Strawberry Rhubarb Cheesecake
Fresh farm-picked strawberries and garden rhubarb come together in this strawberry rhubarb cheesecake for a dessert that is sweet, creamy, tart, and absolutely delicious.
Strawberry and rhubarb are one of my favorite combinations when spring and summer arrive. The strawberries bring natural sweetness, while rhubarb adds that unmistakable tart flavor. However, when you spoon that fruit mixture over a creamy cheesecake filling with white chocolate chips and a buttery graham cracker crust, you get something extra special.
This cheesecake looks impressive, but the recipe is actually very doable.
You start with a simple graham cracker crust made with melted butter, graham cracker crumbs, sugar, and nutmeg. Next, you cook the fresh strawberries and rhubarb into a thick compote. Meanwhile, the cheesecake filling comes together in the stand mixer.
Then comes the fun part.
You spoon the strawberry rhubarb compote over the cheesecake filling and use a toothpick to swirl it throughout the top. After an hour in the oven and some cooling time, you have a beautiful homemade cheesecake ready to slice.
Add a little whipped cream if you like, and you have a dessert that is perfect for spring and summer entertaining.
Why I Love Strawberry Rhubarb Cheesecake
Fresh strawberries bring sweetness and bright berry flavor. Rhubarb, on the other hand, has a tartness that keeps desserts from becoming overly sweet.
Cheesecake provides the creamy, rich base that brings those flavors together. Then, white chocolate chips add little pockets of sweetness throughout the filling.
Finally, the graham cracker crust adds buttery crunch and a subtle hint of nutmeg.
Most importantly, using fresh strawberries and garden rhubarb makes this dessert a celebration of the season.
Fresh Farm-Picked Strawberries
Fresh strawberries make this cheesecake even better.
For this recipe, you will dice 1/2 cup of strawberries for the compote. Since the fruit cooks down with the rhubarb, sugar, vanilla, and tapioca starch, those berries become soft and flavorful.
I love using farm-picked strawberries whenever I can. Fresh berries tend to have a better flavor and plenty of natural sweetness.
If you have ever picked strawberries yourself, you know how quickly the container can disappear before you even make it back to the kitchen.
Of course, grocery store strawberries will work as well. Just choose berries that are ripe and flavorful.
Wash the strawberries, remove the stems, and dice them into small pieces before adding them to the saucepan.
Fresh Garden Rhubarb
Rhubarb is one of those garden ingredients that always makes me excited for warmer weather.
It has a naturally tart flavor, so you generally do not want to eat it raw like a strawberry. However, once you cook it with sugar, it transforms into an incredible ingredient for pies, crisps, sauces, jams, and desserts.
For this cheesecake, you will need 1/2 cup of diced rhubarb.
Dice the rhubarb into small pieces so it cooks down evenly with the strawberries.
The rhubarb adds a wonderful tartness to the sweet strawberry compote. Consequently, the fruit topping tastes bright rather than simply sugary.
If you have rhubarb growing in your garden, this recipe is a great way to use some of it.
The Graham Cracker Crust
A good cheesecake needs a good crust.
This recipe keeps the crust simple with four ingredients:
- 1/2 cup melted butter
- 1 1/2 cups crushed graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon nutmeg
The melted butter helps bind the crumbs together while also giving the crust a rich, buttery flavor.
A little sugar adds sweetness, while the nutmeg gives the crust a warm flavor that works beautifully with the strawberries and rhubarb.
Once you mix everything together, press the crumbs firmly into the bottom of a 9-inch springform pan.
You want an even layer across the bottom so each slice gets a nice crust.
Creamy Cheesecake Filling
The cheesecake filling is rich, creamy, and easy to prepare.
You will need:
- 3 8-ounce packages of softened cream cheese
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 3 eggs
- 1 cup white chocolate chips
Make sure the cream cheese has softened before you begin. Softened cream cheese blends much more easily, which helps you create a smooth filling.
The sour cream adds a little tanginess and contributes to the creamy texture.
White chocolate chips bring extra sweetness throughout the cheesecake. As they bake, they soften into the filling and add another layer of flavor.
Making the Strawberry Rhubarb Compote
The fruit compote is one of the best parts of this recipe.
Add the following ingredients to a small saucepan:
- 1/2 cup diced strawberries
- 1/2 cup diced rhubarb
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons tapioca starch
Stir everything together.
Heat the mixture until it reaches a boil, stirring occasionally.
Continue cooking for about 20 minutes, or until the mixture thickens.
The fruit will soften as it cooks, while the tapioca starch helps create a thicker consistency.
Once the compote has thickened, remove the saucepan from the heat.
Allow it to cool while you prepare the cheesecake filling.
Cooling the compote matters because you do not want to spoon a piping-hot fruit mixture onto your cheesecake filling.
How to Make Strawberry Rhubarb Cheesecake
Now that you have your crust and compote ready, it is time to make the cheesecake.
Step 1: Preheat the Oven
Preheat your oven to 325°F.
