Strawberry Rhubarb Cheesecake

Sweet and tart strawberry rhubarb cheesecake topped with whipped cream and a strawberry rhubarb compote. It's filled with strawberries and rhubarb that's been cooked down to a paste and swirled into the cheesecake!
Strawberry Rhubarb Cheesecake

Strawberry Rhubarb Cheesecake

Here are some things that I'm all about. Strawberry.. rhubarb.. cheesecake.. Put them together for a strawberry rhubarb cheesecake and I'm one happy little lady.

Well, mostly happy except for in the morning when I get on the scales. That's the price of being a dedicated taste tester of your own recipes though.

Strawberry Rhubarb Cheesecake

brownie mix cookies
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Some people such as my husband will get super freaky over anything green no matter how incredible it tastes. Others that love rhubarb need to get down on this cheesecake.

It's sweet, tart, and has bits of strawberries and rhubarb, it's topped with an amazing compote and is in my belly. Picture me rubbing my belly like Santa does because he's real. Yeah, that's what I'm doing.

Strawberry Rhubarb CheesecakeI love it when rhubarb is in season. I have some at my house, my parents and my in-laws let me pick theirs. What I'm getting at is to be prepared for a few more recipes coming your way.

It's a good thing for the rhubarb lovers of the world. If you hate it, try it again. If that doesn't work, stay tuned for some non-rhubarb recipes. I'll scatter the goodness here and there not to overwhelm you with green tarty goodness.

I promise. 🙂

Strawberry Rhubarb CheesecakeStrawberry Rhubarb Cheesecake

Here's a fun fact that I recently learned. The leaves of rhubarb are toxic. Don't eat them. They've never appealed to me anyhow, thank goodness.

How to make strawberry rhubarb cheesecake

Delicious strawberry rhubarb cheesecake presentation on a pristine white plate.

Strawberry Rhubarb Cheesecake

Sweet and tart strawberry rhubarb cheesecake topped with whipped cream and a strawberry rhubarb compote. It's filled with strawberries and rhubarb that's been cooked down to a paste and swirled into the cheesecake!
4.65 from 31 votes
Prep Time 45 minutes
Cook Time 2 hours
Chill Time 8 hours
Total Time 10 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 670 kcal


Strawberry Rhubarb Compote Filling

  • 1 ½ cups strawberries hulled and quartered
  • 1 ¾ cups rhubarb chopped
  • 3 tablespoons granulated sugar



  • 24 ounces cream cheese room temperature
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream

Whipped Cream

  • ½ cup heavy cream
  • 1 ½ tablespoon powdered sugar

Strawberry Rhubarb Compote

  • 1 cups rhubarb chopped
  • ¾ cups strawberries hulled and quartered
  • cup granulated sugar


Strawberry Rhubarb Compote Filling

  • In a medium saucepan, add in the strawberries, rhubarb, and sugar. Turn the heat to medium/high and mash the strawberries to get the juices going.
  • Let cook until the strawberries thicken up and becomes a paste. This will take about 10 to15 minutes. If there is still liquid in the filling, keep cooking it down. (Watch the video above to see the consistency of my paste when I add it to the cheesecake batter.) Place in a dish, cover with plastic wrap and place in the fridge to chill overnight.

Strawberry Rhubarb Compote for garnish

  • In a saucepan, add in the strawberries, rhubarb, and sugar. Mash the strawberries to get the juice flowing.
  • Place over medium heat and let cook for about 10 minutes. Place in a bowl, cover with plastic wrap, and chill overnight. This compote shouldn't be cooked down to a paste.


  • Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
  • In a mixing bowl, add in the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
  • Press the graham cracker crust evenly into the bottom and up the sides of the prepared pan.
  • Place in the oven and bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.


  • In a mixing bowl, add in the cream cheese and granulated sugar. Beat with a hand mixer on medium until smooth. Scrape down the bowl.
  • Add in the strawberry rhubarb compote filling, vanilla, and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
  • Add in the sour cream and mix on medium until combined.
  • Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
  • Add the cheesecake batter into the prepared pan on top of the crust. 
  • Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
  • Fold a piece of tin foil in half to make a tin foil tent. Cover the top of the cheesecake with the tin foil tent. This will prevent the top from browning.
  • Bake at 325 for 1 hour 50 minutes to 2 hours OR until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Whipped Cream for garnish

  • Add the heavy cream into a bowl. Whip on medium speed until it forms soft peaks.
  • Add in the powdered sugar and mix until stiff peaks form.
  • Add the whipped cream in a piping bag with a 1M tip. Pipe swirls around the edge of the chilled cheesecake.
  • Pour the strawberry rhubarb compote in the center of the cheesecake.
  • Cut and serve.


Calories: 670kcalCarbohydrates: 60gProtein: 9gFat: 45gSaturated Fat: 25gCholesterol: 193mgSodium: 474mgPotassium: 323mgFiber: 2gSugar: 48gVitamin A: 1645IUVitamin C: 16mgCalcium: 160mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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  1. I am in the process of making this now. Am I reading recipe correctly, as it seems to take 2 days to make.

    1. Yes it does take two days. The compote needs to chill as well as the cheesecake. However, it is definitely worth the wait!

    1. You can definitely use frozen rhubarb. Let it thaw and drain/discard any liquid from the frozen rhubarb. Then use it exactly as directed!

  2. I was a cheesecake virgin. I had never liked cheesecake, but wanted a challenge, so I followed this recipe to the letter; I also had done some of my own research about what can go wrong with cheesecakes, which was so very helpful!
    This was the first cheesecake I made, and it turned out SUPER!! I made it again for Christmas Day dessert, and it was a BIG HIT!! I LOVE rhubarb, as did the crowd on Christmas. I love cheesecakes now!!!!
    This makes a hearty cheesecake, which makes it more desirable {in my opinion}, that I’ve had to bake an extra 30-40 minutes for it to pass the “wiggle” test. I appreciate the detailed instructions, for a “first timer!” THANKS, MIRANDA! ;-}5 stars

  3. I can't believe some of these reviews. You need to learn how to make a cheesecake, before leaving a review.
    I am trying to figure out if this is a good recipe, but all the people that have tried it, don't know what they are doing. It clearly says, cook down to a paste. Cheesecake should jiggle in the center, then you let it come to room temperature, and put it in the fridge overnight, 8-12 hours.

4.65 from 31 votes (19 ratings without comment)

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