Strawberry Rhubarb No-Bake Cheesecake

This No-Bake Strawberry Rhubarb Cheesecake tastes divine and is a total breeze to make! 🍓

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Want a slice of that yummy cheesecake up there? 👆 Let’s get started!

Ingredients Needed for Rhubarb No Bake Cheesecake

1. Store-bought 9″ or 10″ graham cracker crust OR
   • Graham cracker crumbs
   • Butter
   • Brown sugar or granulated sugar
2. Heavy whipping cream
3. Cream cheese
4. Powdered sugar
5. Vanilla extract
6. Sour cream
7. Rhubarb
8. Strawberries

✨ Optional ingredient swap: Want to add a twist? Try using vanilla wafers instead of graham crackers in the crust for a totally different cheesecake experience!

How To Make Rhubarb and Strawberry Cheesecake (Quick Overview)

Step 1: The Topping

The topping is a pretty simple combo of strawberries, rhubarb, powdered sugar, vanilla extract, and water. You’ll reduce it down to a sauce and store it in the fridge while you make and chill the cheesecake. (Unpictured are the diced strawberries that you’ll stir into the sauce after it cools.)

Step 2: The Crust

For this pie, you have the option to use a store-bought crust or whip up a homemade one with my simple recipe below. Just grab some graham crackers (or vanilla wafers), sugar (brown or regular; brown is my personal favorite for graham cracker crusts), and butter.

🥧 A Quick Note About the Crust in the Photos: If you’re thinking, “Hey, that’s not a graham cracker crust!” you’re absolutely right. For these photos, I tried out a gluten-free pie crust recipe that’s still in the works. Once perfected, I’ll share it so you can make this pie for anyone who needs a gluten-free option. Or, you can always use a gluten-free store-bought crust.

If you decide to make your own crust, be sure to refrigerate it after pressing it into your pie pan.

Step 3: The Filling

To make the filling, start by whipping your heavy whipping cream into stiff peaks and then pop it in the fridge. (Some recipes skip this step and whip the cream directly into the cream cheese, but trust me, this two-step process gives the best results!)

In a separate bowl, blend the cream cheese and powdered sugar on medium speed until smooth, making sure to scrape down the sides as needed.

Next, add in the vanilla extract and sour cream, mixing again on medium until the mixture is smooth.

Take the chilled whipped cream out of the fridge and gently fold it into the cream cheese mixture with a silicone spatula. ⚠ Remember: don’t overmix! Overmixing will deflate all your lovely whipped cream.

Now it’s time to assemble your cheesecake!

Pour the filling into your crust and spread it evenly. Cover and refrigerate for 8-12 hours, or slightly longer if possible (I prefer 14).

🍓 To serve, top with strawberry-rhubarb sauce and optionally whipped cream or Cool Whip.

More No-Bake Recipes

• Another delicious dessert recipe is this popular no bake key lime cheesecake. Perfect for any occassion, because so may people love key lime!
• Make this easy cheesecake fluff with berries for parties and family events. It is creamy and delicious!
• A peanut butter pie always works for picnic desserts and holidays like Memorial Day and July 4th picnic foods.
• Chocolate heaven dessert is quick, easy, and loaded with chocolate! Or, try the peanut butter dessert version.

More Dessert Recipes

• Treat your family and friends to these delightful Chocolate Chip Cookies! And for an extra chocolate twist, try these irresistibly chewy Chocolate-Chocolate Chip Cookies.
• Want to skip the chocolate? Whip up this Easy Peanut Butter Cookies Recipe — a guaranteed hit at any party and always a crowd-pleaser!

Strawberry Rhubarb No-Bake Cheesecake

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This No Bake Strawberry Rhubarb Cheesecake tastes divine and is a total breeze to make! 🍓

Servings 8

Course Dessert

Cuisine American

Keyword no bake cheesecake, no bake dessert recipes, rhubarb recipes, rhubarb strawberry cheesecake

Prep Time 30 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Ingredients

Topping Ingredients

• 1 cup rhubarb (chopped into 1” to 1.5” pieces)
• 1/2 cup chopped strawberries
• 1/4 cup diced strawberries
• 1/4 cup water
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Crust Ingredients

• 1 store-bought 9” or 10” graham cracker crust OR
• 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
• 1/4 cup brown sugar or granulated sugar
• 6 tbsp butter (melted)

Filling Ingredients

• 1 cup heavy whipping cream
• 24 oz cream cheese (softened to room temperature)
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup sour cream

Instructions

Topping Instructions

• Add rhubarb, chopped strawberries, water, vanilla, and powdered sugar to a small pan. Bring to a boil, then simmer, uncovered, for 20 minutes.
• The rhubarb should be cooked down and mostly liquified at this point. Because rhubarb is fibrous, it will appear stringy when you stir the mixture.
• Cool and stir in diced strawberries. (If desired, you can add more.) Refrigerate in an airtight container.

Crust Instructions

• If you use a store-bought crust, you’re good to go! To make your own crust, follow these instructions:
• Combine graham crackers crumbs and sugar in a bowl, then add melted butter and combine thoroughly.
• Press crust into the bottom and up the sides of a 9” or 10” pie dish very tightly. Use a measuring cup or back of a spoon to firmly pack the crust.
• Chill for one hour in the fridge.

Filling Instructions

• Add heavy whipping cream to a mixing bowl and whip with mixer (hand or stand) on high speed, scraping down the sides as needed, until the cream reaches stiff peaks (about 2-4 minutes). Immediately place in refrigerator.
• In a separate mixing bowl, combine cream cheese and powdered sugar and mix on medium speed, scraping down the sides as needed, until the mixture is smooth.
• Add vanilla extract and sour cream and again mix on medium until the mixture is smooth, scraping down the sides as needed.
• Remove the heavy whipping cream from the refrigerator and carefully fold it into the cream cheese mixture using a silicone spatula. Do not overmix; overmixing will deflate the whipped cream.
• Remove the crust from the fridge and pour the filling onto the crust. Spread it evenly using a silicone spatula or an offset spatula. The offset spatula requires less effort, so use it if you have it!
• Cover and refrigerate for at least 8-12 hours, if not longer (I try to go for 14 if possible).

Serving Instructions

• Remove cheesecake from the refrigerator and cut with a knife. To get cleaner cuts, microwave a jar of water and place the knife into the water and wipe the water off between each cut.
• Store covered in the fridge for up to five days.
• To serve, top with strawberry-rhubarb topping and optionally whipped cream or Cool Whip.

Notes

• Want to switch up your crust? Instead of using finely crushed graham crackers in the crust, use finely crushed vanilla wafers.
• Want a more vibrant strawberry-rhubarb sauce? Add red food coloring one drop at a time until you reach your desired hue.

Nutrition Disclaimer

Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.

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