Strawberry Rhubarb Cheesecake

5 from 3 votes

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 Time15

Cook Time10

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Cheesecake Recipe

Servings: slices

Calories: 516kcal

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 8x8-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 9x9 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