Strawberry Rhubarb Recipe for Cheesecake

Searching through the freezer doing inventory I found four bags of frozen rhubarb.  Hopefully this post reminds you that you have some in the freezer yourself. Rhubarb recipes are our families favorite, I think a rhubarb recipe of any type is preferred to chocolate by all my sons.   I can only eat so much rhubarb crisp so this no bake strawberry rhubarb cheesecake is a nice twist.  It is so delicious with strawberries and gives the cheesecake such a pretty colour without any of those horrible chemical food dyes.

This cheesecake is not at all hard to make, but it does take a few steps.  I like to make the compote well before, wrap it in plastic with a hands off sticker, and let it cool in the fridge.   It can keep for a couple of days before I make the cheesecake.

Strawberry Rhubarb Cheesecake Recipe Ingredients

Strawberry Rhubarb Cheesecake Compote Directions

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.

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 your ready to bake your cheesecake.

Making 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 spring form pan.

In a medium bowl add the 2 cups of graham wafer 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.

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 is the whipping cream for inside the no bake cheesecake, 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 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.  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, 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.

Not ready to make this recipe today?  Please Pin it for Later

Strawberry Rhubarb Cheesecake

An amazingly light and creamy strawberry rhubarb cheesecake. This no bake cheesecake with a very fluffy filling, a crunchy graham cookie crust, thats full of strawberry and rhubarb flavour. A unique and special way to eat rhubarb.

Print Recipe

Prep Time:30 minutes mins

Cook Time:10 minutes mins

Total Time:40 minutes mins

Ingredients

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

 

Course: Dessert

Cuisine: American, Canadian

Keyword: no bake cheesecake, strawberry rhubarb cheesecake

Servings: 8 slices

Other No Bake Cheesecake Recipes

No bake cheesecakes are so light and airy. They share some of the richness of their baked cousins but I really love the light airy texture of the no bake cheesecakes. Here are some other no bake cheesecake recipes you can try.

No Bake Pumpkin Cheesecake Recipe

This No Bake Pumpkin Cheesecake Recipe is a special fall dessert cheesecake made with pumpkin, cream cheese, ginger crust, cinnamon, sugar and topped with whipped cream.

A Decadent Extra Special Chocolate Cheesecake Recipe

This chocolate cheesecake recipe makes a dramatic scrumptious dessert perfect for special occasions. A light airy chocolate filled cheesecake with cocoa topping,and encircled with thins slices of real dark chocolate. A dramatic dessert for a special meal.

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.