Rhubarb Cream Cheese Dessert (Easy Cheesecake Pie)
This dreamy Rhubarb Cream Cheese Dessert layers a buttery crust, silky cheesecake filling, and tangy rhubarb topping into one irresistible pie you will make all spring long.
The Rhubarb Cream Cheese Dessert You Will Want to Make Every Spring
If you have a bundle of rhubarb sitting on your counter and no idea what to do with it, this is the recipe you have been looking for. This Rhubarb Cream Cheese Dessert is part cheesecake, part pie, and completely irresistible. It has a buttery shortbread crust on the bottom, a cloud-like cream cheese filling in the middle, and a glossy, jewel-toned rhubarb topping that is tangy, sweet, and deeply satisfying.
This is the kind of dessert that disappears fast at potlucks. It is simple enough for a weeknight treat but impressive enough to bring to a dinner party. Whether you call it a Rhubarb Cheesecake Pie, a Rhubarb Cream Cheese Pie, or simply the best thing you made all season, one thing is certain: it will become a spring staple in your kitchen.
Why This Rhubarb Cheesecake Recipe Works So Well
Rhubarb is notoriously tart, and that is exactly what makes it such a perfect partner for cream cheese. The richness of the cheesecake layer balances the bright acidity of the rhubarb topping without dulling it. Every bite has contrast: crisp and buttery from the crust, silky and tangy from the filling, and jammy and vibrant from the topping.
A few things that make this Easy Rhubarb Cheesecake stand out from the rest:
- Sour cream in the filling makes it ultra smooth and adds a gentle tang that complements the rhubarb.
- The rhubarb topping is cooked separately so it gets perfectly thick and glossy rather than watery.
- The shortbread crust holds up beautifully to the creamy filling, even after chilling overnight.
Chef's Tip: Do not skip chilling this dessert for at least 2 hours before serving. The layers need time to set and the flavors need time to meld. Overnight chilling gives you the cleanest slices and the best flavor.
The Right Tools Make the Difference
For the smoothest cream cheese layer and the most even bake, a reliable hand mixer and a sturdy 9-inch baking pan are essential. Using quality ingredients, especially full-fat cream cheese and real butter, is what separates a good Rhubarb Cream Cheese Dessert from a great one.
How to Make Rhubarb Cheesecake Step by Step
The Shortbread Crust
This crust is three ingredients: flour, powdered sugar, and cold butter. It comes together in minutes and bakes into a golden, crumbly base that stays crisp even under the creamy filling. Press it firmly and evenly into your pan so it bakes uniformly.
The Cream Cheese Filling
Beat your cream cheese until it is completely smooth before adding anything else. Lumps at this stage will stay lumps in the finished dessert. Add the egg, vanilla, and sour cream, then beat just until combined. Overbeating incorporates too much air and can cause cracking.
The Rhubarb Topping
This is where the magic happens. Cooking the rhubarb down with sugar draws out its bright pink juices, and the cornstarch slurry transforms those juices into a thick, spoonable sauce. Let it cool before spreading it over the cheesecake layer so it does not melt or slide.
Ready to bring it all together? Here is the full recipe:
Rhubarb Cream Cheese Dessert (Easy Cheesecake Pie)
This dreamy Rhubarb Cream Cheese Dessert layers a buttery crust, silky cheesecake filling, and tangy rhubarb topping into one irresistible pie you will make all spring long.
Ingredients
- 1 cup all-purpose flour, for the crust
- 1/4 cup powdered sugar, for the crust
- 1/2 cup unsalted butter, cold and cubed, for the crust
- 8 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar, divided, half for filling and half for rhubarb
- 1 large egg, room temperature, for the cheesecake filling
- 1 tsp vanilla extract, pure
- 3 cups fresh rhubarb, trimmed and chopped into 0.5-inch pieces
- 2 tbsp cornstarch, for thickening the rhubarb topping
- 2 tbsp water, for the rhubarb slurry
- 1/2 cup sour cream, full-fat, for extra creaminess in the filling
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch square or round baking pan.
Make the crust: In a medium bowl, combine the flour and powdered 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 pan.
Bake the crust for 12 to 15 minutes until lightly golden around the edges. Remove from the oven and let cool for 5 minutes.
Make the cream cheese filling: Using a hand mixer or stand mixer, beat the softened cream cheese and 0.25 cup of the granulated sugar together until completely smooth and fluffy, about 2 minutes.
Add the egg, vanilla extract, and sour cream to the cream cheese mixture. Beat on medium speed until fully combined and silky, scraping down the sides of the bowl as needed.
Pour the cream cheese filling over the warm crust and spread into an even layer.
Bake for 20 to 25 minutes, until the cheesecake layer is just set with a very slight jiggle in the center. Remove from the oven and allow to cool completely.
While the cheesecake cools, make the rhubarb topping: Combine the chopped rhubarb, the remaining 0.25 cup granulated sugar, and 1 tablespoon of water in a small saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes until the rhubarb breaks down and releases its juices.
Stir together the cornstarch and remaining 1 tablespoon of water in a small bowl until smooth. Pour into the rhubarb mixture and stir constantly for 1 to 2 minutes until the topping thickens. Remove from heat and let cool for 10 minutes.
Spoon the rhubarb topping evenly over the cooled cheesecake layer. Refrigerate for at least 2 hours, or overnight, before slicing and serving.
Equipment
- 9-inch square or round baking pan
- Pastry cutter or fork
- Hand mixer or stand mixer
- Medium mixing bowl
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
Notes
Serving, Storing, and Variations
Serving: This Rhubarb Cheesecake is best served cold, straight from the refrigerator. A small dollop of whipped cream on each slice is a lovely finishing touch, though it absolutely does not need it.
Storing: Cover leftovers tightly and refrigerate for up to 4 days. The dessert actually tastes even better on day two once the flavors have had more time to develop.
Variations to Try:
- Stir a teaspoon of lemon zest into the cream cheese filling for a brighter flavor.
- Add a handful of fresh strawberries to the rhubarb topping for a classic Strawberry Rhubarb Cream Cheese twist.
- Use a graham cracker crust instead of the shortbread base for a more traditional cheesecake feel.
However you make it, this Rhubarb Cream Cheese Dessert is one of those recipes that earns a permanent spot in your spring baking rotation. Once you try it, plain rhubarb crisp will feel like it is missing something.
