No bake rhubarb cheesecake

    2 hours 35 min

    A lovely dessert using rhubarb! The filling is light and creamy. This cheesecake freezes well. Thaw at room temperature for 2 hours before serving.


    Dorset, England, UK
    27 people made this

    Serves: 8 

    • For the base
    • 75g butter
    • 100g crushed digestive biscuits
    • For the filling
    • 450g rhubarb
    • 1 gelatine leaf
    • 225g cottage cheese
    • 150ml soured cream
    • 175g caster sugar
    • 2 egg, separated

    Prep:15min  ›  Cook:20min  ›  Extra time:2hr setting  ›  Ready in:2hr35min 

    1. For the biscuit base: Melt butter in a small saucepan and stir in the crushed biscuits. Spoon mixture into a spring-clip 20cm (8 inch) tin. Spread evenly over the base of the tin.
    2. Wipe rhubarb, cut into pieces and cook with 1 tablespoon water until it becomes soft; sieve and cool.
    3. Pour 1 or 2 inches of cold water into a small pan; add the gelatine leaf and leave to soften for a few minutes. Then, over low heat, gently warm the gelatine until it begins to melt, stirring once or twice. Remove pan from the heat.
    4. Sieve cottage cheese into a large bowl; beat in soured cream. Stir in rhubarb puree, caster sugar, egg yolks and softened gelatine.
    5. Beat egg whites, add 1 tablespoon of the mixture, then lightly fold in remaining egg whites. Spoon on top of biscuit base and leave to set or chill in the fridge.
    6. Loosen the sides of the cheesecake with a palette knife, then remove sides of tin and serve on the base.

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    Reviews in English (1)


    Super duper easy to make. Whole family loves it and my husband wants me to even try to make toffee cheese cake. Definitely didn't last till the next day. SCRUMPTIOUS. Anyone can bake this xxxx  -  21 Apr 2018