This easy strawberry rhubarb cheesecake pie is a no-bake dessert you’ll want to eat every day this spring (and all year long).
Sometimes I wonder if I post too many cheesecakes. Then I wonder if that’s even possible.
I mean, what is too many cheesecakes? 12 billion? And I’m nowhere near that number so I think I’m good.
But I’m still going to switch things up a bit today. Instead of a cheesecake cake we’re making a cheesecake pie.
And that cheesecake pie is slathered with the most amazingly delicious strawberry rhubarb topping that you could ever hope to see. Or eat. Or, more accurately if you’re me, shovel into your mouth without caring how unladylike you look.
Photography tip: the first slice of pie is always the hardest to get out of the pan so chances are you’ll mangle it and it won’t be any good for pictures. Therefore, cut that first piece REALLY big so you have plenty of sustenance for your photo session.
This is one heckuva delicious dessert and a tiny slice just won’t be enough. #truelife
I’m having issues finding fresh rhubarb down in PHX so I went with frozen here. I always thought of frozen rhubarb as the unicorn of the freezer aisle because I’d never actually seen it with my own eyes
Turns out it does exist though! And it works beautifully in this pie. You can use fresh if you’re lucky enough to find it though.
If strawberry, rhubarb, and cheesecake weren’t enough to entice you to make this ASAP, I’ll just note that this is a fully no-bake dessert. No oven required! And it’s stupid simple to make.
Now what are you waiting for? We all know how fleeting rhubarb season is. Run to the kitchen and make yourself a strawberry rhubarb cheesecake pie! You won’t be sorry!
A few more berry recipes!
Blueberry Buckle
Strawberry Shortcake Layer Cake
White Chocolate Raspberry Cake
Strawberry Mimosa Cupcakes
Strawberry rhubarb cheesecake pie is a no-bake dessert you'll want to eat every day this spring and summer!
- 1 1/2 cups vanilla wafer cookie crumbs from about 6 ounces of cookies
- 8 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 8 ounces cream cheese at room temperature
- 1 14-ounce can sweetened condensed milk
- 6 tablespoons fresh lemon juice
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1/8 teaspoons salt
- 2 cups chopped fresh or frozen rhubarb
- 1/2 cup + 2 tablespoons water divided
- 1 1/2 teaspoons unflavored gelatin
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1/2 cup sliced and hulled strawberries + more for garnish if desired
- Lightly spray a 9-inch pie pan with cooking spray. Combine all crust ingredients in a mixing bowl until combined. Press the mixture firmly into the bottom and up the sides of the prepared pie pan and freeze crust for 30 minutes.
- Combine the cream cheese and sweetened condensed milk in a large mixing bowl and beat with an electric mixer until smooth. Add the remaining filling ingredients and beat to combine. Pour filling into the frozen crust, then cover loosely with plastic wrap and refrigerate for 2 hours.
- Combine the rhubarb and 1/2 cup of the water in a medium saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to low and simmer until rhubarb is tender, about 10 minutes. Remove from the heat, drain the rhubarb, then return it to the pan.
- Place the remaining 2 tablespoons water in a small bowl and sprinkle the gelatin over the top. Let stand 1 minute to soften. Stir the gelatin-water mixture and the 1/2 cup granulated sugar into the rhubarb and set the pan over medium heat. Bring to a boil, stirring often. Remove from the heat and stir in the lemon juice. Pour the rhubarb mixture into a bowl and refrigerate until thickened.
- Stir the sliced berries into the thickened rhubarb and spoon over the cheesecake. Top with additional sliced strawberries if desired. Cover loosely and refrigerate for 2 hours (or overnight), until topping is set. Serve.
Adapted from Taste of Home
Teesh Osita says
I suck at making cheesecakes and pie crusts, so seeing this two together is making me green with envy! Kelsie, 12 billion is still not enough cheesecakes in my opinion so I hope you have fun reaching that number 😀
Kelsie says
Girl, I know you could pull off this crust. Haha! I’m working on number, like, 3,000 right now so I’ll be at 12 billion in no time. Thanks, Teesh!
grace says
never have i ever baked with rhubarb, though i love it with strawberries! this is indeed an enticing pie. 🙂
Kelsie says
Thank you, Grace!
thatskinnychickcanbake says
LOL, I share a lot of cheesecakes, too. But at least this yummy pie is a manageable size—if I make a massive one, it takes us days and days and days to finish! I love the fruit topping!
Kelsie says
Why do cheesecakes have to be so good? Thank you, Liz!
Abbe@This is How I Cook says
I like your ideas on sustenance and I like this pie! I want a slice the same size as yours!
Kelsie says
Thank you, Abbe!
