadelphia) regular cream cheese. I recommend using Philadelphia cream cheese anyway, as it tends to set up much better in no bake cheesecakes.
- Ground fennel. If you can only find fennel seed, you can grind it in a coffee grinder or use a pestle and mortar. I don't recommend using the whole seeds because the flavor won't be distributed evenly.
- Rhubarb and strawberries. You can use fresh or frozen. If using frozen, defrost and drain.
- White chocolate. Make sure you are using white chocolate baking bar - don't use white chocolate chips, they don't melt properly.
- Whipping cream (aka heavy cream). You'll want to make sure you're using 35% - 36% whipping cream. Don't whip it - just use the liquid.
- Red food coloring * I use Americolor red gel paste (affiliate link)I recommend you use a gel paste red food coloring (generally used to color frosting), not one you get from the grocery store. Using a super red gel (I use Americolor super red - affiliate link) will allow you to use less so you don't get that 'red dye taste. If you buy regular red, be sure it's 'no taste' red. Or you can skip the food coloring if you don't need a vibrant red color.
📖Variations & Substitutions
- Baking crumbs- you can use regular graham cracker crumbs instead of chocolate. You can also crush up ginger cookies and use them instead of the Oreo cookie crumbs or a regular graham cracker crust (homemade or store-bought). *If you can still find chocolate graham crackers, you can use those (but I think they are discontinued)
- Greek yogurt, sour cream, and cream cheese - you can use full-fat ingredients, if you prefer.
🔪Step-by-Step: How to Make Strawberry Rhubarb Cheesecake (No Bake)
PREP: Spray the bottom of an 8-inch or 9-inch springform pan with non-stick cooking spray.
MAKE THE CRUST (STEP 1): In a medium bowl, combine chocolate baking crumbs and ⅔ cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms (Image 1). Press the mixture into the bottom of the springform pan. Level and press to the bottom of the pan using a rubber spatula (I use a flat silicone spatula turner) and neatly taper at the edge (Image 2). Cover the pan with plastic wrap and place in the fridge for 15 minutes.
MAKE THE STRAWBERRY RHUBARB SWIRL (STEP 2): Cook the frozen rhubarb and strawberries in the microwave for 3 ½ minutes, then drain excess liquid (make sure you drain it well!) (Image 3). Puree rhubarb/strawberries for approximately 1 minute in a food processor or use an immersion mixer (shown) (Image 4). Add ground fennel and red gel food coloring (Image 5).
MAKE THE FILLING (STEP 3 - PART 1): Mix gelatin crystals and ¼ cup warm water (only half the water) in a small bowl and allow to bloom for 5 minutes(Image 6). It will look like thick gel once it's bloomed. Heat the other ¼ cup of water for 30 seconds in the microwave on high and pour it into the gelatin bloom. Stir to dissolve, and it will become a liquid again. Allow to cool slightly (not hot to the touch) (Image 7).
MAKE THE FILLING (STEP 3 - PART 2): Place cream cheese, 1 cup white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer and a large bowl). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute (Image 8). Melt the white chocolate on 50% power in the microwave for up to 2 minutes, taking it out to stir at 1 minute, then at 30 second intervals- the heat from the melted chocolate helps to melt the unmelted chocolate pieces when you stir it, so only cook just as long as it needs. Alternatively, you can use a double boiler (Image 9). Scrape the sides of the bowl and add sour cream, whipping cream, Greek yogurt, and stir in white chocolate. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy. Starting on low, slowly pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds- don't overmix! (Image 10).
ASSEMBLY (STEP 4 ): Pour cheesecake batter into the springform pan with crust and level with a spatula. (Image 11). Drop several dollops of rhubarb and strawberry mixture onto the white cheesecake (Image 12) and swirl in with a butter knife (you may not need to use it all) (Image 13). Try to cut into it to get it deeper, but don’t over-mix or it will lose the swirled effect (Image 14). Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
(STEP 5): Unhinge the rim of the springform pan and remove. If necessary, smooth the edges of the cake with a knife (Image 15). Slice and serve cold!
