Rhubarb Cream Cheese Dessert (Easy Cheesecake Pie)
This easy rhubarb cream cheese dessert layers a buttery crust, silky cheesecake filling, and tangy rhubarb topping into one show-stopping pie you'll make all spring and summer long.
The Rhubarb Cream Cheese Dessert You Will Make Every Spring
If you have ever stood in your garden staring at an armful of rhubarb wondering what to do with it beyond the classic strawberry pie, this recipe is your answer. This rhubarb cream cheese dessert is part cheesecake, part pie, and completely irresistible. It has a buttery shortbread-style crust, a silky smooth cream cheese filling, and a glossy, jammy rhubarb topping that ties everything together with the perfect balance of tart and sweet.
This is the kind of dessert that disappears fast at potlucks. People will ask you for the recipe before they have even finished their first square.
Why This Recipe Works So Well
What makes this easy rhubarb cheesecake so satisfying is the combination of textures and flavors working together. The crust is pressed in like a bar cookie, no rolling required. The cream cheese layer bakes up dense and rich without needing a water bath. And the rhubarb topping cooks down into a thick, jewel-toned compote that cuts right through the richness of the filling.
A few things that genuinely matter here:
- Full-fat cream cheese gives you the richest, creamiest filling. Do not substitute the low-fat version.
- Room temperature ingredients are non-negotiable. Cold cream cheese will leave lumps in your filling no matter how long you beat it.
- Fresh rhubarb gives the brightest flavor, but well-drained frozen rhubarb is a solid backup in the off-season.
Chef's Tip: If your rhubarb is very tart, taste the topping as it cooks and add an extra tablespoon of sugar if needed. Every stalk is different.
The Right Tools Make a Difference
For a smooth, lump-free cream cheese filling and a perfectly pressed crust, having the right kitchen tools really does change the outcome. A good electric hand mixer and a sturdy 9x13-inch baking dish are the two things you will reach for most in this recipe.
How To Make Rhubarb Cheesecake, Step by Step
This rhubarb cheesecake recipe comes together in three simple stages: the crust, the filling, and the rhubarb topping. Each layer is straightforward on its own, and once they come together in the fridge overnight, the result is spectacular.
The Crust
Think of this as a sturdy, slightly sweet shortbread base. You press it straight into the pan with your fingers, no rolling pin needed. Bake it until just barely golden so it holds up under the creamy filling without getting soggy.
The Cream Cheese Filling
This is a classic rhubarb cream cheese pie filling. Beat the cream cheese and sugar until completely smooth, add eggs one at a time, then fold in sour cream and vanilla. The sour cream adds a subtle tang that plays beautifully against the sweet crust and tart rhubarb on top.
The Rhubarb Topping
While the cheesecake layer bakes, your rhubarb topping cooks on the stovetop in about 10 minutes. It thickens quickly into something close to a soft jam, and spooning it over the warm cheesecake layer while both are still slightly warm helps the two bond together as they chill.
Chef's Tip: Do not skip the chilling step. At least 3 hours in the refrigerator is necessary for clean slices. Overnight is even better.
Ready to bring this gorgeous rhubarb cream cheese pie to life? Here is the full recipe:
Rhubarb Cream Cheese Dessert (Easy Cheesecake Pie)
This easy rhubarb cream cheese dessert layers a buttery crust, silky cheesecake filling, and tangy rhubarb topping into one show-stopping pie you'll make all spring and summer long.
Ingredients
- 1 1/2 cups all-purpose flour, for the crust
- 1/4 cup granulated sugar, for the crust
- 1/2 cup unsalted butter, cold, cut into small cubes
- 16 oz cream cheese, full-fat, room temperature
- 3/4 cup granulated sugar, for the cheesecake filling
- 2 large eggs, room temperature
- 1/2 cup sour cream, full-fat
- 1 tsp pure vanilla extract
- 3 cups fresh rhubarb, trimmed and cut into 0.5-inch pieces
- 1/2 cup granulated sugar, for the rhubarb topping
- 2 tbsp cornstarch
- 1/4 cup water
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Make the crust: In a medium bowl, combine 1.5 cups flour and 0.25 cup sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared baking dish.
Bake the crust for 15 minutes, until very lightly golden. Remove from the oven and let cool for 10 minutes.
Make the cheesecake filling: Beat the cream cheese and 0.75 cup sugar together with an electric mixer on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until just combined.
Pour the cream cheese filling evenly over the warm crust and spread into an even layer.
Return to the oven and bake for 30 to 35 minutes, until the edges are set and the center has just a slight jiggle. Do not overbake.
While the cheesecake layer bakes, make the rhubarb topping: Combine the rhubarb, 0.5 cup sugar, cornstarch, and water in a medium saucepan over medium heat. Cook, stirring frequently, for 8 to 10 minutes until the rhubarb breaks down and the mixture thickens. Remove from heat and let cool for 10 minutes.
Once the cheesecake layer is out of the oven, spoon the rhubarb topping evenly over the surface.
Let the dessert cool to room temperature, then refrigerate for at least 3 hours or overnight before slicing and serving.
Equipment
- 9x13-inch baking dish
- Electric hand mixer or stand mixer
- Medium saucepan
- Pastry cutter or food processor
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
Notes
Serving and Storing Your Rhubarb Dessert
Serve these cold, straight from the fridge, cut into squares. They hold their shape best when fully chilled. A small dollop of lightly sweetened whipped cream on top is a lovely touch but completely optional since this rhubarb cream cheese dessert is rich and satisfying all on its own.
Leftovers keep covered in the refrigerator for up to 4 days. This also makes a wonderful make-ahead dessert for holidays, spring brunches, or any time you want to get ahead of your prep without sacrificing quality.
