By Lindy Van Schalkwyk, last updated on October 3, 2024
If you like trying healthy dessert recipes, then this low-carb rhubarb cheesecake recipe is a must-try! It’s unique, easy to make, and very flavorful!
We tried creating a healthy dessert that has a little bit more of a complex flavor profile. So, we have incorporated an almond crust, rhubarb filling, vanilla cheesecake batter, and strawberry and mint garnishes. All-in-all, this cheesecake is luxurious and will impress even the toughest of customers!
What Is A Low-Carb Rhubarb Cheesecake?
The name pretty much describes it all, but what it cannot show is how incredibly delicious this cheesecake is. Even more importantly, the many nutritional benefits you can get from it!
Now, we aren’t saying that this cheesecake is the healthiest guilt-free treat you can make. However, it is definitely lower in carbs as compared to many. And, the main flavoring ingredient you use (rhubarb) also adds some of its own nutritional qualities.
So, first things first, what exactly does this recipe entail? Our low-carb rhubarb cheesecake consists of regular cheesecake components. First up, we have a delicious almond flour crust.
Regular flour and flour-based biscuits or crackers contain a ton of carbs. So, to make it healthier, we tried to substitute it with an equally delicious substitute. Almond flour will give the cheesecake a crispy crust and delicious nutty flavor that pairs well with the rhubarb.
Then, for the hero element, we have a chunky rhubarb mixture that is topped with a vanilla cheesecake filling.
You can try to incorporate the rhubarb mixture directly into the cheesecake batter. However, fruit tends to make items less likely to set. It would simply be too much of a hassle for a quick dessert recipe.
Our rhubarb mixture is virtually only cooked rhubarb with an adjusted consistency. And, the cheesecake filling is already pretty low in carbs. At least, as low as it can get without losing its sweetness.
And finally, we decided to top this amazing cheesecake with some fresh strawberry slices and fresh mint leaves. Both these flavors pair incredibly well with rhubarb.
So, if you are drooling as much as we are at this point, let’s have a look at how to make this decadent low-carb rhubarb cheesecake.
What You Will Need To Make Our Delicious Low-Carb Rhubarb Cheesecake
Ingredients For The Almond Crust
- 3 cups almond flour
- 3/4 cup salted butter, melted
- 3/4 cup sugar substitute (we like xylitol)
- 1 teaspoon vanilla extract
Ingredients For The Rhubarb Filling
- 3 cups chopped rhubarb
- 1/2 cup sugar substitute
- 1/2 teaspoon xanthan gum, optional
Ingredients For The Cheesecake Filling
- 16 ounces cream cheese, softened at room temperature
- 3/4 cups sugar substitute
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 8 ounces sour cream, room temperature
Ingredients For The Garnish
- Fresh strawberries, sliced to your liking
- Fresh mint leaves+
Equipment You Will Need
- 9-inch springform cake pan
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Cooling rack
- Plastic or saran wrap
How To Make This Low-Carb Rhubarb Cheesecake
Step 1: Prebake The Almond Crust
To start, preheat your oven to 350ºF (180ºC). Then, line a 9-inch springform cake pan with non-stick baking paper and spray.
Then, in a large mixing bowl, combine all of the ingredients for the almond flour crust. Make sure to stir them well until they create a uniform mixture.
Then, press the crumbs into your lined pan and flatten it using the back of a flat measuring spoon. Next, partially bake the crust for roughly 10 minutes or until it starts to lightly brown.
Remove it from the oven and allow it to cool slightly.
Step 2: Make the Rhubarb Filling
To make the rhubarb filling, toss the rhubarb pieces into a bowl along with the sugar substitute of your choice and the thickening agent.
Spread the mixture over the cooling crust and add it back into the hot oven. Then, allow it to bake for another 10 minutes so that the rhubarb can soften.
Step 3: Make the Cheesecake Batter
While the base is baking, continue making the cheesecake filling. First, beat the cream cheese until it becomes fluffy. Then, add the sugar substitute with the vanilla. Keep beating the mixture until the sugar starts dissolving.
Then, add the eggs one at a time, beating well between each. addition. Finally, add the sour cream and slowly keep mixing until you have a completely smooth uniform vanilla batter.
Step 4: Assemble and Bake the Cheesecake
Once the rhubarb has been baked, remove it from the oven and allow it to cool completely. Once cooled, add the vanilla sour cream cheesecake filling over the mixture.
Then, bake the low-carb rhubarb cheesecake for roughly 35-45 minutes, or until it is finished baking.
