If you’re looking to wow your taste buds with a dessert that’s as stunning as it is delicious, then this Rhubarb & Strawberry Cheesecake Recipe is your new best friend. It balances tangy rhubarb and sweet strawberries with the rich, creamy cheesecake base for a bite that sings with every forkful. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe delivers a bright burst of fresh fruit flavor layered on a smooth, luscious filling and buttery crust. Trust me, once you try this Rhubarb & Strawberry Cheesecake Recipe, it will become a cherished slice of happiness in your dessert repertoire.
Ingredients You’ll Need
These ingredients might look simple, but each plays a crucial role in building the irresistible flavor and texture of the cheesecake. From the crisp, flavorful crust to the silky filling and vibrant fruit topping, every component harmonizes perfectly.
- 1 1/2 cups graham cracker crumbs: Provides a sweet and slightly crunchy base that holds the cheesecake together beautifully.
- 1/4 cup granulated sugar: Adds a touch of sweetness to the crust and to the topping mixture.
- 1/2 tsp ground cinnamon (optional): Adds a warm, subtle spice that complements both crust and fruit.
- 1/2 cup unsalted butter, melted: Binds the graham cracker crumbs into a sturdy, buttery crust with rich flavor.
- 3 (8 oz) packages cream cheese, softened: The creamy heart of the cheesecake, delivering that classic smooth texture.
- 1 cup granulated sugar: Sweetens the cheesecake filling so every bite is perfectly balanced.
- 2 large eggs: Helps set the cheesecake, giving it structure without heaviness.
- 1 tsp vanilla extract: Infuses the filling with a warm, inviting aroma and flavor.
- 1/4 cup sour cream: Adds creaminess and a slight tang that brightens the filling.
- 1/4 cup heavy cream: Enhances the richness and silkiness of the cheesecake texture.
- 1 1/2 cups chopped rhubarb: Brings tangy brightness and a beautiful pinkish color to the topping.
- 1 cup strawberries, hulled and sliced: Adds juicy sweetness and fresh berry flavor to balance the rhubarb.
- 1/2 cup granulated sugar: Sweetens the fruit topping to perfection.
- 1 tbsp lemon juice: Lends a zesty brightness that highlights the fruit’s natural flavors.
- 1/4 tsp ground cinnamon (optional): Adds a delicate spice to the fruit topping if desired.
- 1 tbsp cornstarch (optional, to thicken): Helps create a luscious, jam-like consistency for the topping.
How to Make Rhubarb & Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon if you’re using it. Pour in the melted butter and stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. This step is essential to get that crisp base that supports the creamy cheesecake without falling apart. Bake it for 8 to 10 minutes until it’s lightly golden, then set it aside to cool completely.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar together until smooth and dreamy. Add the eggs one at a time, beating well after each to ensure everything blends perfectly and your cheesecake will have a silky, uniform texture. Mix in the vanilla extract, sour cream, and heavy cream. The sour cream and heavy cream are what make this cheesecake ultra creamy and add a subtle tang that balances the sweet topping wonderfully.
Step 3: Bake the Cheesecake
Pour the filling evenly over the cooled crust and spread it gently with a spatula to level. Bake for 50 to 60 minutes, watching for a center that is set but still with a slight jiggle—this guarantees the perfect creamy consistency. Once baked, turn off the oven and leave the cheesecake inside, with the door slightly ajar, for about an hour. This slow cooling step prevents cracks and helps set the cheesecake evenly. Then, remove it to cool completely at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
Step 4: Prepare the Rhubarb & Strawberry Topping
While the cheesecake chills, combine the chopped rhubarb, sliced strawberries, sugar, lemon juice, and cinnamon in a saucepan over medium heat. Cook, stirring occasionally, until the fruit softens and releases its juices, about 8 to 10 minutes. For a thicker, glossy topping, stir in a cornstarch slurry and cook a few more minutes until it thickens nicely. Let the topping cool to room temperature so it sets just right atop the cheesecake.
Step 5: Assemble and Serve
Finally, spoon the luscious rhubarb and strawberry topping evenly over your chilled cheesecake. The vibrant colors create a breathtaking contrast against the creamy white filling, making it almost too pretty to eat. Serve chilled for the best texture and a refreshing burst of flavor in every bite.
How to Serve Rhubarb & Strawberry Cheesecake Recipe
Garnishes
For a final touch that feels extra special, try topping your cheesecake with a few fresh strawberry slices or a sprig of mint. Whipped cream adds a cloud-like softness that pairs beautifully with the tang of the fruit topping. If you love texture, a sprinkle of toasted almond slivers or crushed graham crackers on top will give a wonderful crunch to each bite.
