Can you believe the magic that happens when two incredible desserts—tangy rhubarb crumble and creamy cheesecake—come together? This recipe originally created by Jane Dunn offers the perfect balance between sweet, tart, creamy, and crunchy textures that will have you swooning at first bite.
(And by the second bite, you might start wondering if you can have this for breakfast too… yes, it’s that irresistible!)
Why you’ll love this Rhubarb Crumble Cheesecake
- No complicated techniques required – despite having several components, each step is straightforward and manageable, even for cheesecake beginners!
- The crumble topping adds amazing texture – forget the typical smooth cheesecake top; this one has delicious buttery crumbles that provide the perfect contrast.
- NO WATER BATH needed – unlike many cheesecake recipes, this one doesn’t require the fuss of a water bath but still delivers incredible creaminess.
- Versatile with rhubarb options – works beautifully with fresh seasonal rhubarb or tinned rhubarb for year-round enjoyment.
- Perfect marriage of flavors – the warming hint of ginger complements the tart rhubarb and sweet creamy filling in absolute harmony.
How to make your crumble topping
The crown jewel of this cheesecake is its irresistible crumble topping that adds both texture and flavor to every bite.
- Combine plain flour, caster sugar, and cubed chilled butter in a bowl
- Rub the mixture together with your fingertips until it resembles breadcrumbs
- Spread the mixture onto a baking tray and bake until golden brown
- Allow to cool while preparing the other components
Notes on making the crumble:
- Don’t overwork the mixture—you want a varied texture with some larger crumbs for interest
- Watch it carefully while baking as it can go from perfectly golden to overdone quickly
- The crumble can be made a day ahead and stored in an airtight container
How to prepare the rhubarb filling
The star of this dessert deserves special attention! Rhubarb has a naturally tart flavor that needs to be balanced with sweetness, and gentle cooking helps maintain some texture.
- Combine cut rhubarb pieces, caster sugar, ground ginger, and water in a heavy-based pan
- Cook over medium heat, stirring occasionally, until softened but still holding shape
- Strain any excess liquid and set aside to cool completely
- The vibrant pink color will beautifully swirl through the cheesecake filling
Tips for perfect rhubarb filling:
- When using fresh rhubarb, look for firm stalks with vibrant color
- For tinned rhubarb, drain well before using and reduce the added water
- The ginger adds warmth but can be adjusted to taste or substituted with other spices
How to make the biscuit base
A good cheesecake starts with a solid foundation—in this case, a buttery digestive biscuit base that provides the perfect contrast to the creamy filling.
- Blitz digestive biscuits to fine crumbs (or crush using a rolling pin)
- Mix thoroughly with melted butter until evenly combined
- Press firmly into the base of a 20cm springform cake tin
- Create an even layer with a flat-bottomed glass for best results
Base-making tips:
- Don’t skip pressing firmly—a compact base prevents crumbling when serving
- Allow a few minutes for the melted butter to cool slightly before mixing with crumbs
- For extra flavor, you could add a pinch of ginger to echo the flavors in the filling
How to make the cheesecake filling
The velvety filling is where magic happens—creamy, tangy, and perfectly balanced to complement the rhubarb and crumble elements.
- Beat full-fat soft cheese with icing sugar and vanilla until completely smooth
- Pour in double cream and whisk until thickened to soft peaks
- Gently fold in the cooled rhubarb mixture for beautiful pink swirls
- Spread evenly over the prepared biscuit base
Perfect filling notes:
- Room temperature cream cheese is essential for a smooth, lump-free filling
- Don’t overwhisk after adding cream—you want soft, billowy texture
- The gentle folding technique preserves the distinct rhubarb swirls for visual appeal
Assembling your masterpiece
Putting all components together creates a stunning dessert that tastes as good as it looks!
