You know what? Rhubarb cheesecake is like the best spring dessert ever. It’s tangy, creamy, and so pretty. We make it all the time now.

Here’s what we love about this combo. The tart rhubarb pairs perfectly with sweet cheesecake. It’s, um, a match made in heaven.

We discovered rhubarb cheesecake by accident, actually. We had extra rhubarb from our garden. And wow, best happy accident ever.

The colors are absolutely gorgeous too. That pink and white looks so fancy. People think we’re like professional bakers or something.

This dessert screams springtime to us. It’s refreshing and light. And honestly? It’s way easier to make than it looks.

So yeah, we’re gonna teach you our recipe. It’s simple and so delicious, really. You’re about to make the prettiest cheesecake ever.

Why You’ll Love This Rhubarb Cheesecake

Perfect Balance of Flavors: The creamy, smooth cheesecake base is complemented beautifully by the tangy and slightly sweet rhubarb swirl.
Reader Favorite: Many have described it as “divine” and “the best cheesecake I’ve ever made.” The contrast of flavors and textures is truly unforgettable!
Great for Special Occasions: This cheesecake is stunning in presentation and is a great addition to any gathering, whether it’s a springtime brunch or a holiday dessert table.
Make-Ahead Friendly: Cheesecake needs time to set, so this is the perfect recipe to make ahead. It actually tastes even better after a day or two!
Freezable: If you want to make it in advance, you can freeze the cheesecake (without the rhubarb topping) and store it for later.

Required Kitchen Tools

Before you get started, make sure you have the following tools on hand:

9-inch Springform Pan: This pan allows you to easily remove the cheesecake without it falling apart.
Mixer: An electric hand mixer or stand mixer will make combining the cheesecake ingredients easy and smooth.
Saucepan: For cooking the rhubarb swirl.
Spatula: Essential for stirring, spreading the cheesecake mixture, and scraping down the sides.
Whisk: For combining the dry ingredients of the crust.
Baking Sheet: For catching any drips or spills from the cheesecake as it bakes.
Cooling Rack: To cool the cheesecake evenly before refrigerating.

Ingredients

Here’s what you’ll need to make this delicious cheesecake (full measurements are listed in the recipe card below):

Rhubarb Swirl

2 1/2 cups sliced fresh or frozen rhubarb – Fresh rhubarb is ideal, but frozen rhubarb works just as well for this recipe.
1/3 cup granulated sugar – To sweeten the tart rhubarb.
1 tablespoon fresh lemon juice – Adds a hint of citrus that pairs wonderfully with rhubarb.
Red or pink food coloring (optional) – If you want a more vibrant swirl, you can add a drop of food coloring.

Crust

1 1/4 cups graham cracker crumbs – About 8 or 9 graham crackers crushed into crumbs.
6 tablespoons unsalted butter, melted – The butter binds the crust together, creating a buttery, crispy base.
3 tablespoons granulated sugar – A touch of sugar to sweeten the crust.
1/2 teaspoon ground cinnamon (optional) – Adds a warm spice that complements the cheesecake’s creamy flavor.
1/8 teaspoon salt – A pinch of salt balances the sweetness of the crust.

Cheesecake Filling

3 8-ounce packages full-fat cream cheese, at room temperature – Full-fat cream cheese is essential for a rich and smooth filling.
1 cup granulated sugar – Sweetens the cheesecake base.
1 cup full-fat sour cream – Adds a tangy creaminess that enhances the flavor.
1 1/2 teaspoons vanilla extract – Vanilla is key to adding a warm, aromatic flavor.
1/8 teaspoon salt – Balances the sweetness and enhances the flavors.
3 large eggs – Eggs help to set the cheesecake and give it that smooth texture.
4 ounces chopped white chocolate, melted and cooled slightly – White chocolate adds a subtle sweetness to the filling, balancing out the tanginess of the rhubarb.

Variations for Rhubarb Cheesecake

Add a Streusel Topping: Add a crumbly streusel topping to the cheesecake for an extra layer of texture and flavor. Mix flour, butter, brown sugar, and oats to make the streusel, and sprinkle it over the top before baking.
Use Different Fruit: While rhubarb is the star of this recipe, you can substitute it with other fruits like strawberries, raspberries, or blueberries for a different twist. A mixed berry swirl would be delicious!
Make It Gluten-Free: You can make the crust gluten-free by using gluten-free graham crackers or almond flour for a nutty crust.
Swap White Chocolate: If you’re not a fan of white chocolate, you can use dark chocolate instead. Dark chocolate gives a more intense flavor that pairs well with the tangy rhubarb.

Step-by-Step Instructions

Let’s break this down into simple steps so you can easily make your Rhubarb Cheesecake from scratch.

1. Make the Rhubarb Swirl

Start by cooking the rhubarb swirl. In a medium saucepan, combine the sliced rhubarb, sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens. This should take about 10-12 minutes. Once it’s thickened, remove from heat and let it cool. If you’d like a more vibrant color, you can add a drop of red or pink food coloring at this point.

2. Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and salt. Add the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a smooth crust. Bake the crust in the preheated oven for 10 minutes, then remove it and set it aside to cool while you prepare the cheesecake filling.

3. Make the Cheesecake Filling

In a large mixing bowl, use a hand mixer to beat the cream cheese until smooth and creamy. Add the sugar and beat until the mixture is fluffy. Next, add the sour cream, vanilla extract, and salt, and mix until fully combined. One at a time, add the eggs, mixing well after each addition. Finally, fold in the melted white chocolate. Your cheesecake filling should now be smooth and creamy.

4. Assemble the Cheesecake

Pour the cheesecake filling over the prepared crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles. Next, spoon the cooled rhubarb swirl on top of the cheesecake in dollops. Use a skewer or a knife to swirl the rhubarb into the cheesecake, creating a beautiful marbled effect.

5. Bake the Cheesecake

Bake the cheesecake at 325°F (163°C) for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. If the top begins to brown too quickly, cover it loosely with foil. Once done, remove the cheesecake from the oven and let it cool on a wire rack for about 1 hour.

6. Chill the Cheesecake

Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate it for at least 4 hours, preferably overnight. This helps the cheesecake set and enhances its flavors.

How to Serve Rhubarb Cheesecake

Rhubarb Cheesecake is delicious on its own, but you can elevate it even further by adding some of the following toppings:

Whipped Cream: Lightly sweetened whipped cream adds a luscious, airy texture that pairs well with the creamy cheesecake.
Fresh Rhubarb: For a more intense rhubarb flavor, garnish the cheesecake with thin slices of fresh rhubarb or a few spoonfuls of rhubarb compote.
Chopped Pistachios: Add some crunch with chopped pistachios or any other nut you prefer.

Storing Rhubarb Cheesecake

In the Refrigerator: Store the cheesecake in the springform pan or an airtight container for up to 4-5 days. Let the cheesecake come to room temperature before serving.
Freezing: You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the fridge before serving.

Nutrition Table

Serving Size	Calories	Fat	Carbs	Protein
1 slice	400	25g	40g	6g

Conclusion

This Rhubarb Cheesecake is the ultimate dessert for spring and summer gatherings. Its balance of rich, creamy cheesecake and tangy, sweet rhubarb is sure to impress your family and friends. With the right combination of textures and flavors, this cheesecake is a showstopper! Whether you’re making it for a special occasion or a simple family meal, it’s a dessert that’s sure to become a favorite in your recipe collection.