Strawberry Rhubarb Cheesecake
This strawberry rhubarb cheesecake combines sweet strawberries and tangy rhubarb for a delicious, creamy dessert. It’s the perfect treat for any occasion, easy to make and sure to impress!
Servings: 9
Calories: 516kcal
Ingredients
Crust
- 9 whole graham crackers finely crushed (1 sleeve)
- ½ cup salted sweet cream butter melted
- 1 tablespoon granulated sugar
Cheesecake Layer
- 16 ounces cream cheese softened
- 8 ounces cool whip thawed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Rhubarb Topping
- 2 cups chopped fresh rhubarb ½ inch chunks
- 2 cups fresh strawberries hulled and chopped
- ¾ cup granulated sugar
- 3½ tablespoons cornstarch
- 1½ tablespoons fresh lemon zest 1 lemon
- 1½ tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Crust
- Lightly spray an 8×8-inch baking pan with nonstick spray. Set it aside.
- Using a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the crust mixture into the bottom of the prepared baking pan. Set it aside.
Cheesecake Layer
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 1 to 1½ minutes.
- Add in the whipped topping and continue to mix just until combined.
- Add the powdered sugar and continue mixing until completely incorporated.
- Evenly spread the cheesecake on top of the crust. Cover the cheesecake and chill in the refrigerator for at least 4 hours.
Strawberry Rhubarb Topping
- Using a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Stir to combine completely.
- Cook on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens.
- Allow the topping to cool completely before spreading over the cheesecake.
- Evenly spread the topping over the cheesecake.
Notes
- The cheesecake and topping can be made the night before for assembly the next day.
- You can also use a 9×9 square pan for this cheesecake recipe.
- You can make your own graham cracker crumbs by crushing them in a food processor or with a rolling pin.
- Make sure your rhubarb is at room temperature so that you don’t end up with lumps in your creamy cheesecake filling.
- Use an extra sharp knife dipped in water between slices for beautiful, clean slices when you’re cutting to serve.
Nutrition
Calories: 516kcal | Carbohydrates: 58g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 352mg | Potassium: 255mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1068IU | Vitamin C: 23mg | Calcium: 121mg | Iron: 1mg