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Rhubarb Icebox Cake Easy No-Bake Dessert Recipe

Rhubarb Icebox Dessert

This Rhubarb Icebox Dessert layers a sweet-tart rhubarb compote over a creamy, whipped cheesecake filling and a buttery graham cracker crust. Cool, refreshing, and perfect for spring or summer gatherings, this no-bake dessert delivers a delightful mix of tangy and smooth flavors in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 12 squares
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 cups Fresh rhubarb, chopped
  • 1.25 cups Granulated sugar (for rhubarb layer)
  • 2 tablespoons Cornstarch
  • 0.25 cup Water
  • 1 tablespoon Lemon juice
  • 8 oz Cream cheese, softened
  • 1 cup Powdered sugar
  • 1 cup Heavy whipping cream
  • 1 teaspoon Vanilla extract
  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Granulated sugar (for crust)
  • 0.5 teaspoon Ground cinnamon
  • 0.25 cup Unsalted butter, melted

Method
 

  1. Step 1: In a medium saucepan, combine rhubarb, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and the rhubarb softens (about 10–12 minutes). Set aside to cool completely.
  2. Step 2: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×9-inch baking dish. Chill in the refrigerator while preparing the cream layer.
  3. Step 3: In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  4. Step 4: Spread the cream layer evenly over the chilled crust. Spoon the cooled rhubarb mixture over the top and spread it gently to cover.
  5. Step 5: Cover and chill the dessert for at least 3 hours, or until set. Slice into squares and serve cold.

Notes

For a twist, try adding sliced strawberries to the rhubarb layer for a sweet contrast. This dessert keeps well refrigerated for up to 3 days and can be made a day ahead for easy entertaining.