Rhubarb Crumble Cheesecake

This is a delicious cold dessert with all the flavour of rhubarb crumble. The cheesecake filling has a custard-like taste and texture so there is no need to serve anything to go with it! Perfect dessert that you can make the day before and pull out to impress your guests!

In: Puddings

  Cooking temperature: 180°C

Makes/Serves: cheesecake


  • 160 g Plain Flour
  • 75 g Oats
  • 60 g Brown Sugar
  • 110 g Butter
  • 250 g Cream Cheese
  • 90 g Caster Sugar
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Cinnamon
  • 1 Egg
  • 0.5 teaspoon Vanilla Extract
  • 4 Rhubarb Sticks


  1. Put the plain flour, oats, brown sugar and butter into a bowl and mix.
  2. Rub in the butter to make a crumbly mix.
  3. Reserve a quarter for the topping, and press the rest into a greased tin.
  4. Put the cream cheese, sugar, salt and cinnamon into another bowl and beat until smooth.
  5. Mix in the egg and vanilla extract.
  6. Dice up the rhubarb and fold this into the cheesecake mixture.
  7. Spread the cheesecake mixture over the base and then sprinkle on the reserved crumble topping.
  8. Bake for about 40 mins - the filling will be set when done.
  9. Let it cool off a bit before removing from the tin, it will be a little easier.
  10. Refrigerate it to allow to set completely.

I used a 23cm springform tin to bake my cheesecake in.