Delicious Rhubarb & Gingernut Cheesecake You Can’t Resist

This Rhubarb & Gingernut Cheesecake is a creamy no-bake dessert that's easy to make and perfect for gatherings.

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Prep Time 30

Cook Time 10

Chilling Time 4

Total Time 4 40

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

200 grams Gingernut Biscuits Adds a crunchy, spiced base.
100 grams Unsalted Butter Melted for even mixing.

For the Cheesecake Filling

400 grams Cream Cheese Softened for easy blending.
100 grams Icing Sugar Adjust to personal preference.
1 teaspoon Vanilla Extract Use pure vanilla for best results.
300 ml Double Cream Whipped until soft peaks form.

For the Rhubarb Layer

300 grams Rhubarb Fresh or frozen, thawed and drained.
100 grams Granulated Sugar Sweetens the rhubarb.
50 ml Water Helps cook down the rhubarb.
1 tablespoon Lemon Juice Balances sweetness.
1 tablespoon Cornflour Mix with water to avoid lumps.

Equipment

9-inch springform cake tin
Mixing Bowl
Electric mixer
Saucepan

Method

Step-by-Step Instructions

Grease a 9-inch springform cake tin with butter and preheat your oven to 180°C (350°F).
Crush the gingernut biscuits and combine with melted unsalted butter, then press into the base of the tin.
Beat the cream cheese until smooth, then mix in icing sugar and vanilla. Fold in whipped double cream.
Cook rhubarb with sugar, water, and lemon juice for about 10 minutes, then add cornflour mixed with water.
Layer the cheesecake by spreading half the filling over the base, add rhubarb layer, then top with remaining filling.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove from tin, garnish and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, ensure the biscuit base is completely cooled before adding the filling. Let the cheesecake chill overnight for optimal taste and texture.

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