Ingredients
Graham Cracker Pie Crust
- 1½ cups crushed graham crackers (about 12 full sheets)
- 1/3 cup sugar
- 6 tablespoons butter (melted)
Cream Layer
- 3/4 cup heavy whipping cream
- 8 ounces cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Rhubarb Strawberry Filling
- 1½ cups rhubarb (washed and cut into 1/2″ pieces)
- 1½ cups strawberries (washed and cut into 1/2″ pieces)
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/8 teaspoon almond extract
- 1 teaspoon vanilla extract
Homemade Whipped Cream
- 1½ cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Pie Crust: Preheat your oven to 350°F (175°C). Pulse about 12 full sheets of graham crackers in a food processor until fine crumbs form, yielding about 1½ cups. In a large bowl, mix the crumbs with 1/3 cup sugar and 6 tablespoons melted butter until the mixture resembles wet sand and sticks together when pressed.
- Form and Bake the Crust: Transfer the crumb mixture into a 9″ pie plate. Evenly press the crumbs onto the sides first, then the bottom to create an even crust. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. Remove and let cool while preparing the filling.
- Make the Cream Layer: Using a stand mixer with a whisk attachment, whip 3/4 cup heavy whipping cream until soft peaks form. Set aside. In the same mixer bowl, switch to the paddle attachment and beat 8 ounces room-temperature cream cheese for 30 seconds until smooth. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, and continue beating until light and fluffy, about 2 minutes.
- Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture by hand until no streaks remain. Spread this mixture evenly in the cooled pie crust and smooth the surface. Refrigerate to chill while making the fruit filling.
- Prepare the Rhubarb Strawberry Filling: In a medium saucepan, combine 1½ cups rhubarb pieces, 1½ cups strawberries, 1/3 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1 tablespoon lemon juice. Cook over medium heat, stirring frequently, until the mixture simmers. Continue cooking for 5-7 minutes until rhubarb is soft and filling thickens.
- Finish and Chill the Filling: Remove the saucepan from heat and stir in 1 tablespoon butter, 1 teaspoon vanilla extract, and 1/8 teaspoon almond extract. Transfer the filling to a bowl, allow it to cool to room temperature, then cover and refrigerate for at least 1 hour or up to 24 hours.
- Make the Homemade Whipped Cream: In a large chilled bowl, use a handheld or stand mixer with a whisk attachment to whip 1½ cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Use immediately or store covered in the refrigerator for up to 24 hours.
- Assemble the Pie: Spoon the chilled rhubarb strawberry filling evenly over the cream cheese layer. Top with the homemade whipped cream, or serve the whipped cream on the side. Slice and serve chilled for best flavor and texture. Enjoy your Strawberry Rhubarb Cheesecake Pie!
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the cream layer.
- Press the graham cracker crust firmly and evenly to prevent cracks during baking.
- Allow the fruit filling to cool completely before adding it to the cream layer to prevent melting.
- For a more tart flavor, adjust the sugar in the filling to taste.
- This pie is best served chilled and consumed within 2 days of assembly for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
