No Bake Rhubarb Cheesecake

A thick and creamy No Bake cheesecake with a tart homemade rhubarb jam and a lemony cookie crust ~ a beautifully layered dessert!

Rhubarb season is always the start of summer! What a great start eh? It’s always such a treat having that first rhubarb dessert of the year!

This recipe for No Bake Rhubarb Cheesecake came about when I went to make my mom’s no bake cheesecake recipe and discovered that I didn’t have any Cool Whip. So I decided to make the cheesecake base without the cool whip, I then added a layer of homemade Rhubarb Jam and finished it off with a layer of cool whip once I bought some. And to start it all off, I used Purity Lemon Creams Biscuits for the base. If you don’t have access to Purity products (made in Newfoundland; also found online), you can use graham wafers or another cookie that would work well with rhubarb ~ coconut cookies work be delicious!

I made homemade Rhubarb Jam with honey and a little orange zest ~ very easy to make but so delicious and if you have any leftover jam, serve it with some brie cheese and crackers or on a nice warm biscuit with melted butter! YUM!

This dessert is super creamy, the rhubarb jam is still a bit tart, the lemon crackers add a slight lemon taste and pairs perfectly with the rhubarb. Beautifully layered when cut into squares! Once the jam is made and cooled, the cheesecake mixture comes together super quickly so it’s a fast dessert to make ahead if you’re short on time. Also feel free to use any jam you have to change up the flavors.

No Bake Rhubarb Cheesecake

A creamy No Bake cheesecake with a tart rhubarb jam and a lemony cookie crust ~ a beautifully layered dessert!


(make first so jam can cool while you make the cheesecake mixture)

  • 3 – 4 cups rhubarb, diced
  • 1/2 cup honey
  • 1 – 2 tsp orange zest

In a small saucepan, mix together all ingredients. Bring to boil, stir, reduce heat to medium and cook for 15 – 20 minutes until thickened and soft. The jam will thicken as it cools. Let cool before adding to the dessert. I didn’t add any food coloring to my jam as it was pretty pinkish red already but you could add a drop of two to enhance the color.

• 1 250g pkg cream cheese, room temperature
• 1/3 cup white sugar
• ½ cup sour cream
• 1 tsp vanilla (you could omit the vanilla and add 1 tsp orange zest instead)

In a mixing bowl, beat cream cheese and sugar until nice and fluffy. Mix in the sour cream and vanilla until creamy and smooth.


• Purity Lemon Creams Biscuits or other cookie of choice (graham wafers, coconut cookies…)

• 1 8oz container of Cool Whip, thawed

In an 8×8 pan, add a layer of Purity Lemon Creams Biscuits, then add a layer of prepared cheesecake, then add a layer of prepared rhubarb jam and finish with layer of Cool Whip. This dessert needs to set up overnight in the refrigerator for the cookies to soften up! Slice and serve. Enjoy!

Loving this Life Living “Around the Bay” ~ DD


Lemon Meltaway Cookies

Lemon Lovers Unite!!! You need to make these cookies!  TODAY!  They are that gooooood!!! Lemony, so light, and melt in your mouth!


I’m back! I’ve been in such a rut, I’ve been sick and it’s just so hard to get back the energy I usually have but with Mother’s Day this weekend, I wanted to do some baking and I hope you LOVE these cookie as much as I do! Lemony, so light, and they just melt in your mouth!

I have a “Sandies” recipe that I make every Christmas and they are my absolute favorite cookie.  I saw a recipe for “Lemon Meltaways” but it had way to many ingredients so I just made a couple of adjustments to my “Sandies” recipe and the result was amazing!!!! Lemony, literally melt in your mouth deliciousness!!!  These cookies would be a great addition to your brunch, special tea party or dessert.

Happy Mother’s Day to all the mother’s out there, especially my mom and my mom-in-law.  I am so happy to have these  strong, intelligent, beautiful ladies in my life and am so thankful for everything they do! I love you! Enjoy your weekend with your families, put your feet up, relax and let people wait on you! You deserve every second being pampered! xoxoxo

Lemon Meltaways Cookies (makes 24 cookies)


  • 1 cup butter, salted (not margarine)
  • 1/3 cup sugar, plus 2 TBSP
  • 1 TBSP lemon zest (approx. 1 – 2 lemons)
  • 1 TBSP lemon juice, fresh
  • 2 ¼ cups all purpose flour
  • Icing sugar, for dusting cookies


Preheat oven to 350 degrees.

In a mixing bowl, mix sugar with lemon zest to create a lemon sugar.  Add butter and beat until nice and creamy.  Mix in the lemon juice.  Add the flour and slowly incorporate until mixture comes together in a ball in your mixing bowl.

Using a small ice cream scoop, place balls of cookie dough on parchment paper or silpat.  Bake for 10 – 15 minutes. Cool on cooling rack.











Put icing sugar in a small bowl, add cookies, one at a time, and roll in the icing sugar then eat these Lemon Meltaways ever so slowly and savor each and every bite. YUM!


These cookies can be frozen once cooled without the icing sugar.  Thaw and roll in icing sugar.



wordpress visitors