This Mary Berry Rhubarb Cheesecake is a beautiful and tangy recipe, which combines a creamy, no-bake vanilla cheesecake filling with a sweet, jammy layer of cooked rhubarb, all on a classic buttery biscuit base. It’s the perfect make-ahead dessert for a spring or summer celebration, ready in about 45 minutes, plus chilling time.
Mary Berry Rhubarb Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Rhubarb Compote:
- 500g (about 1 lb) fresh rhubarb, trimmed and chopped into 1-inch pieces
- 100g (½ cup) caster sugar (superfine sugar)
- 1 tablespoon water
- Optional: 1 tsp cornflour mixed with 1 tbsp cold water, to thicken
For the Cheesecake Filling:
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 1 teaspoon vanilla extract
- 300ml (1 ¼ cups) double cream or heavy whipping cream
How To Make Mary Berry Rhubarb Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up while you prepare the fillings.
- Cook the Rhubarb: In a saucepan, combine the chopped rhubarb, caster sugar, and 1 tablespoon of water. Cook over a medium heat for 10-15 minutes, stirring occasionally, until the rhubarb has completely softened and broken down into a thick compote. If it seems too watery, stir in the cornflour slurry and cook for one more minute until thickened. Let the compote cool completely.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined.
- Combine the Filling: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold about one-third of the whipped cream into the cream cheese mixture with a large metal spoon to lighten it, then fold in the remaining whipped cream until it is just combined and no streaks remain.
- Assemble and Chill: Spoon the cheesecake filling over the chilled biscuit crust and spread it into an even, level layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Top and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Spoon the completely cooled rhubarb compote over the top of the set cheesecake and spread it gently to the edges.
Recipe Tips
- How to get a non-soggy cheesecake? The most important secret is to cool the cooked rhubarb compote completely before you spread it on the finished cheesecake. Adding a warm topping will cause the cheesecake filling to soften.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. You can make the rhubarb compote and the cheesecake itself a day or two in advance. Store the compote in a separate airtight container in the fridge and top the cheesecake just before serving.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
- How do I get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
What To Serve With Rhubarb Cheesecake
This is a classic, refreshing dessert that is the perfect balance of sweet and tart. It is a complete treat on its own, but also lovely with:
- A sprinkle of toasted flaked almonds for some crunch.
- A few pieces of chopped stem ginger for a spicy kick.
- A hot cup of tea or a light coffee.
How To Store Rhubarb Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 3 days.
Rhubarb Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 590 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 40g
- Saturated Fat: 25g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you use frozen rhubarb, there is no need to thaw it first. You can place it directly in the saucepan with the sugar, but you may need to cook it for a few minutes longer and will almost certainly need the cornflour slurry to thicken the extra liquid.
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
Yes, for a beautiful marbled effect! Once you’ve spread the cheesecake filling in the tin, drop spoonfuls of the cooled rhubarb compote over the top, then use a skewer or a knife to gently swirl it through the filling before you chill it.
Try More Recipes:
- Mary Berry New York Cheesecake Recipe
- Mary Berry Malteser Cheesecake Recipe
- Mary Berry Chocolate Orange Cheesecake Recipe
Mary Berry Rhubarb Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake featuring a rich and creamy vanilla filling, a simple buttery biscuit crust, and a thick, sweet-tart layer of homemade rhubarb compote.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- Make the compote by cooking the chopped rhubarb with the sugar and water for 10-15 minutes until soft. Let it cool completely.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Just before serving, spoon the cooled rhubarb compote over the top of the set cheesecake.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- You must let the cooked rhubarb compote cool completely before adding it to the cheesecake, otherwise it will melt the creamy filling.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
