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Rhubarb Berry Cheesecake Pie Recipe
Rhubarb Berry Cheesecake Pie Recipe photo by Taste of Home

Rhubarb Berry Cheesecake Pie Recipe

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My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
TOTAL TIME: Prep: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 6 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 graham cracker crust (9 inches)
  • 2 cups sliced fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 pint fresh strawberries, hulled and halved lengthwise
  • 2 teaspoons lemon juice

Nutritional Facts

1 piece equals 435 calories, 20 g fat (10 g saturated fat), 48 mg cholesterol, 289 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon peel, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
  2. Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
  3. Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping. Yield: 8 servings.
Originally published as Rhubarb Berry Cheesecake Pie in Country Woman May/June 2005, p33

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Reviewed Jul. 19, 2015

"Anyone have any comment?"

Reviewed Jul. 12, 2015

"Very simple and easy to make. My family does not like rhubarb, so I subbed blueberries for the rhubarb but did use the strawberries. Other than that made the recipe as stated (except did cut back some on sugar since not using rhubarb). My family gobbled it up."

Reviewed Jul. 15, 2014

"Wow, wow, wow. I got tons of great feedback on this, and it was simple and delicious. Everyone keeps asking me for the recipe! I love rhubarb and will now make this every year!"

Reviewed Jun. 5, 2014

"Would not make this again! Cheesecake didn't set up and was WAY too sweet!"

Reviewed May. 6, 2013

"This is a lovely summery and light recipe. Sweet enough and with a fresh lemony twist. I loved it!"

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