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


Life Around the Bay with “Fruit on the Bottom” Rhubarb Cake

Life “Around the Bay” in Newfoundland has been busy!!!  And I am LOVING it! This is my favorite time of year 🙂  The super long, dreary, dark days of winter are FINALLY over and the bright, sunny, warm days of spring are FINALLY here!

The grass is greener, my flowers are starting to grow, the birds are singing and we have our beautiful sunsets once again.  I’m in my happy place!  Days spend in my comfy pants, rubber boots and my flannel jacket, hair in a pony tail and loaded down with bug spray and sunscreen. YUP! Lovin’ it! 🙂

My greenhouse garden is coming along nicely!  My oregano from last year survived the winter so I have an UBER healthy amount of oregano! Anybody need any oregano?  Isn’t nature amazing! You plant a seed, water it, and in no time you have healthy, pesticide free food for your family!

My outside garden is surviving the frosty nights ~ my kale is loving the cold!  In Newfoundland, the summers are so short and we get frost right up until the end of June so planting is limited to hardier plants, until after Father’s Day.

Also hoping for some nice juicy strawberries during the summer (just planted my first ever batch of strawberries) and since it’s rhubarb season, those sweet strawberries will go perfectly with my tart rhubarb. I pulled my first batch of rhubarb the other day.  I have 10 cups in the freezer waiting for these strawberries to grow to make some jam. LOTS and LOTS of RHUBARB! See below for a delicious Rhubarb Cake.

No whales or icebergs spotted yet but I’ll keep you posted. But how about some seals ~ we’ve had a couple of nice, healthy seals on the beach in front of our house so you know I had to grab my camera and get some shots.  He was having a great sleep so I managed to get some great close up shots before he realized he wasn’t alone anymore!  Poor guy couldn’t get in the water fast enough:)

With my extra rhubarb, I made a delicious Fruit on the Bottom Rhubarb Cake. Super moist, lots of rhubarb surrounded by a light, fluffy, golden scratch cake ~ delicious even without ice cream (I didn’t have any so I saved myself some extra calories there ~ or maybe I just had an extra big piece of cake!)

Fruit on the Bottom Rhubarb Cake

  • Servings: 9 Servings
  • Difficulty: Easy
  • Print
“A super moist Rhubarb Cake that is easy to prepare with the Rhubarb on the bottom ~ cake is light and fluffy while the filling is tart and tangy ~ DELICIOUS!”


3 TBSP butter, melted
2 cups rhubarb, finely chopped
½ cup white sugar
Cake batter
½ cup white sugar
¼ cup butter, room temperature
¼ cup coconut oil, room temperature (if you don’t have coconut oil, just use another ¼ cup of butter)
2 eggs, large
1 tsp vanilla
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp salt
¾ cup milk (I used skim)

1. Preheat oven to 350 degrees F.
2. In 9 inch pan, add melted butter, rhubarb and sugar (you could add a couple drops of red food coloring if desired)  Stir until ingredients are mixed together.  Bake for 10 minutes. 3. Remove from oven and make cake batter.
4.  In mixing bowl, add sugar and butter and coconut oil (if using). Beat on medium speed until smooth.  Add eggs and vanilla.  Mix until smooth.
5. In separate bowl, sift flour, baking powder and salt.  Add flour to sugar mixture and slowly add in milk, mix until all ingredients are mixed well together.
6. Slowly pour cake batter over the cooked rhubarb mixture.  Do not spread.  As it cooks, it puffs up, covers the rhubarb filling and becomes light, fluffy, and golden.  Cook for 35 minutes.  Remove from oven and let cool for about 15 minutes before eating. Can be eaten warm with ice cream or whip cream or cool cut into squares.  Delicious either way! Enjoy 🙂

NOTE:  I did use the coconut oil and there was a slight coconut flavor which complimented the rhubarb deliciously.  If you have coconut oil, use it in this recipe…so good! If you don’t like coconut, leave it out and just add the butter instead.  You could also invert the pan onto a large flat plate / platter and have an “Upside Down Rhubarb Cake”. 

Recipe slightly adapted from “The New Cream of the West Cookbook”

Loving this Life Living “Around the Bay” ~ DD

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