Creamy Rhubarb and Ginger Cheesecake

I’ve always thought cheesecake was one of those desserts that looks fancy but doesn’t have to be complicated. There’s something about the creamy filling and crunchy base that just works every time. Add some tangy rhubarb and spicy ginger into the mix, and you’ve got a dessert that tastes like spring in Portland.

The best part? This is a no-bake cheesecake. No worrying about cracks in the top or whether your oven temperature is just right. You make it, let it chill in the fridge, and you’re done. I like to make mine the day before I need it, so I’m not rushing around when friends come over.

The rhubarb gets poached with grapefruit juice and star anise, which sounds a little unusual but trust me on this one. It balances out the sweetness of the cream cheese filling and plays really nicely with the ginger. If you’ve got rhubarb growing in your garden or spot some at the farmers market, this is the perfect way to use it.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this cheesecake, and you’ll find it in season during spring and early summer. Look for stalks that are firm and crisp with a bright color – they can range from pink to deep red, though the color doesn’t really affect the flavor. If you can only find the greener stalks, don’t worry, they’ll work just fine and still give you that signature tart flavor. Just avoid any stalks that look limp or have brown spots, and remember to trim off the leaves completely since they’re not edible.

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Options for Substitutions

This cheesecake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: If rhubarb isn’t in season, try using strawberries or a mix of berries instead. You’ll get a different flavor profile but it’ll still be delicious. Cook them down the same way until they’re soft and jammy.
• Ginger biscuits: Graham crackers or digestive biscuits make great alternatives for the base. You can even use vanilla wafers if that’s what you have on hand. The texture will be similar, just with a different flavor.
• Cream cheese: Make sure to use full-fat cream cheese for this recipe – low-fat versions won’t set properly and can make your cheesecake runny. This is one ingredient you don’t want to substitute.
• Stem ginger: No stem ginger? Use 2-3 teaspoons of freshly grated ginger mixed with a tablespoon of honey. It won’t have quite the same candied sweetness, but you’ll still get that ginger kick.
• Grapefruit juice: Orange juice works just as well here if you don’t have grapefruit. You could also use additional lemon juice, though you might want to add a pinch of sugar to balance the tartness.
• Double cream: Heavy whipping cream is the same thing and will work perfectly. Just avoid using light cream as it won’t whip up properly.

Watch Out for These Mistakes While Baking

The biggest mistake when making no-bake cheesecake is not chilling it long enough – while the recipe calls for 1 hour, giving it at least 3-4 hours (or overnight) will help it set properly and make slicing much cleaner.

When roasting the rhubarb, keep a close eye on it since it can quickly turn to mush, and you want those batons to hold their shape for a nice presentation on top of your cheesecake.

Make sure your cream cheese is at room temperature before mixing, as cold cream cheese creates lumps that are tough to smooth out, and don’t overwhip the double cream – you want soft peaks, not stiff ones, for a creamy filling rather than a grainy texture.

Finally, press your biscuit base firmly and evenly into the tin using the back of a spoon or the bottom of a glass, which prevents it from crumbling apart when you slice the cheesecake.

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What to Serve With Rhubarb and Ginger Cheesecake?

This cheesecake is pretty rich and sweet on its own, so I like to keep things simple and serve it with a strong cup of coffee or tea to balance out the creaminess. A pot of Earl Grey or ginger tea works really well since it echoes the ginger flavors already in the dessert. If you want to add something extra, a small dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream on the side never hurts. You could also serve some extra roasted rhubarb on the plate if you have any leftover from the recipe, which adds a nice tart contrast to the sweet cheesecake.

Storage Instructions

Store: This cheesecake actually tastes better after a day in the fridge, so it’s perfect for making ahead. Keep it covered with cling film or in an airtight container in the refrigerator for up to 4 days. The flavors really come together nicely after sitting overnight.

Freeze: You can freeze this cheesecake for up to 2 months if you want to make it well in advance. Just wrap it tightly in cling film and then foil before freezing. When you’re ready to serve, let it thaw in the fridge overnight and add the toppings fresh.

Serve: Take the cheesecake out of the fridge about 15 minutes before serving to take the chill off slightly. Add the crushed ginger biscuits, a drizzle of ginger syrup, and fresh mint just before serving so they stay crisp and fresh looking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5400
• Protein: 40-50 g
• Fat: 320-350 g
• Carbohydrates: 480-520 g

Ingredients

For the rhubarb topping:

• 1.1 lb rhubarb (trimmed and cut into 1-inch pieces)
• 1 grapefruit (juiced for the poaching liquid)
• 1.6 oz sugar
• 1 star anise

For the crust:

• 9 oz ginger biscuits (I use McVitie’s Ginger Nuts for the best snap)
• 6 oz butter (melted and cooled slightly)

For the filling:

• 21 oz cream cheese (I prefer Philadelphia for a firmer set)
• 3 oz icing sugar (sifted to ensure a smooth texture)
• 8.5 fl oz cream
• 1 lemon (zested and juiced)
• 6 ginger balls (finely chopped)
• 1 teaspoon vanilla extract

For the garnish:

• fresh mint sprigs
• Extra ginger biscuit crumbs

Step 1: Prepare the Ginger Biscuit Crust

• 9 oz ginger biscuits
• 6 oz butter

Crush the ginger biscuits into fine crumbs—I like to use a food processor for a uniform texture, which helps the crust hold together better.

