Thursday, October 20, 2011

Layered Rhubarb & Lemon No Bake Cheesecake

This is a delicious dessert that I grew up eating as it is a recipe from my mum. Well her recipe is for lemon passionfruit cheesecake so I did experiment a little!

The base is made by crushing up sweet store bought (or homemade) biscuits and mixing with butter before pressing into a tin with a removable base. I should have used a little extra butter as mine is a little crumbly.

I made this for my lovely sister in law who had a birthday on the weekend.
It is a great cake to make as it is best made a day in advance.

I made the base mix of cream cheese, cottage cheese, vinegar and condensed milk before splitting the mixture in two. I then added lemon juice, rind, gelatine and whipped cream to make my first layer.
For my top layer I added pureed cooked rhubarb, gelatine and whipped cream.
Then you just refrigerate.

It was delicious, still one of my favourite desserts. 
It is so soft and light, very much like a mousse but cheesecakey.

Layered Rhubarb and Lemon No Bake Cheesecake
(adapted from muppys mum)

185g biscuits (I used 'nice')
90g butter

Crush Biscuits and combine with melted butter then press into greased tin (removable base)

250g cottage cheese
250g cream cheese
400g tin condensed milk
2 tsp white vinegar
2 tsp gelatine dissolved in 1/4 cup boiling water
Juice and rind of 1 lemon
Pureed cooked rhubarb (I cooked 4 stalks with one tsp sugar)
300ml cream, whipped softly

Beat cheeses until light and creamy. 
Add condensed milk and vinegar and continue to beat until creamy.
Divide the mixture in two.
To the first mixture beat in the lemon juice and rind and half the gelatine.
Fold through half the whipped cream.
Pour into the tin.
To the second mixture beat in the rhubarb and remaining gelatine.
Fold through the remaining whipped cream.
Carefully pour on top of the lemon layer.
Refrigerate, best eaten the next day.


  1. Oooh, I've always been of the 'the denser the better' camp with cheesecake, and therefore always opt for baked, but I do love rhubarb and lemon so would happily try this! :)

  2. I love the flavour combination you chose! That would be great for my father in law's bday, I'll give it a try! :)

  3. oh wow! Yummy no-bake cake recipe! I loved the layers...flavours mingle brilliantly!

  4. Love the look of those layers! Great cheesecake!

  5. It looks so delicious, I love the height of the cheesecake, and the layers, so decadent!

    There are so many recipes that I grew up with that take me straight back to my mothers kitchen, I will have to share my mothers apricot slice recipe.

  6. I just love ruhubarb so this is my kinda dessert :)

  7. Yeah, a little more butter would help with the crust, also you can pop it in the oven for 5 - 10 minutes, let cool and then pour the filling. The cheesecake looks perfect, nice layers!

  8. Lovely no-bake dessert cake! The rhubarb is a wonderful addition! Happy Belated Birthday to your sister-in-law. :)

  9. Love the soft colours of the cake! I'm sure it tasted beautiful. I'm a huge fan of unbaked cheesecake with condensed milk. Recipes passed on from mothers/grandmothers/anyone in the family always have a soft spot in my heart too haha. Would love to try this out someday. Thanks for sharing this!! =)

  10. Delicious! Was a great combination. You're a fab sister in law :)

  11. No bake cheesecakes are great for hot days like today! This looks fantastic Muppy! :)

  12. What a great cheesecake!Thanks for sharing,dear!

  13. I love cheesecake. This one sound amazing.

  14. I'm a big fan of cheesecake,baked or not!Yours looks great!!!Very nice combination of flavours,thanks for posting!

  15. tehehe....when i saw the first picture, i thought it was neapolitan ice cream!! But this looks sounds much more exciting ;) bet your sister in law loved it!

  16. Oh my heavens, this is beautiful! What an amazing dessert.

  17. That looks wonderful, Muppy - I just love rhubarb, and have been trying it in some new ways lately, but have never come across it in a cheesecake. I can imagine it balances the creaminess really well - would love to try it out.


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