Then prepare your 9-inch springform pan with the graham cracker crust.
Step 2: Make the Crust
Melt the butter in a small bowl.
Add the crushed graham cracker crumbs, sugar, and nutmeg.
Stir until everything is evenly combined.
Press the mixture firmly into the bottom of the springform pan.
Set the pan aside while you prepare the filling.
Step 3: Make the Strawberry Rhubarb Compote
Combine the strawberries, rhubarb, sugar, vanilla extract, and tapioca starch in a small saucepan.
Bring the mixture to a boil.
Stir occasionally as the fruit cooks.
After about 20 minutes, the mixture should have thickened. Remove it from the heat and let it cool.
Step 4: Make the Cheesecake Filling
Place the softened cream cheese in the bowl of a stand mixer.
Add the sugar, flour, vanilla extract, sour cream, and eggs.
Beat everything until the filling becomes light and fluffy.
Next, stir in the white chocolate chips.
Take a moment to scrape down the sides of the bowl if needed so everything gets incorporated evenly.
Step 5: Add the Filling
Pour the cheesecake filling over the graham cracker crust.
Smooth the top gently with a spatula if necessary.
Step 6: Add the Strawberry Rhubarb
Drop spoonfuls of the cooled strawberry rhubarb compote over the cheesecake filling.
Do not worry about making the spoonfuls perfectly even.
In fact, a little variation makes the finished cheesecake look even better.
Step 7: Create the Swirl
Grab a toothpick and lightly swirl the strawberry rhubarb compote into the cheesecake filling.
Do not overdo it.
A few gentle swirls create beautiful ribbons of strawberry and rhubarb throughout the top of the cheesecake.
Step 8: Bake
Place the springform pan onto a sheet pan.
Bake the cheesecake at 325°F for 1 hour.
The sheet pan makes moving the springform pan easier and also provides a little extra protection in case anything bubbles or drips.
Step 9: Cool the Cheesecake
Once the cheesecake finishes baking, remove it from the oven.
Allow it to cool at room temperature for 1 hour.
Then place it in the refrigerator for another 2 hours.
This cooling time is important. Cheesecake needs time to firm up before you slice it.
Once it has completely cooled, remove it from the refrigerator, slice, and serve.
Add whipped cream if desired.
Why You Should Not Rush the Cooling Process
I know it can be tempting to slice into a cheesecake as soon as it comes out of the oven.
Trust me, wait.
Cheesecake continues to set as it cools. Refrigeration also helps the filling become firm enough to slice cleanly.
Therefore, giving the cheesecake the full cooling time makes a big difference.
Let it cool for an hour at room temperature first. Then refrigerate it for at least two additional hours.
If you have the time, you can even refrigerate it longer before serving.
The result will be much easier to slice and serve.
Tips for Making the Best Strawberry Rhubarb Cheesecake
Soften the Cream Cheese
This is one of the easiest ways to get a smooth cheesecake filling.
Allow the cream cheese to soften before mixing. Cold cream cheese can leave lumps in the filling.
Cool the Compote
Do not add piping-hot compote to the cheesecake filling.
Let the strawberry rhubarb mixture cool while you make the filling.
Do Not Over-Swirl
The toothpick swirl should be light.
You want distinct ribbons of strawberry rhubarb throughout the cheesecake rather than completely mixing the fruit into the filling.
Use a Springform Pan
A springform pan makes removing cheesecake much easier.
The removable sides allow you to release the cheesecake without trying to lift the entire dessert out of a traditional cake pan.
Give It Time to Chill
This might be the hardest part of the recipe.
The cheesecake needs time to cool and firm up.
Fortunately, once it is in the refrigerator, your job is done.
A Perfect Spring and Summer Dessert
Imagine serving this cheesecake after a backyard dinner on a warm evening.
You have grilled chicken or burgers coming off the grill. Fresh vegetables fill the table, and everyone has enjoyed a relaxed meal outside.
Then you bring out this strawberry rhubarb cheesecake.
The creamy cheesecake filling, buttery graham cracker crust, sweet strawberries, and tart rhubarb make a beautiful ending to the meal.
A dollop of whipped cream on top makes each slice even more inviting.
Because the cheesecake needs several hours to cool, it is also a great dessert to prepare earlier in the day. Then, when dinner is finished, you simply take it out of the refrigerator and slice it.
That means you get to enjoy dessert with everyone else instead of spending the evening in the kitchen.
What Makes Strawberry and Rhubarb So Good Together?
Strawberries and rhubarb are good companions because their flavors balance each other.
Strawberries provide sweetness and bright berry flavor.
Rhubarb brings tartness and a slightly earthy flavor.
Sugar helps soften the rhubarb’s sharpness, while vanilla adds warmth.
Once you spoon that fruit mixture over creamy cheesecake, you get a dessert with several layers of flavor in every bite.
The graham cracker crust adds a buttery, slightly crunchy base. Meanwhile, the white chocolate chips bring extra sweetness to the creamy filling.
Consequently, you get a cheesecake that tastes rich without letting the sweetness completely overpower the fruit.