- Pour the cream cheese and rhubarb mixture over the biscuit base
- Ensure even distribution to the edges of the tin
- Generously sprinkle the baked crumble topping across the entire surface
- Refrigerate to set for at least 5-6 hours, preferably overnight
How to tell when your cheesecake is properly set
Unlike baked cheesecakes, this no-bake version sets through refrigeration. The cheesecake is ready when:
- The filling feels firm to a gentle touch in the center
- The edges don’t give way when you lightly press the side of the tin
- The surface has a slight bounce when gently pressed
How to store your Rhubarb Crumble Cheesecake
This delightful dessert can be stored, covered, in the refrigerator for up to 3 days. Be sure to let it come to room temperature for about 20 minutes before serving for the best flavor and texture.
Can I freeze Rhubarb Crumble Cheesecake?
Absolutely! This cheesecake freezes beautifully for up to 2 months:
- Allow the cheesecake to set completely in the refrigerator first
- Remove from the springform tin and place on a cardboard round
- Wrap well with plastic wrap followed by aluminum foil
- Defrost overnight in the refrigerator before serving
You can also freeze individual slices—perfect for when you need a quick dessert fix!
Customization options
One of the beauties of this recipe is how adaptable it is:
- Fruit variations: Try apple, blackberry, plum, or cherry using the same cooking method
- Spice alternatives: Replace ginger with cinnamon, nutmeg, vanilla, or orange zest
- Base options: Swap digestives for ginger nuts for extra warmth or shortbread for buttery richness
- Serving suggestions: Add a drizzle of cream, a scoop of vanilla ice cream, or extra fresh fruit
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Rhubarb Crumble Cheesecake
Description
This stunning Rhubarb Crumble Cheesecake combines the best of two dessert worlds—creamy cheesecake with tangy rhubarb and buttery crumble topping. Perfect for special occasions or whenever you want to impress!
Ingredients
For the crumble topping:
- 120g plain flour
- 60g caster sugar
- 60g chilled unsalted butter, cubed
For the rhubarb filling:
- 400g rhubarb, cut into 3cm pieces
- 75g caster sugar
- ½ tsp ground ginger
- 2 tbsp water
For the base:
- 300g digestive biscuits
- 100g unsalted butter, melted
For the cheesecake filling:
- 500g full-fat soft cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 150ml double cream
Instructions
Crumble topping:
- Preheat the oven to 200°C/180°C fan.
- Put flour, sugar, and cubed butter into a bowl and rub together with your fingers until the mixture resembles breadcrumbs.
- Spread the mixture onto a baking tray and bake for 15–20 minutes, mixing occasionally, until it starts to brown.
- Remove from oven and allow to cool completely on the tray.
Rhubarb Filling:
- Place rhubarb in a heavy-based pan with caster sugar, ground ginger, and water.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until rhubarb is softened but still holds some shape.
- Strain any excess liquid and set aside to cool completely.
Base:
- Blitz digestive biscuits to fine crumbs in a food processor, or crush with a rolling pin.
- Mix in melted butter until thoroughly combined.
- Press mixture firmly into the base of a deep, 20cm springform cake tin.
Cheesecake filling:
- In a large bowl, whisk together soft cheese, icing sugar, and vanilla until smooth.
- Pour in double cream and whisk again until mixture thickens. (Alternatively, whip cream separately to soft peaks, then fold through the cream cheese mixture.)
- Gently fold in the cooled rhubarb mixture.
- Spread evenly over the biscuit base.
- Sprinkle the baked crumble topping evenly over the surface.
- Refrigerate for 5–6 hours or preferably overnight.
To serve:
- Carefully remove the set cheesecake from the tin.
- Serve as is, or with a light drizzle of cream for extra indulgence.
Notes
- This cheesecake works beautifully with either fresh or tinned rhubarb.
- For a different flavor profile, try substituting the ginger with cinnamon, nutmeg, or vanilla.
- The cheesecake can be frozen for up to 2 months—perfect for preparing ahead for special occasions!
Prep Time: 30 mins | Bake Time: 15-20 mins | Setting Time: 5-6+ hours | Total Time: 6+ hours