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hand holding a cake server lifting a slice of cheesecake off of a cake plate

Rhubarb Cheesecake

Rhubarb cheesecake is a simple dessert perfect for spring and summer. And since you can use frozen rhubarb you can enjoy this treat any time of year!

Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 1 hour 50 minutes
Servings 8
Author Kelsie


Rhubarb swirl

  • 2 1/2 cups sliced fresh or frozen rhubarb*
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • red or pink food coloring optional


  • 1 1/4 cups graham cracker crumbs from about 8 or 9 graham cracker sheets
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1/2 teaspoons ground cinnamon optional
  • 1/8 teaspoon salt


  • 3 8-ounce packages full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs
  • 4 ounces chopped white chocolate melted and cooled slightly**


Rhubarb swirl

  1. Combine the rhubarb, sugar, and lemon juice in a small saucepan set over medium heat. Bring to a simmer, stirring often.
  2. Reduce heat to low and, still stirring often, let cook until the rhubarb has broken down and the mixture is thick. The liquid should all have cooked out; if not, continue cooking on low.
  3. Remove from the heat and stir in a little food coloring, if desired.
  4. Set aside to cool while you work on the crust and filling.


  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
  2. Combine the graham cracker crumbs, butter, sugar, cinnamon (if using), and salt in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
  3. Set pan on a large baking sheet and bake the crust for 7 to 10 minutes, until set. Remove from the oven and cool on a wire rack while you make the cheesecake.


  1. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
  2. Beat in the sour cream, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined, then mix in the melted white chocolate.
  3. Scrape down the sides and bottom of the bowl and beat about 30 seconds more to ensure everything is mixed well.
  4. Pour about half of the filling into the crust. Dollop half of the rhubarb over that, then use a butter knife to swirl the two together a bit, taking care to avoid the crust.
  5. Repeat the process with the remaining filling and the remaining rhubarb.
  6. Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
  7. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight.
  8. Once the cheesecake has chilled overnight, slice and serve.
  9. Uneaten cheesecake can be stored in the fridge, covered, for 3 or 4 days or in the freezer, tightly wrapped, for about 2 months.

Recipe Notes

  • *Slice your rhubarb into pieces about a 1/4-inch thick (or a little thicker). You’ll need about 10 ounces of rhubarb.
  • **Use chocolate bars rather than chocolate chips. Melt the chocolate in the microwave in 20-second intervals, stirring after each interval. White chocolate scorches easily so it’s necessary to melt it slowly. You can omit the white chocolate if you prefer.
  • See the body of this post for step by step photos.
  • Note that the cheesecake needs to chill overnight so factor the chilling time into your plans to serve your dessert!