Katherine | Love In My Oven says
You can’t go wrong with strawberry rhubarb! And Kelsie – never stop posting cheesecakes!! There will never be too many. Especially when they look like this! I always have frozen rhubarb in my freezer, since I harvest it in the summer!!
Kelsie says
Thank you, Katherine! And hey, WHEN is baby girl getting here? I’m ready already!
ingoodflavor says
There can never be too many cheesecake recipes and there can never be too many no-bake pies, especially when weather is approaching. (We are finally making it up to 60 degrees today. Woo hoo)! This pie looks so good, Kelsie! I love the sweet/tart flavor combo!
Kelsie says
Haha! Thank you, Thao!
Miriam @londonkitchendiaries says
What a beautiful cake – can’t wait for rhubarb season kicking off and no I don’t think you could ever post too many cheesecake recipes 🙂
Miriam x
Kelsie says
Thank you, Miriam!
stacey @ the sugar coated cottage says
You can never post too many cheesecakes! I cannot believe this beauty is no bake, sounds amazing! So happy you found your unicorn in the freezer aisle. I have rhubarb growing in our garden, I always forget about it until I see my neighbor picking it when she thinks Im not looking 😉 .
Kelsie says
Thank you, Stacey! Haha–if I were your neighbor I’d steal it too 🙂
Marissa (@pinchandswirl) says
Your food photography ‘tip’ is the best! I totally agree… 😉 And this pie? Pure heaven!
Kelsie says
Haha! Thank you, Marissa!
Carlee says
There is no such thing as too many cheesecakes. It’s not even possible! I am a latecomer to rhubarb, it’s not something my mom ever cooked with, so I’m always excited to try new recipes like this!
Kelsie says
Thank you, Carlee!
Cheyanne @ No Spoon Necessary says
LOL! You can NEVER have too many cheesecake recipes if you ask me! I mean, even 12 billions seems a liiiiittle low. 😉 I absolutely love the combination of strawberry and rhubarb, so you best believe I see an appearance of this cheesecake in my near future! SO YUMMY! Cheers!
Kelsie says
Thank you, Chey! I hope you love it like I did!
annie@ciaochowbambina says
I’d be fine with 12 billion of your cheesecake recipes! And you know how I feel about strawberry rhubarb! Perfection, my friend!
Kelsie says
Thank you so much, Annie!
Kelly @ Kelly Lynn's Sweets and Treats says
You are my cheesecake girl!! I need to try your no bake recipe, because when I attempted my own no bake cheesecake, it never set 🙁 I have never had rhubarb before but I’d try it with cheesecake for sure!! Xoxo
Kelsie says
Aww thanks, Kelly! I bet you’ll love rhubarb, especially with cheesecake 🙂
Dawn - Girl Heart Food says
Never ever too much cheesecake. #TRUTH. I can’t wait until our rhubarb comes in so I can get this on the menu! I love your photography tip about cutting the first piece big. The things we have to do, lol. As always, I want to reach through my screen and take this cake off your hands, but I suspect it’s already gone 😉 Have a wonderful weekend, my friend!
Kelsie says
Haha! Thank you, Dawn! It’s definitely gone–it didn’t last a day 🙂
Mary Ann @ thebeachhousekitchen says
Bring on the cheesecake Kelsie! Strawberry rhubarb is my mom’s favorite! I’ll need to whip this one up this summer when she comes to the Jersey shore!
Kelsie says
You can’t go wrong with strawberry rhubarb! Thank you, Mary Ann!
Kim | The Baking ChocolaTess says
Coming over!! Sweet and tart combo is one of my favorites when using strawberry rhurbarb and in cheesecake!! YUM! 🙂 Save me a piece or two!! 🙂
Kelsie says
I absolutely will! Thank you, Kim!
Milena Perrine says
So this is really a unicorn strawberry rhubarb cheese pie! Sounds pretty cool to me. I only ever tried rhubarb in dessert last summer and was quite impressed. And it wasn’t even in combination with cheesecake. I am loving this recipe because it is totally something I can handle with ease:) For the record – there is never too much cheesecake:) Cheer, Kelsie!
Kelsie says
Haha! Thank you, Milena! Have a great weekend!
David @ Spiced says
Frozen rhubarb, eh? I must admit that I’ve never seen that one either. Pretty soon it’ll be fresh rhubarb season here in upstate, and I’m quite happy about that! Come to think of it, I’ve never tried growing rhubarb…I should look into that! Now as far as this cheesecake pie, I most definitely don’t care if I look ladylike eating it. In fact, I hope I don’t look ladylike. That would just be weird. Instead, I plan to shove a slice of this into my face as quickly as possible. I’ll even take that first slice…just to help hide the evidence and all. 🙂
Kelsie says
Haha! Thank you, David! If you end up growing rhubarb I might just come steal a few stalks because I haven’t been able to find it fresh in forever!