This Strawberry Rhubarb Cheesecake Pie is a sweet, tart, creamy dessert that tastes like summer. It’s got a crunchy graham cracker crust, creamy cheesecake filling, and tart strawberry rhubarb filling that is all topped off with homemade whipped cream.
You will often find strawberry and rhubarb paired together because the sweetness of strawberries balances out the tart rhubarb. Plus the strawberries help keep rhubarb desserts bright red. If you love rhubarb desserts, you can also try this Strawberry Rhubarb Crisp and Strawberry Rhubarb Pie.
Recipe Notes
Rhubarb is such a fun vegetable to grow and prepare. There are a few things you want to keep in mind when preparing Rhubarb. The leaves are toxic due to oxalic acid. They can make pets and people really sick. The best way to prevent any problems is to cut the leaves off right at the plant when you harvest the rhubarb.
When you purchase them at the supermarket, they will come with the leaves already removed.
To harvest them fresh you can simply grab a stalk near the base. Pull and wist gently to pop it off the plant. You can also use a sharp knife or pruning sheers to cut it near the base, to avoid damaging the crown.
The rhubarb stalks should be 12–18 inches long. They should be thick, firm stalks with good color, usually red, green or a mix of colors. Peeling the stalk is optional. If your stalk is on the smaller side, there is no reason to trouble yourself with peeling it.
Just rinse the stalks with your water and your hands to make sure all the dirt is off the rhubarb. Dry it on a paper towel until dry and you’re ready to chop.
You can also chop the rhubarb and store it in the freezer, in a ziplock bag for up to 6 months.
Strawberry Rhubarb Cheesecake
For a little taste of late spring and early summer, this Strawberry Rhubarb Cheesecake Pie is hard to beat. It’s sweet, tart, and creamy with a crisp buttery graham cracker crust. The layers are also super impressive, with a beautifully bright red strawberry rhubarb layer right on top of the cheesecake filling. For a little taste of heaven, top with homemade whipped cream.
If you decide to freeze the graham cracker crust rather than bake it, this suddenly becomes a no bake cheesecake pie. And as if this pie recipe couldn’t get any better, it’s also a perfect make-ahead option.
Not finding rhubarb anywhere? You can also try our equally delicious Strawberry Cream Pie.
Key Ingredients
- Graham Cracker Crumbs – you will need about 1 ½ cups of graham cracker crumbs. If you crush them yourself, it takes about 12 full sheets of graham crackers.
- Butter – the melted butter is what helps bind the crust together.
- Cream Cheese – make sure your cream cheese is room temperature so that it will mix well with the whipped cream. If you forget to pull it out ahead of time, transfer to a microwave safe container and warm for about 10 seconds at a time until soft.
- Heavy Whipping Cream – make sure it is nice and cold when you whip it.
- Powdered Sugar – I prefer powdered confectioners sugar over granulated sugar because it has a super smooth texture when mixed into the cream layer.
- Strawberries – try and find fresh strawberries that are as sweet and flavorful as possible. You’ll need to wash, hull and slice before using. Some strawberry pie recipes call for mashed strawberries, but I prefer the look of slicing them.
- Rhubarb – there is no need to peel your rhubarb first. Just cut into ½” pieces and cook along with the strawberries.
- Lemon Juice – use fresh squeezed lemon juice for this recipe.
- Cornstarch – this helps to thicken the pie filling.
- Almond Extract – almond compliments the strawberry flavor so well, but you could also use vanilla extract if you prefer.
How to Make Strawberry Rhubarb Cheesecake
- Mix together the graham cracker crust. Mix together the graham cracker crumbs, sugar, and melted butter. Toss with a fork until it resembles wet sand and holds its shape when squeezed.
- Press into a pie plate. Transfer to a 9″ pie plate. Press the graham cracker mixture evenly over the sides and bottom.
- Bake or freeze. Either freeze or bake the crust in your preheated oven for 12-14 minutes or until lightly golden brown on the sides.
- Make the cream cheese layer. Whip the cream until soft peaks form. Transfer to another bowl and set aside. Cream the room temperature cream cheese, then add the powdered sugar and vanilla extract and continue to cream until light and fluffy, or about 2 minutes. Carefully fold in the reserved whipped cream by hand until no streaks remain.
- Add to the pie crust. Transfer the mixture into the prepared pie crust and level off with a knife or offset spatula. Place in the refrigerator to chill while you make the rhubarb filling.
- Make the strawberry rhubarb filling. In a medium sized saucepan, add the strawberries, rhubarb, sugar, cornstarch, salt, and lemon juice. Mix until combined. Cook over medium heat, stirring frequently, until it comes to a simmer. Continue cooking for 5-7 minutes or until the rhubarb is soft. Remove from the heat and add the butter, vanilla extract, and almond extract. Stir until combined, then transfer to a large bowl and allow to cool to room temperature. Then, cover with plastic wrap and chill in the fridge for at least 1 hour, or up to 24 hours.