Side Dishes
This cheesecake is spectacular on its own, but if you want to elevate your dessert spread, consider pairing it with a scoop of vanilla bean ice cream or a refreshing glass of sparkling rosé. Light fruit sorbets also complement the rhubarb & strawberry topping while keeping the whole experience bright and fresh.
Creative Ways to Present
Want to impress guests? Serve individual mini cheesecakes with a dollop of the rhubarb & strawberry topping in pretty glass jars or on small plates adorned with edible flowers. For a casual vibe, stack thick slices layered with extra fruit toppings and share on a rustic wooden board. Each spin on presenting this Rhubarb & Strawberry Cheesecake Recipe showcases its vibrant colors and invites everyone to dig in joyfully.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your cheesecake, cover it tightly with plastic wrap or place it in an airtight container and refrigerate. Proper storage keeps the cheesecake fresh for up to 5 days, letting you savor that beautiful flavor over multiple indulgent moments.
Freezing
This cheesecake also freezes wonderfully! Wrap it securely with plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge and add fresh fruit toppings if desired for a taste that’s just as delightful as freshly made.
Reheating
Cheesecake is best served chilled, so there’s no need to reheat. Let refrigerated or thawed slices come to room temperature slightly if you prefer a softer texture, but be careful not to leave them out too long or they will lose their creamy consistency.
FAQs
Can I use frozen rhubarb and strawberries instead of fresh?
Yes! Frozen fruit works well, just be sure to thaw and drain any excess liquid before cooking to avoid a too watery topping.
Is it necessary to let the cheesecake cool in the oven after baking?
Absolutely. This gradual cooling step helps prevent cracks and keeps the cheesecake silky without overcooking the edges.
Can I make this Rhubarb & Strawberry Cheesecake Recipe gluten-free?
Definitely. Just substitute the graham cracker crumbs with gluten-free alternatives or crushed gluten-free cookies for the crust.
How long does the rhubarb and strawberry topping keep?
Store leftover topping in an airtight container in the fridge for up to 3 days. Stir gently before serving if it thickens too much.
Can I prepare the cheesecake and topping in advance for a party?
Yes! You can make the cheesecake up to two days ahead and the topping one day ahead. Assemble right before serving to keep everything fresh and vibrant.
Final Thoughts
This Rhubarb & Strawberry Cheesecake Recipe is truly a slice of pure joy. The balance of tart and sweet fruit with a creamy, dreamy base is something I can’t recommend enough. It’s perfect for sharing with loved ones or simply treating yourself to a decadent homemade delight. Give it a go and watch how quickly it disappears from the table!
Print
Rhubarb & Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb & Strawberry Cheesecake is a luscious dessert featuring a buttery graham cracker crust topped with a creamy, smooth cheesecake filling. Finished with a fresh, tangy rhubarb and strawberry topping, it offers a perfect balance of sweetness and tartness, ideal for any special occasion or a delightful treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Rhubarb & Strawberry Topping
- 1 1/2 cups chopped rhubarb
- 1 cup strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp cornstarch (optional, to thicken)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and optional cinnamon. Add melted butter and stir until the mixture is well blended.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract, sour cream, and heavy cream until fully combined.
- Bake Cheesecake: Pour the filling over the cooled crust and spread evenly. Bake for 50-60 minutes until the edges are set and slightly golden, and the center has a slight jiggle. A toothpick inserted should come out clean.
- Cool the Cheesecake: Turn off oven and leave cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Remove and cool completely at room temperature.
- Chill Cheesecake: Refrigerate the cooled cheesecake for at least 4 hours or overnight to set fully.
- Prepare Topping: In a medium saucepan, combine chopped rhubarb, sliced strawberries, sugar, lemon juice, and optional cinnamon. Cook over medium heat, stirring occasionally, for 8-10 minutes until fruit softens and juices are released.
- Thicken Topping (Optional): If a thicker topping is desired, mix cornstarch with 1-2 tablespoons cold water, add to fruit mixture, and cook for an additional 2-3 minutes until thickened. Remove from heat and cool to room temperature.
- Assemble Dessert: Once the cheesecake is well chilled, spoon the rhubarb and strawberry topping evenly over the cheesecake surface.
- Serve: Serve the cheesecake chilled to enjoy the perfect balance of creamy texture and fresh fruit flavors.
Notes
- To ensure a smooth cheesecake filling, use room temperature cream cheese.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- The optional cinnamon adds a warm spice note to both crust and topping.
- Thickening the fruit topping with cornstarch is optional, depending on your preferred consistency.
- For easiest removal, run a knife around the springform pan edges before unlocking.
