Our strawberry rhubarb cheesecake is a decadent no bake dessert loaded with fresh fruit and creamy cheesecake filling that will welcome spring in just the right way.
Our strawberry rhubarb cheesecake is a decadent no bake dessert loaded with fresh fruit and creamy cheesecake filling that will welcome spring in just the right way.
PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 4 hours 25 minutes
SERVINGS 9 slices
Ingredients
Crust
- 9 whole graham crackers, finely crushed (1 sleeve)
- ½ cup salted sweet cream butter, melted
- 1 tablespoon granulated sugar
Cheesecake Layer
- 16 ounces cream cheese, softened
- 8 ounces cool whip, thawed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Rhubarb Topping
- 2 cups chopped fresh rhubarb (½ inch chunks)
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar
- 3½ tablespoons cornstarch
- 1½ tablespoons fresh lemon zest (1 lemon)
- 1½ tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Crust
- Lightly spray an 8×8-inch baking pan with nonstick spray. Set it aside.
- Using a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the crust mixture into the bottom of the prepared baking pan. Set it aside.
Cheesecake Layer
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 1 to 1½ minutes.
- Add in the whipped topping and continue to mix just until combined.
- Add the powdered sugar and continue mixing until completely incorporated.
- Evenly spread the cheesecake on top of the crust. Cover the cheesecake and chill in the refrigerator for at least 4 hours.
Strawberry Rhubarb Topping
- Using a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Stir to combine completely.
- Cook on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens.
- Allow the topping to cool completely before spreading over the cheesecake.
- Evenly spread the topping over the cheesecake.
Notes
- The cheesecake and topping can be made the night before for assembly the next day.
- You can also use a 9×9 square pan for this cheesecake recipe.
- You can make your own graham cracker crumbs by crushing them in a food processor or with a rolling pin.
- Make sure your rhubarb is at room temperature so that you don’t end up with lumps in your creamy cheesecake filling.
- Use an extra sharp knife dipped in water between slices for beautiful, clean slices when you’re cutting to serve.
Nutrition
Calories: 516kcal | Carbohydrates: 58g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 352mg | Potassium: 255mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1068IU | Vitamin C: 23mg | Calcium: 121mg | Iron: 1mg
HOW TO MAKE THIS STRAWBERRY RHUBARB CHEESECAKE RECIPE
OUR RECIPE DEVELOPER SAYS
The cheesecake and topping can be made the night before for assembly the next day.
For the Crust
STEP ONE: Lightly spray an 8×8-inch square baking pan with nonstick spray. Set it aside.
PRO TIP:
You can also use a 9×9 square pan for this cheesecake recipe.
STEP TWO: Using a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of the prepared baking pan. Set it aside.
PRO TIP:
You can make your own graham cracker crumbs by crushing them in a food processor or with a rolling pin.
For the Cheesecake Layer
STEP ONE: In the bowl of a stand mixer or a medium bowl and an electric hand mixer on medium-high speed, beat the softened cream cheese and vanilla for 1 to 1½ minutes.
PRO TIP:
Make sure your rhubarb is at room temperature so that you don’t end up with lumps in your creamy cheesecake filling.
STEP TWO: Add in the whipped topping to the cream cheese mixture and continue to mix just until combined.
STEP THREE: Add the powdered sugar and continue mixing until completely incorporated.
STEP FOUR: Evenly spread the cheesecake on top of the crust. Cover the cheesecake and chill in the refrigerator for at least 4 hours.
For the Strawberry Rhubarb Topping
STEP ONE: Using a heavy-bottomed 3-4-quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Stir to combine completely.
STEP TWO: Cook on medium heat for 8-10 minutes, stirring continuously until the rhubarb softens and the topping thickens.
STEP THREE: Allow the fruit mixture topping to cool completely before spreading over the cheesecake.
STEP FOUR: Evenly spread the topping over the cheesecake.
PRO TIP:
Use an extra sharp knife dipped in water between slices for beautiful, clean slices when you’re cutting to serve.
HOW TO SERVE
This cheesecake is amazingly delicious and so quick to make. It would be a great choice to make for a dinner party and you can impress your guests with this heavenly treat. Add a scoop of vanilla ice cream on the side for an extra indulgent dessert.
Check out our rhubarb bread and strawberry rhubarb cake for two more rhubarb recipes you shouldn’t miss.
MORE STRAWBERRY RECIPES
Strawberry Cake
Strawberry Shortcake Cheesecake
STORAGE
IN THE FRIDGE: Store any leftovers covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze this strawberry and rhubarb cheesecake tightly covered in the freezer for up to 3 months. Allow the cheesecake to thaw before serving.
Rhubarb season is right around the corner and this great cheesecake features sweet strawberries and tart rhubarb on top of a creamy filling and buttery graham crust that you won’t be able to resist.
FREQUENTLY ASKED QUESTIONSWhere can I get fresh rhubarb?
You can often find rhubarb at farmers’ markets, and if you are lucky, you can sometimes find it at the grocery store.Can I freeze this rhubarb strawberry cheesecake?
This no bake cheesecake recipe can be kept in the freezer for up to three months.Is rhubarb poisonous?
The stems, roots and leaves of rhubarb plants are poisonous because of their high oxalic acid content. The rhubarb stalks, however, are not and can be eaten safely.
MORE RECIPES YOU’LL LOVE
- Cheesecake
- Cheesecake Stuffed Strawberries
- Cherry Cheesecake Lush
- Mini Cherry Cheesecake
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