- Assemble. Spoon the chilled strawberry rhubarb filling onto the cream cheese layer and spread evenly. Top with homemade whipped cream, or served whipped cream on the side. Enjoy!
Recipe Variations and Tips
- Top with a crumbly streusel made of oats, butter, flour, and brown sugar. This adds a crunchy texture to balance the smoothness of the filling.
- To make individual portions, use small pie tins or ramekins and assemble in the same way.
- This pie tastes great frozen! Just freeze and let sit at room temperature for about 15 minutes before slicing and serving.
- To make this a completely no bake cheesecake, freeze the graham cracker crust instead of baking it.
- Making the Crust- You can sub a graham cracker crust for a classic pie crust or a nilla water pie crust. This can also be made a day in advance and stored in the fridge or freezer until you are ready to assemble the pie.
- Strawberry Rhubarb No Bake Bars- You can also make this into no-bake bars. Simple prepare the recipe the same except add it to a 9 by 9″ baking dish. Cut into bars when completed.
Frequently Asked Questions
You could! The only baked part of this pie is the crust which can be frozen rather than baked if you prefer. Make sure to freeze the graham cracker crust for at least 30 minutes before filling.
Nope! In fact the peel from the rhubarb is where a lot of the beautiful red color comes from so save yourself an unnecessary step and don’t peel your rhubarb.
You can make this pie the night before if you want, then top with whipped cream just before serving. It’s actually best if the pie has a chance to chill for at least a couple of hours once the strawberry rhubarb mixture is added.
Storing and Make Ahead Instructions
- Make-Ahead Instructions: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.
- Leftovers: any leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
More Summer Desserts You’ll Love
Strawberry Rhubarb Cheesecake Pie Recipe
Ingredients
Graham Cracker Pie Crust Recipe
- 1½ cups crushed graham crackers, about 12 full sheets
- 1/3 cup sugar
- 6 tablespoons butter, melted
Cream Cheese Layer
- 3/4 cup heavy whipping cream
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Rhubarb Filling
- 1½ cups rhubarb , washed and cut into 1/2" pieces
- 1½ cups strawberries, washed and cut into 1/2" pieces
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/8 teaspoon almond extract
Homemade Whipped Cream
- 1½ cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Pie Crust
- Preheat oven to 350 degrees.
- Add about 12 full sheets of graham crackers to a food processor and pulse until you get fine crumbs (you will need about 1½ cups). Transfer to a large bowl and add the sugar and melted butter. Toss with a fork until it resembles wet sand and holds its shape when squeezed.
- Transfer to a 9" pie plate. Using the back of a spoon, the flat bottom of a measuring cup, or your hands, press the graham cracker mixture into the pie plate. Be sure to try and get the sides even first and then press the remaining crumbs into the bottom.
- Bake the crust in your preheated oven for 12-14 minutes or until lightly golden brown on the sides. Once baked, remove from the oven and cool while you make the filling.
Cream Layer
- In the bowl of a stand mixer, add the whipped cream and whip using the whisk attachment until soft peaks form. Transfer to another bowl and set aside.
- Add the room temperature cream cheese to the stand mixer bowl and cream using the paddle attachment for about 30 seconds. Add the powdered sugar and vanilla extract and continue to cream until light and fluffy, or about 2 minutes.
- Carefully fold in the reserved whipped cream by hand until no streaks remain, then transfer the mixture into the prepared pie crust and level off with a knife or offset spatula. Place in the refrigerator to chill while you make the rhubarb filling.
Rhubarb Strawberry Filling
- In a medium sized saucepan, add the cut up rhubarb and strawberries, sugar, cornstarch, salt, and lemon juice. Mix until combined.
- Cook over medium heat, stirring frequently, until it comes to a simmer. Continue cooking for 5-7 minutes or until the rhubarb is soft.
- Remove from the heat and add the butter, vanilla extract, and almond extract. Stir until combined, then transfer to a large bowl and allow to cool to room temperature. Then, cover with plastic wrap and chill in the fridge for at least 1 hour, or up to 24 hours.
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until medium peaks form. Use immediately, or cover with plastic wrap and chill for up to 24 hours.
Assembling the Strawberry Rhubarb Pie
- Spoon the chilled strawberry rhubarb filling onto the cream cheese layer and spread evenly. Top with homemade whipped cream, or served whipped cream on the side. Enjoy!
Notes
Nutrition
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This Strawberry Rhubarb Cheesecake is a simple spring and summer dessert that is full of flavor and texture. It’s got a graham cracker crust filled with layers of no bake cheesecake, strawberry and rhubarb filling, and homemade whipped cream.
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Categories:
4th of July, Desserts, Easter, No-Bake, Pies, Spring Recipes, Summer Recipes, Vegetarian,
