Mary Berry Rhubarb Cheesecake Recipe

This creamy, tart Mary Berry Rhubarb Cheesecake is made with full-fat cream cheese, sweet roasted rhubarb, and crushed digestive biscuits, ready in 4 hours and 45 minutes. Slicing through the chilled vanilla filling releases a gentle cascade of bright pink syrup over the buttery crumb base. I always look forward to rhubarb season just to make this dessert.

Why This Classic Works

I used to struggle with no-bake cheesecakes that would collapse as soon as they left the fridge. The secret here is whipping the double cream until stiff peaks form before folding it into the cream cheese.

Combining tart rhubarb with a sweet, rich filling creates the perfect balance of flavours. Roasting the fruit rather than boiling it keeps the bright pink pieces entirely intact and yields a wonderful syrup.

Mary Berry Rhubarb Cheesecake Ingredients

For the Base:

• 200g digestive biscuits
• 100g unsalted butter, melted

For the Filling:

• 500g full-fat cream cheese, room temperature
• 100g icing sugar
• 1 tsp vanilla extract
• 300ml double cream

For the Rhubarb Topping:

• 400g fresh rhubarb, cut into 3cm lengths
• 75g caster sugar
• 1 tbsp water

How To Make Mary Berry Rhubarb Cheesecake

1. Prepare the Base: Crush the digestive biscuits into fine crumbs and stir in the melted butter. Press the mixture firmly into the base of a 20cm springform tin and chill for 30 minutes.
2. Roast the Rhubarb: Preheat the oven to 200°C (180°C fan). Place the rhubarb, caster sugar, and water in a roasting tin, cover with foil, and bake for 15 minutes until tender.
3. Whip the Cream: In a large bowl, whisk the double cream until it forms stiff peaks. Be careful not to over-whip it into butter.
4. Mix the Filling: In a separate bowl, gently beat the cream cheese, icing sugar, and vanilla extract until smooth. Fold the whipped cream into the cream cheese mixture until completely combined.
5. Assemble and Chill: Spoon the creamy filling over the chilled biscuit base, smoothing the top with a spatula. Chill in the fridge for at least 4 hours to set.
6. Top and Serve: Once the cheesecake is firm, remove it from the tin. Spoon the cooled roasted rhubarb and its bright pink syrup over the top just before serving.

Recipe Tips

• Use full-fat cream cheese: Reduced-fat versions hold more water and will prevent your cheesecake from setting properly.
• Cool the fruit completely: Adding warm rhubarb to the top of a chilled cheesecake will melt the filling instantly.
• Press the base firmly: Use the back of a metal spoon or the flat bottom of a glass to pack the biscuit crumbs tight so the base does not crumble.

What To Serve With Rhubarb Cheesecake

This rich dessert needs very little on the side to shine. I like to serve it with a small jug of extra double cream or a simple scoop of vanilla bean ice cream. A pot of hot Earl Grey tea is also a wonderful companion to the tart fruit.

How To Store

Keep the cheesecake in the fridge loosely covered with foil for up to 3 days. Do not freeze this dessert once assembled, as the creamy filling will split and turn grainy when thawed.

FAQs

Can I use frozen rhubarb?

Yes, you can roast frozen rhubarb straight from the freezer. It might need an extra 5 minutes in the oven and will release slightly more juice.

Why did my filling not set?

This usually happens if the double cream was not whipped to stiff peaks before folding. Make sure the cream holds its shape well before mixing it with the soft cheese.

Do I need a water bath for this recipe?

No, this is a completely no-bake cheesecake filling. The oven is only used to gently roast the rhubarb topping.

Nutrition

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrate: 38g
• Protein: 5g

Try More Recipes:

• Mary Berry Passion Fruit Cheesecake Recipe
• Mary Berry Easy Cheesecake Recipe
• Mary Berry Baileys Cheesecake Recipe