No Bake Strawberry Rhubarb Recipe for Cheesecake

While digging through the freezer and doing a quick inventory, I found four bags of frozen rhubarb. Hopefully this post reminds you that you might have some tucked away too. Rhubarb recipes are a family favorite around here. I honestly think every one of my sons would choose a rhubarb dessert over chocolate.

I can only make so much rhubarb crisp, so this no bake strawberry rhubarb cheesecake is a nice change. The strawberries soften the tartness of the rhubarb and give the cheesecake a naturally pretty color, without relying on artificial food dyes.

This no bake strawberry cheesecake is not difficult to make, but it does have a few steps. I like to prepare the strawberry rhubarb compote ahead of time, cover it, and let it chill in the fridge until I am ready to assemble the cheesecake. The compote will keep well for a couple of days, which makes this dessert feel much more relaxed to put together.

Strawberry Rhubarb Cheesecake Recipe Ingredients

Step 1: Make the Strawberry Rhubarb Compote

In a large saucepan pan add all the compote ingredients chopped strawberries, rhubarb, sugars, minute tapioca, butter, and salt.

Cook over medium-low heat, stirring occasionally, until the fruit is soft and the compote has thickened, about 20 minutes.

Stir occasionally to prevent sticking.

A few comments about using minute tapioca.  I always use minute tapioca instead of cornstarch to thicken desserts, you can substitute it 1:1 in most recipes and if you haven’t tried minute tapioca, I think you will be pleasantly surprised.  To me their is just no comparison, the juice is brighter, clearer and there’s no paste taste at all.

Once the fruit is soft and cooked, transfer to a bowl, cover in plastic wrap and let cool until you’re ready to assemble the cheesecake.

Step 2: Prepare the Graham Cracker Crust

This is the simple graham crust typical of most cheesecakes. This time I kept it very plain and let the rhubarb be the star of the dessert.

Start by preheating your oven to 350°F and buttering a 10-inch springform pan.

In a medium bowl, add the 2 cups of graham wafer crumbs and the sugar.  Stir to distribute the sugar and make sure there are no lumps.  Drizzle with the melted butter and stir again until all the crumbs are coated.

Line the bottom of the buttered springform pan with your graham crust and pat into place, making it as smooth as possible.  I use the back side of a tablespoon to flatten the crust as much as possible.

Bake in the 350°F oven for 20 minutes.  Remove from the oven and let the crust cool.  You can go ahead and turn your oven off as well.

Step 3: Make the No Bake Cheesecake Filling

While the cookie crust cools, prepare the whipping cream.  Whip the cream until light and fluffy, place in a bowl, and put in the fridge.  This whipped cream is folded into the no bake cheesecake filling. I did not whip extra cream for serving the cheesecake as the filling is thick and smooth and luscious enough without extra whipped cream. If you want to add a dollop of whipped cream to your strawberry rhubarb cheesecake, double the amounts.

In the bowl of your stand mixer fitted with the paddle attachment, add the cream cheese, beat with the paddle attachment until soft and fluffy, about 2 minutes.

Add the sugar and vanilla and continue beating for another 2 minutes.  Scrape down the sides of the bowl and beat for another minute.  The beating dissolves the white sugar so your cheesecake is smooth and not grainy.

Fold in the sour cream; it gives the cheesecake a little tang no one can quite put their finger on.

Fold in the whipped cream to add light volume.

Fold in half the cooled compote; this gives the filling a little flavour and adds a pretty pink colour to the filling. Keep the other half of the compote for serving.

Pour your filling on top of the graham cracker crust, and smooth the top. Cover and let chill in the fridge for 4 hours until set.   It’s better if you can leave it to set overnight.

To serve, spoon some of the rhubarb compote over the top.

No Bake Strawberry Cheesecake with Strawberry Rhubarb Compote

A creamy no bake strawberry cheesecake made with a graham cracker crust and topped with a homemade strawberry rhubarb compote. This easy dessert has a naturally pink filling and a light, smooth texture.

Print Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Ingredients

  

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Strawberry Rhubarb Compote

• 3 cups chopped strawberries
• 2 cups chopped rhubarb chopped into 1/2 inch pieces
• ⅓ cup sugar
• ⅓ cup brown sugar
• ¼ cup minute tapioca or cornstarch
• 1 tbsp butter
• ¼ tsp salt

Graham Cookie Crust

• 2 cups graham cracker crumbs
• ¼ cup brown sugar
• ⅓ cup melted butter

No Bake Cream Cheese Filling

• 3 packages cream cheese softened
• 1 cup sugar
• 2 tsp vanilla
• ⅓ cup sour cream
• 2 cups whipping cream whipped
• 1 cup strawberry rhubarb compote

Instructions

 

• In a large sauces pan add all the compote ingredients chopped strawberries, rhubarb, sugars, minute tapioca, butter and salt. Cook over medium low heat until soft about 20 minutes. Stir occasionally to prevent sticking. 
  
• Once the fruit is soft and cooked, transfer to a bowl, cover in plastic wrap and let cool until your ready to bake your cheesecake.
• Preheat your oven to 350 F and butter a 10 inch spring form pan.
• In a medium bowl add the 2 cups of graham cookie crumbs and the sugar. 
• Stir to distribute the sugar and make sure their are no lumps.  Drizzle with the melted butter and stir again until all the crumbs at coated.
• Line the bottom of the buttered spring form pan with your graham crust and pat into place, making it as smooth as possible.  I use the back side of a tablespoon to flatten the crust as much as possible. Bake in the 350 F oven for 20 minutes.  Remove from the oven and let the crust cool.  You can go ahead and turn your oven off as well. 
  

Cheesecake Filling

• While the crust cools, prepare the whipped cream.  Whip the cream until light and fluffy, place in a bowl, and put in the fridge.
  
• In the bowl of your stand mixer fitted with the paddle attachment add the cream cheese, beat with the paddle attachment until soft and fluffy, about 2 min.
• Add the sugar and vanilla and continue beating for another 2 minutes.  Scrape down the sides of the bowl and beat for another minute.   
• Fold in the sour cream.
• Fold in the whipped cream to add light volume.
  
• Fold in half the cooled strawberry rhubarb compote. Keep the other half to serve.
• Pour your filling on top of the graham cracker crust, smooth the top. Cover and let chill in the fridge for 4 hours until set.   Its better if you can leave it to set overnight. 
  
• To serve spoon some of the rhubarb compote over the top.

Notes

 

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Other No Bake Cheesecake Recipes

No bake cheesecakes are light and airy, with some of the richness of their baked cousins. If you love easy, no bake desserts, here are a few other cheesecake recipes you might enjoy.

No Bake Pumpkin Cheesecake Recipe

This No Bake Pumpkin Cheesecake Recipe is a cozy fall dessert made with pumpkin, cream cheese, warm spices, and a simple ginger crust, finished with a layer of whipped cream.

No Bake Strawberry Cream Cheese and Yogurt Dessert

This strawberry cheesecake dessert has layers of fresh cruit with a light cream cheese and yogurt filling. The top is then covered with a crunchy granola. Perfect for a warm day.