Step 5: Cool the Cheesecake and Garnish it
Once your cheesecake is baked, allow it to cool in a switched-off oven for 1 hour. Remove it from the oven, set it at room temperature, and allow it to cool further. And finally, wrap the entire pan with plastic or saran wrap and allow the cheesecake to set in the fridge overnight.
Once set, remove the cheesecake from the pan and garnish it with fresh strawberries and mint leaves.
Expert Tricks And Tips To Make A Low-Carb Rhubarb Cheesecake
- You can use a wide variety of sugar substitutes to cut down on carbs. Have a look at this informative list of the best low-carb sugar alternatives.
- You can cook the rhubarb mixture separately before adding it to the almond crust. This way, you can more easily adjust the consistency if you don’t like chunky pieces. But, we like the texture they add to this recipe.
- To test the doneness of a cheesecake, jiggle it gently to see how much of the center still shakes. Only the middle inch or two inches should jiggle like jelly. Anything more and the cheesecake has been underbaked.
Preparation Times And Servings
| Preparation Times | Baking Times | Servings |
| 30 minutes | 45 minutes | 8-10 |
Conclusion – A Tasty And Healthy Low-Carb Rhubarb Cheesecake
We are sure that you will be enjoying this relatively guilt-free low-carb rhubarb cheesecake! And, if you are looking for more recipes like this, go have a look on our site! We have plenty!
FAQs
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Delicious Low-Carb Rhubarb Cheesecake
Equipment
- 9-inch springform cake pan
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Cooling rack
- Plastic or saran wrap
- How To Make This Low-Carb Rhubarb Cheesecake
Ingredients
Ingredients For The Almond Crust
- 3 cups almond flour
- 3/4 cup salted butter melted
- 3/4 cup sugar substitute we like xylitol
- 1 teaspoon vanilla extract
Ingredients For The Rhubarb Filling
- 3 cups chopped rhubarb
- 1/2 cup sugar substitute
- 1/2 teaspoon xanthan gum optional
Ingredients For The Cheesecake Filling
- 16 ounces cream cheese softened at room temperature
- 3/4 cups sugar substitute
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 8 ounces sour cream room temperature
Ingredients For The Garnish
- Fresh strawberries sliced to your liking
- Fresh mint leaves+
Instructions
- To start, preheat your oven to 350ºF (180ºC). Then, line a 9-inch springform cake pan with non-stick baking paper and spray.
- Then, in a large mixing bowl, combine all of the ingredients for the almond flour crust. Make sure to stir them well until they create a uniform mixture.
- Then, press the crumbs into your lined pan and flatten it using the back of a flat measuring spoon. Next, partially bake the crust for roughly 10 minutes or until it starts to lightly brown.
- Remove it from the oven and allow it to cool slightly.
- To make the rhubarb filling, toss the rhubarb pieces into a bowl along with the sugar substitute of your choice and the thickening agent.
- Spread the mixture over the cooling crust and add it back into the hot oven. Then, allow it to bake for another 10 minutes so that the rhubarb can soften.
- While the base is baking, continue making the cheesecake filling. First, beat the cream cheese until it becomes fluffy. Then, add the sugar substitute with the vanilla. Keep beating the mixture until the sugar starts dissolving.
- Then, add the eggs one at a time, beating well between each. addition. Finally, add the sour cream and slowly keep mixing until you have a completely smooth uniform vanilla batter.
- Once the rhubarb has been baked, remove it from the oven and allow it to cool completely. Once cooled, add the vanilla sour cream cheesecake filling over the mixture.
- Then, bake the low-carb rhubarb cheesecake for roughly 35-45 minutes, or until it is finished baking.
- Once your cheesecake is baked, allow it to cool in a switched-off oven for 1 hour. Remove it from the oven, set it at room temperature, and allow it to cool further. And finally, wrap the entire pan with plastic or saran wrap and allow the cheesecake to set in the fridge overnight.
- Once set, remove the cheesecake from the pan and garnish it with fresh strawberries and mint leaves.
Notes
- You can use a wide variety of sugar substitutes to cut down on carbs. Have a look at this informative list of the best low-carb sugar alternatives.
- You can cook the rhubarb mixture separately before adding it to the almond crust. This way, you can more easily adjust the consistency if you don't like chunky pieces. But, we like the texture they add to this recipe.
- To test the doneness of a cheesecake, jiggle it gently to see how much of the center still shakes. Only the middle inch or two inches should jiggle like jelly.
- Anything more and the cheesecake has been underbaked.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.