Description
A bright, tart Strawberry Rhubarb Cheesecake Pie blends sweet strawberries and tangy rhubarb with a creamy cheesecake layer in a stunning dessert.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup strawberries, sliced
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 egg
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Unroll the pre-made pie crust into a 9-inch pie dish.
- Chop the rhubarb into small, even pieces and slice the strawberries.
- Combine the sliced strawberries, rhubarb, 1/2 cup sugar, cornstarch, and vanilla extract in a bowl.
- Beat the softened cream cheese in another bowl until smooth. Add 1/2 cup powdered sugar, lemon juice, and egg, then mix until creamy.
- Pour the fruit mixture into the prepared pie crust and spread evenly.
- Gently spoon the cream cheese mixture over the fruit layer.
- Bake for 45–50 minutes or until set.
- Cool the pie on a rack for at least 30 minutes then chill in the refrigerator for at least 2 hours.
Notes
For best texture, chill overnight before serving. Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg