Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

"As soon as strawberries and rhubarb come into season, I pull out this recipe so I'm ready to make it when the fruit is at its peak. The combination of flavors and textures simply can't be beat. This cheesecake truly tastes like springtime!"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and refrigerate for 2 hours.
  2. Meanwhile, in a saucepan, bring rhubarb and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin and sugar into rhubarb. Bring to a boil.
  3. Remove from the heat; stir in lemon juice. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3 hours or until set.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Yum! This dessert was very tasty indeed. I used rhubarb that had been frozen since last summer, so I only had to bring it to a boil, since it was already soft from having been frozen. And I d...

Most helpful critical review

This recipe gets 4 stars for flavor, but only 1 star for the fact that the filling just would not set. I followed the recipe to the letter and refrigerated the filling for 4 hours before adding...

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Yum! This dessert was very tasty indeed. I used rhubarb that had been frozen since last summer, so I only had to bring it to a boil, since it was already soft from having been frozen. And I d...

This was divine. The contrast between the tart berry topping and the very sweet, creamy filling is perfect. I chose raspberries to go with the rhubarb, which I think increased the tartness of th...

Very tasty! I had never used rhubarb before, and was pleasantly surprised. The rhubarb and lemon gave the pie a nice tart flavor. The only thing I changed was that I used 3 tbsp of lemon juic...

The reason some of your cheesecakes haven't set is because the lemon juice is the setting agent. If you reduce it, the filling will be runnier. The acid in the juice denatures some of the prot...

Made this one exactly as written. My husband told me to throw out our other strawberry/rhubarb cheesecake pie recipe. The lemon in the cheesecake is a nice addition to the strawberry and rhubarb...

This recipe gets 4 stars for flavor, but only 1 star for the fact that the filling just would not set. I followed the recipe to the letter and refrigerated the filling for 4 hours before adding...

Nice and tart and sweet. Got great reviews from my coworkers. My cheesecake did not set up quite as much as I had liked. I only used 3 1/2 Tbsp of lemon juice only because that is what I had. Ne...

My sisters loved this recipe! Perfect for a summer BBQ. Even my neices and nephews enjoyed it!

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