Expert Recipe Tips
- Use high-quality white chocolate baking bars. White chocolate chips don’t melt properly and can result in a grainy texture.
- Avoid moisture and overheating when melting chocolate: Do not get water near anything you use for melting chocolate, and melt chocolate at 50% power in the microwave or it will seize. See your microwave manual for directions on using reduced power.
- Grind your own fennel for best flavor. If you can't find ground fennel, crush fennel seeds using a coffee grinder or mortar and pestle to distribute the licorice flavor more evenly.
- Drain excess liquid from the fruit thoroughly. Whether using fresh or frozen rhubarb and strawberries, draining the liquid well after microwaving helps prevent a runny swirl layer, which will prevent the cheesecake from setting,
- Don’t over-swirl the fruit mixture. Gently swirl just enough to create a marbled effect—over-mixing will blur the design and dull the contrast.
- Let the gelatin cool slightly (not hot to the touch) before adding. Adding hot gelatin to the cheesecake batter can affect the texture and cause curdling.
- Use gel paste food coloring for vibrant color. It gives a strong color with minimal product and avoids the unpleasant artificial taste of some liquid dyes.
- Press the crust firmly and evenly. Use a flat spatula or measuring cup to pack it down so it holds together well when sliced.
- Chill overnight for clean slices. Although 3 hours is enough to set, chilling overnight gives the best texture and slice quality.
- Bring cream cheese to room temperature. Softened cream cheese mixes more smoothly and prevents lumps in the batter.
- Tap the pan to release air bubbles. This prevents holes and uneven texture in the finished cheesecake.
👪 Serving Size
This Strawberry Rhubarb Cheesecake (No Bake) recipe makes 16 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. However, you'll need additional springform pans.
🔢WW Points
Although it tastes like a decadent dessert, this creamy cheesecake is WW friendly @ 12 WW points (using light butter, fat-free sour cream, and fat-free cream cheese). And it's worth every single point! But considering a typical piece of cheesecake with fruit topping is 22 WW points, that's a pretty good deal!
WW friendlier. You can also use a sugar substitute to bring the points down even further, if you desire. Replace the sugar with half the amount of monk fruit (½ cup).
🍽Equipment
You'll need a stand mixer (preferably) but you could also use an electric hand mixer, and food processor or an immersion blender, which works great! You'll also need a spring form pan (affiliate links). If you don't have a springform pan, you can use a deep pie dish or a square baking dish lined with parchment paper for easier removal. The presentation may differ slightly, but it will still taste great.
🌡️Storage
Store this No Bake Rhubarb Cheesecake in an airtight container for 3-4 days in the fridge.
I do not recommend freezing it IF you plan to thaw it, as it will become runny. BUT you can freeze it and eat it frozen! I have tried this with leftovers and it makes an AMAZING frozen dessert!
❔ Recipe FAQs
Yes, the food coloring is optional. It's added purely for a vibrant red color, especially for Canada Day presentation, but the flavor and texture are unaffected if you skip it.
The cheesecake should feel firm to the touch and hold its shape when sliced. If it's still wobbly after 3 hours, refrigerate for a few more hours or overnight for best results.
No, the ground fennel adds a unique licorice-like undertone, but you can leave it out if you prefer a more traditional strawberry rhubarb flavor.
There are a few common reasons why a no bake cheesecake might not set properly:
The gelatin wasn’t fully dissolved or properly bloomed. If your gelatin wasn’t completely dissolved after blooming, it won’t set the cheesecake correctly. Be sure to let the gelatin bloom for 5 minutes in warm water, then fully dissolve it by stirring in hot water before incorporating it into the filling. Let it cool slightly before adding it to avoid curdling.
