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Rhubarb Berry Cheesecake Pie

 Rhubarb Berry Cheesecake Pie
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
8 ServingsPrep: 35 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon grated lemon peel
  • 6 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 graham cracker crust (9 inches)
  • TOPPING:
  • 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

Directions

  • In a large bowl, beat cream cheese and milk until smooth. Beat in
  • lemon peel, lemon juice, vanilla and salt; pour into crust.
  • Refrigerate, covered, 2 hours.
  • 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.
  • Stir in strawberries and lemon juice. Refrigerate until cold. Serve
  • pie with topping. Yield: 8 servings.

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Rhubarb Berry Cheesecake Pie (continued)

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.