Whipped Rhubarb Cheesecake

Written By Karina Arora

Preparation time: 20 minutes + 2 hours chilling | Serves: 4 people

If you've tried any of my other cheesecake recipes, you'll know it's one of my favourite desserts. This whipped version is ridiculously easy - you get all the flavours and textures of a classic cheesecake without making a base, turning on the oven, or worrying about it setting properly.

I know deconstructed desserts have had their moment, but this one is genuinely effortless and perfect for entertaining. The base recipe works beautifully with any seasonal fruit - strawberries, cherries, or berries would all be delicious. I've been loving rhubarb lately, so that's what I'm using here.

The rhubarb appears in two forms: poached pieces for a bit of bite, and a jammy compote that gets dolloped on top. Add some crumbled shortbread or digestive biscuits, and you've got an impressive dessert that takes minimal effort.

The secret to a perfect whipped cheesecake -

The secret is whipping the cream cheese in a food processor to create a light, fluffy texture without any gelatin or other setting agents.

I love adding goat's cheese for a subtle tang that pairs beautifully with rhubarb's earthy sweetness. Combined with lemon juice, brown sugar, and vanilla, the flavours are light and refreshing - perfect for spring and summer gatherings.

Serve the no-bake cheesecake swirled on a large platter topped with rhubarb and let everyone dig in from the centre of the table, or turn it into an elegant dessert layered in glasses with rhubarb jelly on the base - it’s such a showstopper!

I’ve included how to do this recipe by hand and fruit swaps in the recipe notes below.

 

Ingredients

Cheesecake -

  • 250 gms cream cheese (softened)

  • 60 gms goats cheese (optional)

  • 2-3 tbsps. thickened cream (if needed)

  • 140-160 gms brown sugar

  • 1 vanilla bean/ 1 tsp. vanilla extract

  • 1-2 tsps. lemon juice

Poached rhubarb -

  • 200 gms rhubarb cut into 3-4 cm pieces

  • 50 gms brown/ white sugar

  • 60-80 mls water

To serve -

Method

For the cheesecake -

  1. In a food processor, whip the cream cheese, goats cheese, vanilla bean (save the pod), sugar and lemon juice until smooth and fluffy (add the thickened cream only if the cream cheese isn’t emulsifying properly).

  2. Taste and adjust sugar/lemon juice as needed.

  3. Transfer the mixture to an airtight container and refrigerate for at least 2-3 hours to firm up.

For the poached rhubarb -

  1. Place the sugar and water in a pot/ deep pan over medium heat.

  2. Add the rhubarb - if you’ve used vanilla bean for the cheesecake, toss the scraped pod into the poaching liquid.

  3. Bring to a gentle simmer, then reduce heat to low. Cook for 3-5 minutes until tender but still holding its shape.

  4. Remove from heat and let cool in the syrup. The rhubarb will continue to soften as it cools.

To serve -

  1. To serve, spread the chilled cheesecake mixture onto a serving platter or into individual bowls. Sprinkle with crumbled biscuits to taste.

  2. Top with spoonfuls of rhubarb compote and poached rhubarb just before serving.

RECIPE NOTES

Swaps, Serves & Storage

  1. What fruit/ topping can I use instead of rhubarb?
    My whipped cheesecake recipe is really versatile so you can basically have it with any topping. Fresh or canned berries are always a great option, but stone fruits, jams or even drizzles of chocolate would work just as well.

  2. What can I do with the poaching liquid?
    Save the rhubarb flavoured poaching liquid and try my rhubarb jelly recipe.

  3. Can I make this whipped cheesecake without a food processor?
    You can easily make this rhubarb dessert recipe by hand. Gather all your ingredients and make sure the cream cheese is softened. Place cheese in a large bowl and whisk for 4-5 minutes (by hand) or 3-4 minutes (by electric whisk). Add the sugar, lemon juice and and vanilla. You might need to add 1-2 tbsps. of thickened cream to help make whisking easier. Follow the rest of the steps as directed above.

  4. Do I have to use goats cheese?
    You can leave out the goats cheese - I find it doesn’t effect the texture of the recipe as such, but add a pinch of salt to balance the flavours.

  5. How long can I store the cheesecake and poached rhubarb?
    You can store the cheesecake in an airtight container for up to 4 days - give it a whisk before serving. Store the poached rhubarb in its poaching liquid for up to 6 days. It will soften a bit over time but still taste delicious and continue to intensify in colour.

Check out my other no-bake dessert recipes -

Karina Arora
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2 Ingredient Rhubarb Jelly