Low-fat No Bake Rhubarb Cheescake | Canada Day dessert - Foodmeanderings.com

Rhubarb Red & White Chocolate Light NO BAKE Cheesecake

This quintessential Canadian no bake light rhubarb cheesecake is not only red & white and low-fat, it boasts 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!
Course Dessert
Cuisine North American
Keyword cheesecake, no bake, rhubarb
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 slices
Calories 248kcal
Author Terri Gilson





  • Spray the bottom of an 8-inch or 9 inch springform pan with non- stick cooking spray.
  • 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
  • Combine oreo cookie crumbs and 3 tbsp white granulated sugar. Add 2/3 cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms. Press onto the greased 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.
  • Mix gelatin crystals and 1/4 cup water in a small bowl and allow to bloom for 5 minutes. Heat 1/4 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 dollaps of rhubarb/strawberry mix 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.


*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
Rhubarb Red & White Chocolate Light NO BAKE Cheesecake
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.


Serving: 1slice | Calories: 248kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 59mg | Potassium: 106mg | Sugar: 22g | Vitamin A: 350IU | Vitamin C: 6.4mg | Calcium: 54mg | Iron: 0.1mg