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.

All Natural Strawberry Cheesecake Ingredients

Strawberry Rhubarb 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.

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.

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.  I did not make whipped cream to put on top of my cheesecake, the filling is thick and smooth, so I felt the  cheesecake was rich and luscious enough without adding whipped cream.  You may want to double the amount so you have some whipped cream to dollop on top of your cheesecake.

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 cooled compote, this gives the filling a little flavour, and adds a pretty pink colour to the filling.

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 and rhubarb are such a Spring time treat.  Here is another recipe featuring rhubarb and strawberries.  This recipe is designed for a picnic, or packaged for lunches.

Rustic Strawberry Rhubarb Handpies in Parchment Envelopes

Print Recipe

No Bake Strawberry Rhubarb Recipe for Cheesecake

An amazing rhubarb dessert, try this strawberry rhubarb cheesecake idea. This is a light and fluffy no bake cheesecake. A unique and special way to eat rhubarb.

Course

Dessert

Cuisine

American, Canadian

Prep Time

30 min

Cook Time

10 min

Servings

slices

Ingredients

Strawberry Rhubarb Compote

• 3 cups chopped strawberries
• 2 cups chopped rhubarb chopped into 1/2 inch pieces
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 cup minute tapioca or cornstarch
• 1 tbsp butter
• 1/4 tsp salt

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/3 cup melted butter

Cream Cheese Filling

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

Course Dessert Cuisine American, Canadian Prep Time 30 min Cook Time 10 min Servings slices Ingredients Strawberry Rhubarb Compote 3 cups chopped strawberries 2 cups chopped rhubarb chopped into 1/2 inch pieces 1/3 cup sugar 1/3 cup brown sugar 1/4 cup minute tapioca or cornstarch 1 tbsp butter 1/4 tsp salt Graham Cracker Crust 2 cups graham cracker crumbs 1/4 cup brown sugar 1/3 cup melted butter Cream Cheese Filling 3 packages cream cheese softened 1 cup sugar 2 tsp vanilla 1/3 cup sour cream 2 cups whipping cream whipped 1 cup strawberry rhubarb compote

Instructions

1. 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. 
2. 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.
3. Preheat your oven to 350 F and butter a 10 inch spring form pan.
4. In a medium bowl add the 2 cups of graham wafer crumbs and the sugar. 
5. 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.
6. 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

1. While the crust cools, prepare the whipped cream.  Whip the cream until light and fluffy, place in a bowl, and put in the fridge.
2. 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.
3. Add the sugar and vanilla and continue beating for another 2 minutes.  Scrape down the sides of the bowl and beat for another minute.   
4. Fold in the sour cream.
5. Fold in the whipped cream to add light volume.
6. Fold in cooled compote.
7. 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. 
8. To serve spoon some of the rhubarb compote over the top.

Recipe Notes

 

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