The white chocolate was overheated or seized. If the white chocolate isn’t smoothly melted (which can happen if it’s overheated or exposed to moisture), it may clump and affect the texture and firmness of the filling. Always melt it at 50% power in the microwave and avoid getting water into the chocolate and make sure you utensils and bowls are completely dry.
The cheesecake didn’t chill long enough. While 3 hours in the fridge is the minimum, overnight chilling is strongly recommended for best results. This allows the gelatin and filling to fully firm up.
Too much moisture in the fruit layer. If the rhubarb and strawberries weren’t drained thoroughly after cooking, the excess liquid can prevent the cheesecake from setting. Be sure to drain them well before pureeing.
The whipping cream wasn’t measured correctly or was substituted. This recipe calls for liquid 35%–36% whipping cream—not whipped cream. Substituting a lower-fat cream or skipping it can affect the texture and structure.
For the best results, follow each step closely—especially when working with gelatin, chocolate, and dairy—and allow enough time for the cheesecake to chill completely before serving.
Brand of cream cheese. It can simply be the brand of cream cheese you use. Different manufacturers use different ingredients in their products, and not all work well in no-bake cheesecakes. I recommend Philadelphia cream cheese, but feel free to experiment with other brands to find what works for you.
If you try everything and your cheesecake just won't set, you can always freeze it and serve it as a frozen cheesecake! I have frozen leftovers, and they taste great! Just don't defrost it before serving.
This is a great cheesecake for using up some of your rhubarb and one that the whole family will love. Or if you are looking for Canada Day desserts, you'll love this No Bake Strawberry Rhubarb Cheesecake!
And if you're looking for more red and white desserts for your Canada Day celebrations, check out my Skinny Miami Vice Frozen Cheesecake and my Canada Day Desserts!
📋More Rhubarb Recipes!
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🍓Strawberry Rhubarb Cheesecake Recipe (No Bake)
Ingredients
Base:
- 2 cups chocolate baking crumbs
- ⅔ cup unsalted butter , melted
- 1 -7 gram package of gelatin crystals (I use Knox brand*)
- ½ cup water , divided into 2
- 2 - 8 oz packages of light cream cheese , room temperature (softened)
- ½ teaspoon ground fennel
- 1 ½ cup frozen rhubarb (or fresh)
- 1 cup strawberries (fresh or fresh)
- 1 cup light sour cream
- 3 ounces melted white chocolate
- ¼ cup whipping cream
- 1 cup white granulated sugar
- ½ cup non fat Greek yogurt
- ½ - ¾ teaspoon super red gel paste food coloring (I use Americolor)
Instructions
- Spray the bottom of an 8-inch or 9 inch springform pan with non- stick cooking spray.
- In a medium bowl, combine chocolate crumbs and ⅔ cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms. Press mixture into the bottom of the springform pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Cover the pan with plastic wrap and place in the fridge for 15 minutes.2 cups chocolate baking crumbs, ⅔ cup unsalted butter
- Cook frozen rhubarb and strawberries in microwave for 3 ½ minutes, drain excess liquid. Puree rhubarb/strawberries for approximately 1 minute in food processor.1 ½ cup frozen rhubarb (or fresh), 1 cup strawberries (fresh or fresh)
- Add ground fennel and red gel paste. ** if you are using fresh rhubarb and strawberries, use the same process½ teaspoon ground fennel, ½ - ¾ teaspoon super red gel paste food coloring
- Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes. Heat ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and allow to cool.1 -7 gram package of gelatin crystals, ½ cup water
- Place cream cheese, 1 cup white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer and a large bowl). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute.1 cup white granulated sugar
- Melt the white chocolate on 50% power in the microwave for up to 2 minutes, taking it out to stir at 1 minute, then at 30 second intervals- the heat from the melted chocolate helps to melt the unmelted chocolate pieces when you stir it, so only cook just as long as it needs. Alternatively, you can use a double boiler.3 ounces melted white chocolate
- Scrape the sides of the bowl and add sour cream, whipping cream, Greek yogurt and stir in white chocolate. Mix on medium for 30 seconds, scrape the sides, and continue to mix on medium-high speed for about 2 minutes, until smooth and fluffy.1 cup light sour cream, ½ cup non fat Greek yogurt, ¼ cup whipping cream
- Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.
