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!
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