Each spring, the moment I notice those deep red rhubarb stalks appear at the grocery store, I’m instantly transported back to childhood.
Easter when we were growing up was a big deal – searching around the garden for pastel eggs, assisting my mom in decorating the table with daffodils, and the aroma of something wonderful baking in the oven. But the one that caused my heart to flutter? Her rhubarb cheesecake.
It wasn’t fancy, but it was ours. It was tangy, it was creamy, it was kissed by vanilla and topped by just the correct amount of tart rhubarb so just one bite sang in your mouth.
Now, I continue that tradition in a slightly new way—this Rhubarb Easter Cheesecake is a crowd-pleasing, creamy dessert that honors everything wonderful about the spring. It uses fresh, seasonal fruit, and it’s as much fun to create as it is to serve.
Ingredients (Serves 10–12)
For the crust:
- 1 and ½ cups graham cracker crumbs (gluten-free, if necessary)
- ⅓ cup melted unsalted butter
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon (optional)
For the filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream (or full-fat Greek yogurt)
For the rhubarb swirl:
- 1 and ½ cups chopped fresh rhubarb (about 3 stalks)
- ¼ cup sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, to thicken)
Directions
1. Prepare the rhubarb swirl
Place the rhubarb, sugar, and lemon juice in a small pan and cook on the stovetop at medium heat for about 10 minutes, stirring frequently, until the rhubarb breaks down into a jammy texture. If it’s too watery, stir in a bit of cornstarch. Let it cool while you prep the rest.
2. Prepare the crust
Preheat your oven to 325°F (160°C). In a bowl, mix the melted butter, crushed graham crackers, brown sugar, and cinnamon until it feels like damp sand. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set it aside to cool.
3. Combine the cheesecake filling
Beat the cream cheese until it’s smooth and fluffy. Add the sugar and vanilla and beat again. Then, mix in the eggs one at a time, gently blending them in. Finally, fold in the sour cream.
4. Assemble and bake
Pour the filling onto the cooled crust. Add spoonfuls of the rhubarb compote on top, and gently swirl it using a knife or toothpick—just enough to create a marbled look.
Bake for 50–60 minutes, until the edges are set and the center has just a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes (this helps prevent cracks).
Then refrigerate for at least 4 hours or, better yet, overnight.
5. Serve and enjoy!
Top with more rhubarb compote, edible flowers, or a sprinkle of powdered sugar for that Easter touch. When you slice into it, you’ll see creamy ivory streaked with blush pink—and it tastes even better than it looks.
Variations & Tips
- Gluten-Free? Swap in gluten-free graham crackers or go with almond flour for a nutty twist.
- Vegan? Use dairy-free cream cheese, plant-based yogurt, and flax eggs. It’s still totally delicious—promise!
- Can’t find rhubarb? No problem. Try raspberries, strawberries, or even apricots. That tangy-sweet combo is what really makes it sing.
Why I Love This Cheesecake
It’s more than just dessert—it’s a memory on a plate. The tang of the rhubarb against the rich cream cheese, the buttery crunch of the crust, the way it brings people together around the table… It’s what makes holidays feel like home.
And every time I make it, I feel like my mom is there with me, laughing and stealing tastes of the filling when she thinks I’m not looking.
Try It and Share the Joy
I’d love to know—what does Easter taste like in your home?
Try this recipe, snap a pic of your gorgeous cheesecake, and share your thoughts in the comments below. Tag me if you post it on social media—I love seeing your creations!
Let’s keep the joy of seasonal cooking alive, one slice at a time.