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Strawberry Rhubarb Cheesecake Pie

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A delightful cheesecake pie blending the sweetness of strawberries and the tartness of rhubarb, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 pre-made graham cracker crust
  • 2 cups fresh strawberries, sliced
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the sliced strawberries, chopped rhubarb, sugar, and cornstarch in a medium saucepan and cook over medium heat until thickened, about 5-10 minutes.
  3. Remove from heat and stir in the vanilla extract.
  4. Beat the softened cream cheese in a large mixing bowl until smooth.
  5. Add the sour cream, powdered sugar, and lemon juice, mixing until combined.
  6. Pour half of the cheesecake mixture into the crust.
  7. Layer the fruit mixture on top, then spread the remaining cheesecake filling over the fruit.
  8. Bake for 30-40 minutes until the filling is set and edges are golden.
  9. Cool at room temperature before serving.

Notes

For best results, use room temperature ingredients and avoid overbaking for a creamy texture.

Nutrition

Keywords: cheesecake, dessert, strawberry, rhubarb, pie, spring, summer

Find it online: https://oliviatable.com/strawberry-rhubarb-cheesecake-pie/