Strawberry Rhubarb Cheesecake (No Bake)

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 unique and delicious No Bake Strawberry Rhubarb Cheesecake!

This no bake rhubarb cheesecake is ideal for rhubarb season, but you can enjoy it anytime 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! It's a lighter cheesecake, boasting a dark chocolate Oreo cookie 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 recipe was inspired by my Skinny Pumpkin Cheesecake.

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 a gardener, that is, until she retired. But she still grew rhubarb back in the day. They all did. In fact, pretty much everyone in Manitoba had a patch of rhubarb in the 1970's, 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 finally reaping the benefits! Although, I'm getting 2 harvests a season, I still never seem to have enough rhubarb!

🔢WW Points

Although it tastes like a decadent dessert, this No Bake Rhubarb Cheesecake is WW friendly @ 12 WW points on my plan (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! Plug the recipe into the recipe builder on your app to see how much it is on your plan.

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 21 Canada Day Desserts!

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🍓Strawberry Rhubarb Cheesecake Recipe (No Bake)

This NO BAKE Strawberry Rhubarb Cheesecake with white chocolate, is red and white so it's the ideal Canada Day dessert! It's also a lighter cheesecake, boasting a dark chocolate Oreo cookie crust, coupled with a rich, creamy white chocolate and red rhubarb strawberry marble filling. Fennel gives it a unique and subtle hint of licorice. And all of this in 30 minutes and without even turning on your oven!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Canadian, North American

Keyword: cheesecake, no bake, rhubarb, strawberry

Special Diet: Vegetarian, Weight Watchers

Servings: 16 slices

Calories: 248kcal

Author: Terri Gilson

Prep Time: 30 minutes

refrigeration/setting time: 3 hours

Total Time: 3 hours 30 minutes

Cook ModePrevent your screen from going dark

Ingredients

Base:

• ▢ 2 cups Oreo baking crumbs
• ▢ ⅔ cup unsalted butter , melted
• ▢ ¼ cup white granulated sugar

Cheescake:

• ▢ 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 frozen strawberries (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
• ▢ ¼ teaspoon super red gel paste food coloring (I use Americolor)

US Customary - Metric

Instructions

• Spray the bottom of an 8-inch or 9 inch springform pan with non- stick cooking spray.
• Combine Oreo baking crumbs and 3 tablespoon white granulated sugar. Add 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.
• Cook frozen rhubarb and strawberries in microwave for 3 ½ minutes, drain excess liquid. Puree rhubarb/strawberries for approximately 1 minute in food processor. Add ground fennel and red gel paste. ** if you are using fresh, use the same process
• 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.
• 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. 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, 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 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

*The food coloring is optional, but it gives the cake a bright red colour. If you use the 'super red' you use less. If you buy regular red, be sure it's 'no taste' red

 

Nutrition Facts

🍓Strawberry Rhubarb Cheesecake Recipe (No Bake)

Amount Per Serving (1 slice)

Calories 248 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 31mg10%

Sodium 59mg3%

Potassium 106mg3%

Carbohydrates 28g9%

Sugar 22g24%

Protein 2g4%

Vitamin A 350IU7%

Vitamin C 6.4mg8%

Calcium 54mg5%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Serving: 1slice | Calories: 248kcal (12%) | Carbohydrates: 28g (9%) | Protein: 2g (4%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Cholesterol: 31mg (10%) | Sodium: 59mg (3%) | Potassium: 106mg (3%) | Sugar: 22g (24%) | Vitamin A: 350IU (7%) | Vitamin C: 6.4mg (8%) | Calcium: 54mg (5%) | Iron: 0.1mg (1%)

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📋More Rhubarb Recipes!

• Rhubarb Squares
• Sticky Rhubarb Pudding
• Healthy Rhubarb Muffins (Weight Watchers Friendly)
• Rhubarb Coffee Cake Recipe