No Bake Strawberry Rhubarb Cheesecake
A creamy no-bake cheesecake filled with the sweet and tart flavors of fresh strawberries and rhubarb, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups strawberries, sliced
- 1 cup rhubarb, chopped and cooked
- 1/2 cup sugar (for rhubarb)
Instructions
- Make the crust: Crush your graham crackers and combine with melted butter. Press into a springform pan and chill for 15 minutes.
- Prepare the rhubarb: Cook chopped rhubarb with half of the sugar until soft, about 5-7 minutes. Let cool.
- Make the filling: Beat cream cheese and remaining powdered sugar until smooth. Mix in vanilla, then fold in whipped heavy cream. Gently incorporate cooled rhubarb.
- Fill the crust: Spoon filling into the chilled crust, smoothing it out.
- Chill the cheesecake: Cover and refrigerate for at least 4 hours, preferably overnight.
- Decorate and serve: Top with additional sliced strawberries just before serving.
Notes
Great for summer parties and can be made a day in advance. Store leftovers tightly wrapped in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake cheesecake, strawberry cheesecake, rhubarb cheesecake, summer dessert
Find it online: https://mapleladle.com/no-bake-strawberry-rhubarb-cheesecake/