- Pour cheesecake batter into the springform pan with crust and level with a spatula. Drop several dollops of rhubarb ands strawberry mixture onto the white cheesecake and swirl in with a butter knife. Repeat until all is gone. Try to cut into it to get it deeper and don’t over-mix or it will lose the swirled effect.
- Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Unhinge rim of springform pan and remove. If necessary, smooth edges of cake with a knife. Serve.
Notes
- Use high-quality white chocolate baking bars. White chocolate chips don’t melt properly and can result in a grainy texture.
- Avoid moisture and overheating when melting chocolate: Do not get water near anything you use for melting chocolate and melt chocolate at 50% power in the microwave or it will seize. See you microwave manual for directions on using reduced power.
- Grind your own fennel for best flavor. If you can't find ground fennel, crush fennel seeds using a coffee grinder or mortar and pestle to distribute the licorice flavor more evenly.
- Drain excess liquid from the fruit thoroughly. Whether using fresh or frozen rhubarb and strawberries, draining the liquid well after microwaving helps prevent a runny swirl layer, which will prevent the cheesecake from setting,
- Don’t over-swirl the fruit mixture. Gently swirl just enough to create a marbled effect—over-mixing will blur the design and dull the contrast.
- Let the gelatin cool to room temperature (not hot to the touch) before adding. Adding hot gelatin to the cheesecake batter can affect the texture and cause curdling.
- Use gel paste food coloring for vibrant color. It gives strong color with minimal product and avoids the unpleasant artificial taste of some liquid dyes.
- Press the crust firmly and evenly. Use a flat spatula or measuring cup to pack it down so it holds together well when sliced.
- Chill overnight for clean slices. Although 3 hours is enough to set, chilling overnight gives the best texture and slice quality.
- Bring cream cheese to room temperature. Softened cream cheese mixes more smoothly and prevents lumps in the batter.
- Tap the pan to release air bubbles. This prevents holes and uneven texture in the finished cheesecake.
Janice Pattie
This looks so delicious, I love rhubarb and this light cheesecake sounds like my kind of dessert.
Terri Gilson
Thanks, Janice - hope you enjoy it!
Charlotte
I love when food tells a story with how it looks and this cheesecake is so perfect for Canada Day! I love when rhubarb season and national celebrations align!
Terri Gilson
Hi Charlotte: thanks 🙂 I also love when they align as well!
Cassie | Crumb Kitchen
Ha, I understand your hesitation to start a garden. My parents have a huge garden at my childhood home and every weekend day they're breaking their backs out there (and also after work during the week). It's such a commitment! But luckily you have a generous friend who gives you rhubarb (I need one of those!). And using it to make this delicious Canada Day-approved cheesecake is such a great idea. I'll pass this recipe along to my dad—he loves cheesecake and rhubarb so it's perfect for him!
Terri Gilson
Thanks, Cassie. Wow- that's admirable that your parents do all that work! I hope your Dad enjoys the recipe and that you find a rhubarb friend soon! 🙂
Lori
My hubby's birthday is June 30 but he's not a cheesecake guy....but red's not just for Canada Day, right?
Terri Gilson
I agree, Lori- red can be for any day! 🙂
Joyce
Looks so good!! Perfect for Canada's 150th Birthday!
Terri Gilson
thanks, Joyce- yes.. anything no bake on a hot day!
Dawn - Girl Heart Food
Such a pretty cake!! Love that it's no bake too 🙂 Our rhubarb is just about ready to be picked so I will have to give this yummy cake a try; plus, I love how festive it is!
Terri Gilson
Thanks, Dawn! Hope you enjoy it!