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries if fresh berries are not available.
However, fresh farm-picked strawberries are my favorite for this recipe.
If you use frozen berries, allow them to thaw first and drain away excess liquid. Too much additional water can affect the consistency of the compote.
Fresh strawberries work especially well when they are in season.
Can I Use Frozen Rhubarb?
Yes.
Frozen rhubarb can work in the compote. As with frozen strawberries, allow it to thaw and drain excess liquid before cooking.
Fresh garden rhubarb is ideal when it is available, though.
Can I Make This Cheesecake Ahead of Time?
Cheesecake is an excellent make-ahead dessert because it needs plenty of time to cool and chill.
You can make this strawberry rhubarb cheesecake earlier in the day and keep it refrigerated until dessert.
You can also make it the day before serving.
In fact, giving the cheesecake plenty of time in the refrigerator can make slicing even easier.
How Should I Store Strawberry Rhubarb Cheesecake?
Keep the cheesecake refrigerated in an airtight container or covered tightly.
Because the recipe contains cream cheese, sour cream, and eggs, refrigeration is important.
Store leftovers in the refrigerator and enjoy them within several days.
Can I Add Whipped Cream?
A little whipped cream on top makes each slice even more delicious.
You can use homemade whipped cream if you want to keep the dessert completely homemade.
Simply add a dollop right before serving.
Frequently Asked Questions
What size pan do I need for strawberry rhubarb cheesecake?
This recipe uses a 9-inch springform pan.
How long does strawberry rhubarb cheesecake bake?
Bake the cheesecake at 325°F for 1 hour.
How long should cheesecake cool before refrigerating?
Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate it for at least 2 additional hours.
Can I use other berries?
Yes. While strawberries are delicious with rhubarb, you could experiment with other fresh berries. However, keep in mind that changing the fruit can change the sweetness and liquid content of the compote.
Why do you use tapioca starch in the fruit topping?
The tapioca starch helps thicken the strawberry rhubarb mixture as it cooks. This creates a thicker compote that works well when spooned over the cheesecake.
Can I make the strawberry rhubarb compote ahead of time?
Yes. You can prepare the compote ahead of time and refrigerate it until you are ready to make the cheesecake. Allow it to cool completely before adding it to the cheesecake filling.
Strawberry Rhubarb Cheesecake Recipe
This strawberry rhubarb cheesecake is a delicious way to celebrate fresh seasonal produce.
Fresh farm-picked strawberries and garden rhubarb turn into a sweet-tart compote that gets swirled through creamy cheesecake filling. White chocolate chips add extra sweetness, while the buttery graham cracker crust gives every slice a delicious foundation.
Take your time with the cooling process, give the fruit compote a few pretty swirls, and let the refrigerator do the rest.
Then slice it up, add a little whipped cream if you like, and enjoy.
If you have fresh strawberries and rhubarb available right now, I hope you give this recipe a try. There is no better excuse to bring a little taste of the garden to the dessert table!
More Strawberry Recipes
Fresh Strawberry Cake
Fresh Strawberry Sangria
Strawberry Brandy Jam
Strawberry Rhubarb Cheesecake
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Equipment
Ingredients
Graham Cracker crust
- 1/2 cup Butter, melted
- 1½ cups Crushed graham cracker crumbs
- 1 tbsp Sugar
- 1/2 tsp Nutmeg
Cheesecake
- 3 8oz packages Cream cheese, softened
- 1 cup Sugar
- 2 tbsp Flour
- 1 tsp vanilla extract
- 1/4 cup Sour cream
- 3 Eggs
- 1 cup White chocolate chips
Strawberry Rhubarb compote
- 1/2 cup Strawberries, diced
- 1/2 cup Rhubarb, diced
- 1/4 cup Sugar
- 1 tsp Vanilla extract
- 1½ tsp Tapioca starch
Instructions
- Preheat the oven to 325℉.
- In a small bowl, melt the butter. Add the graham cracker crumbs, sugar, and nutmeg. Stir to combine all ingredients.
- Press the crumbs onto the bottom of the 9 inch springform pan. Set aside.
- In a small saucepan, combine diced strawberries, diced rhubarb, sugar, vanilla extract, and tapioca starch.
- Heat to a boil, stirring occasionally until the sauce has thickened (about 20 minutes). Remove from heat and allow to cool while preparing the cheesecake filling.
- In a stand mixer, beat the cream cheese, sugar, flour, vanilla, sour cream, and eggs until light and fluffy. Stir in white chocolate chips.
- Pour the filling into the springform pan.
- Drop the strawberry rhubarb compote by the spoonful onto the cheesecake.
- Using a toothpick, swirl the compote lightly into the cheese filling.
- Place the springform pan onto a sheet pan and bake for one hour.
- Remove the cheesecake from the oven and allow to cool at room temperature for one hour before refrigerating for 2 additional hours.
- Once completely cooled, remove from the refrigerator, slice and serve. Add whipped cream if desired.
Nutrition
