Rhubarb Ginger Cheesecake Recipe

No-Bake Light Rhubarb Cheesecake

This No-Bake Rhubarb Ginger Cheesecake Recipe is a cool and refreshing, light-textured cheesecake ... a cheesecake with the addition of ginger. 

It is made with cream cheese, sour cream and gelatin to make it "lighter".

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Note - This recipe should be started well in advance of when you wish to serve it due to the fact that the stewed rhubarb needs to be allowed to cool for a few hours prior to being added to the cream cheese mixture.


1 cup gingersnap cookie crumbs (eight 3" cookies)
1/4 cup butter, melted
2 tbsp. brown sugar, packed


3 cups chopped rhubarb
1/2 cup granulated sugar
2 tbsp. finely chopped, crystallized ginger
red food colouring, optional
whipped cream, for garnishing, optional
mint leaves, for garnishing, optional 1 envelope plain gelatin
1/4 cup orange juice
1 pkg. (500 gram size), cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
1/2 cup sour cream

Is your rhubarb not red enough for your liking?

If your rhubarb is not very red or pink in colour, you can add a few drops of red food colouring to bring in a more pink colour.

I occasionally use a tiny bit of food colouring (that I originally purchased for cake frosting) ... just a toothpick inserted into the colouring, and then added to the rhubarb after it is has been stewed, gives the finished product a little more attractive colour!

GO to:  How to Make your Rhubarb Colour More Red


In a pan, over medium heat, combine the chopped rhubarb and the sugar. Cook, (about 10 minutes), until sugar is dissolved, and rhubarb is tender. (Stir often to prevent sticking and burning).

Transfer the mixture to a bowl, and add the chopped ginger.

Allow mixture to cool, then refrigerate for about 3 hours until mixture is cold. If desired, stir in a little red food colouring.


In a bowl, combine the crumbs, butter and sugar, and spread crumb mixture evenly into a 9" spring form pan. Place in freezer.


In a small pan, (or in a microwave-safe bowl), stir the gelatin into the orange juice, and allow to stand for 1 minute.

Stir over low heat, until gelatin is completely dissolved (or microwave on "medium" power setting for 1 minute). Remove from heat.

In another bowl, with an electric mixer, mix the cream cheese until smooth. Beat in the sugar and the vanilla extract.

Add the gelatin mixture, and continue beating until well blended.

Add the sour cream, and blend on "low" speed.

Fold in the rhubarb mixture until combined.

Spoon the cream cheese batter over the prepared crust, cover, and chill until set, at least 4 hours, or overnight.

Just prior to serving the cheesecake, garnish it with shipped cream, (optional), and mint leaves, (optional).


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