Pour the melted and slightly cooled butter over the crumbs and mix until the mixture resembles wet sand.

Press this mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it.

Refrigerate the crust while you prepare the rhubarb and filling.

Step 2: Poach the Rhubarb

• 1.1 lb rhubarb
• 1 grapefruit
• 1.6 oz sugar
• 1 star anise

Preheat your oven to 200°C (400°F).

Spread the rhubarb pieces on a baking tray and scatter the star anise among them.

Pour the grapefruit juice over the rhubarb and sprinkle with sugar.

Roast for 5-10 minutes until the rhubarb is just tender but still holds its shape—you want it softened but not falling apart.

Remove from the oven, discard the star anise, and set aside the rhubarb with its poaching liquid to cool slightly.

Step 3: Make the Cheesecake Filling

• 21 oz cream cheese
• 3 oz icing sugar
• 1 lemon
• 6 ginger balls
• 1 teaspoon vanilla extract
• 8.5 fl oz cream

In a large bowl, combine the cream cheese, sifted icing sugar, lemon zest, lemon juice, finely chopped ginger balls, and vanilla extract.

Beat on medium speed until smooth and well combined—I like to scrape down the bowl halfway through to ensure no lumps remain.

In a separate bowl, whip the cream to soft peaks, then gently fold it into the cheese mixture until just combined.

This creates a lighter, more delicate texture than beating everything together.

Step 4: Assemble and Chill the Cheesecake

• cheesecake filling from Step 3
• crust from Step 1

Pour the cheesecake filling from Step 3 over the chilled crust from Step 1, spreading it evenly to the edges.

Smooth the top with a spatula.

Cover loosely with plastic wrap and refrigerate for at least 2-3 hours, or overnight if possible, until the filling is fully set and firm to the touch.

Step 5: Finish and Serve

• poached rhubarb and syrup from Step 2
• Extra ginger biscuit crumbs
• fresh mint sprigs

Remove the cheesecake from the refrigerator 10 minutes before serving to let it warm slightly—this makes it easier to release from the pan and gives better flavor.

Release the springform pan sides and transfer the cheesecake to a serving plate.

Top with the poached rhubarb from Step 2, drizzle generously with the reserved poaching syrup, scatter extra ginger biscuit crumbs over the top, and garnish with fresh mint sprigs for brightness and color.

Creamy Rhubarb and Ginger Cheesecake

Delicious Creamy Rhubarb and Ginger Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 10 slices

Calories 5200 kcal

Ingredients

  

For the rhubarb topping

• 1.1 lb rhubarb (trimmed and cut into 1-inch pieces)
• 1 grapefruit (juiced for the poaching liquid)
• 1.6 oz sugar
• 1 star anise

For the crust

• 9 oz ginger biscuits (I use McVitie's Ginger Nuts for the best snap)
• 6 oz butter (melted and cooled slightly)

For the filling

• 21 oz cream cheese (I prefer Philadelphia for a firmer set)
• 3 oz icing sugar (sifted to ensure a smooth texture)
• 8.5 fl oz cream
• 1 lemon (zested and juiced)
• 6 ginger balls (finely chopped)
• 1 teaspoon vanilla extract

For the garnish

• fresh mint sprigs
• Extra ginger biscuit crumbs

Instructions

 

• Crush the ginger biscuits into fine crumbs—I like to use a food processor for a uniform texture, which helps the crust hold together better. Pour the melted and slightly cooled butter over the crumbs and mix until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it. Refrigerate the crust while you prepare the rhubarb and filling.
• Preheat your oven to 200°C (400°F). Spread the rhubarb pieces on a baking tray and scatter the star anise among them. Pour the grapefruit juice over the rhubarb and sprinkle with sugar. Roast for 5-10 minutes until the rhubarb is just tender but still holds its shape—you want it softened but not falling apart. Remove from the oven, discard the star anise, and set aside the rhubarb with its poaching liquid to cool slightly.
• In a large bowl, combine the cream cheese, sifted icing sugar, lemon zest, lemon juice, finely chopped ginger balls, and vanilla extract. Beat on medium speed until smooth and well combined—I like to scrape down the bowl halfway through to ensure no lumps remain. In a separate bowl, whip the cream to soft peaks, then gently fold it into the cheese mixture until just combined. This creates a lighter, more delicate texture than beating everything together.
• Pour the cheesecake filling from Step 3 over the chilled crust from Step 1, spreading it evenly to the edges. Smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 2-3 hours, or overnight if possible, until the filling is fully set and firm to the touch.
• Remove the cheesecake from the refrigerator 10 minutes before serving to let it warm slightly—this makes it easier to release from the pan and gives better flavor. Release the springform pan sides and transfer the cheesecake to a serving plate. Top with the poached rhubarb from Step 2, drizzle generously with the reserved poaching syrup, scatter extra ginger biscuit crumbs over the top, and garnish with fresh mint sprigs for brightness and color.