Strawberry Rhubarb Cheesecake Pie Recipe

4.67 from 3 votes

Strawberry Rhubarb Cheesecake Pie Recipe

This Strawberry Rhubarb Cream Cheese 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.

Prep Time30

Cook Time12

Chilling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: people

Calories: 619kcal

Author: The Carefree Kitchen

Ingredients

Graham Cracker Pie Crust Recipe

1½ cups Crushed Graham Crackers about 12 full sheets of graham crackers
⅓ cup Sugar
6 Tablespoons Butter melted

Cream Cheese Layer

¾ cup Heavy Whipping Cream
8 ounces Cream Cheese room temperature
½ cup Powdered Sugar
1 teaspoon Vanilla Extract

Strawberry Rhubarb Filling

1½ cups Rhubarb washed and cut into ½" pieces
1½ cups Strawberries washed and cut into ½" pieces
⅓ cup Sugar
1 Tablespoon Lemon Juice
2 Tablespoons Cornstarch
¼ teaspoon Salt
1 Tablespoon Butter
⅛ teaspoon Almond Extract

Homemade Whipped Cream

1½ cups Heavy Whipping Cream cold
¼ 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. (Note: For a no bake version, you can also freeze the graham cracker crust for about 30 minutes)

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.

How to Assemble 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!

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