Strawberry Rhubarb No Bake Cheesecake

Serves: 8-10 Prep time: 25 min Cook Time: 10-15 mins Total Time: 40 mins

Ingredients

6 cups chopped rhubarb

1/4 cup water

2 cups diced strawberries

2 block cream cheese

473ml carton whipping cream

2 tbsp lemon juice

4 tbsp powdered sugar

2 tbsp white sugar

1/4 cup butter melted

3 cups graham crumbs

Directions:

1. Cook the Rhubarb:
   In a small pot, combine the rhubarb, water, and white sugar. Cook over medium heat until the rhubarb is fully softened and "stewed," stirring occasionally. Once done, transfer the mixture to a bowl and place it in the fridge or freezer to cool slightly.

2. Prepare the Cream Cheese Filling:
   While the rhubarb is cooking, add the cream cheese blocks, powdered sugar, and lemon juice to a stand mixer or large bowl. Beat on medium-high speed until smooth.
   Add the whipping cream and continue whipping on high until stiff peaks form. Gently fold in the chopped strawberries.

3. Make the Crust:
   In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture into the bottom of a 9" springform pan or baking dish to form the crust.

4. Assemble the Dessert:
   Once the rhubarb has cooled slightly, spread it evenly over the graham crust. Then layer the cream cheese mixture on top. Smooth out the surface with a spatula.

5. Garnish & Chill:
   Garnish with extra strawberries and graham crumbs if desired.

   • If using a springform pan, chill overnight.

   • If using a baking dish, chill for at least a couple of hours before serving.

6. ENJOY!

Recipe Author/Source

Recipe Haley Crofton-Sleigh photos property of Hofstede’s Country Barn