Description

This easy and delicious no-bake Strawberry-Rhubarb Cream Cheese Pie recipe is a favorite summertime dessert. This tasty pie uses sweetened condensed milk, cream cheese, key lime juice, homemade vanilla extract, and summer-fresh strawberries and rhubarb to make a perfectly creamy, sweet, and tangy cheese pie.

Ingredients

Scale

Cookie Crust Ingredients

1 recipe graham cracker crust or 2-Ingredient Biscoff cookie crust (sub pre-made crust)

Filling Ingredients

8 ounces cream cheese, room temperature (453g)
one 14-ounce can of sweetened condensed milk (397g)
1/3 cup key lime juice, freshly squeezed (76g) (sub regular lime or lemon juice)
1 teaspoon pure vanilla extract (4g)

Strawberry-Rhubarb Pie Filling Topping Ingredients

15-20 ounces from one recipe strawberry-rhubarb pie filling (550-595g) (sub favorite canned pie filling)

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Instructions

Make the strawberry-rhubarb pie filling (or skip this step if using canned pie filling). Make the pie filling according to the directions, or use your favorite jar or can of store-bought pie filling.
Make the graham cracker crust. Make the graham cracker crust according to the directions, or use your favorite pre-made graham cracker pie crust.
Make the cream cheese filling. Add the cream cheese to a mixing bowl using an electric (or stand mixer) and beat it until light and fluffy (about 3 minutes).Add the sweetened condensed milk and continue beating until well combined, scraping down the sides of the bowl as needed to ensure the mixture is smooth and lump-free. Add the key lime juice (or lemon juice if using) and vanilla extract and beat until well incorporated and smooth.
Pour the filling into the cookie crust and set the pie. Pour the cream cheese mixture into the prepared graham cracker crust and smooth it out evenly. Cover with sustainable plastic wrap, and place it in the refrigerator for at least 4 hours, and up to overnight is even better.
Assemble the pie. When ready to serve, top the cream cheese filling with strawberry-rhubarb pie filling and Enjoy!

Notes

Strawberry Cream Cheese Pie Tips

You don’t have to pre-bake the crust for this pie. I prefer to not bake this graham cracker crust because we like the way it crumbles when you take a bite. Plus, I tend to make this dessert in the summer when I don’t feel like heating the oven even to set a crust. The butter in the recipe helps hold the crust together well enough for our tastes but you can pre-bake it for 5 to 7 minutes at 325°F/162°C and let it cool completely before pouring the cheese-pie base into it.

Adjust the amount of sugar in the strawberry-rhubarb pie filling if desired. Taste the strawberry-rhubarb mixture as it’s cooking and increase the amount of sugar or lime juice to adjust for the natural sweetness and tartness of the fruit.

How to Freeze Cream Cheese Pie

Simply top the cream cheese filling with the pie filling of your choice (cherry, strawberry, blueberry, or even blackberry). Cut a piece of parchment paper or wax paper into a circle to cover the top of the pie, wrap the pie (while still in the springform pan) with sustainable cling film, and freeze.

The day before you want to serve it, pull it out of the freezer and defrost it in the refrigerator overnight. If you’re going to a BBQ or picnic, leave it frozen and pack it in an ice chest or other cooler bag and it’ll be cold and tempered when you need it.

Substitutions & Customizations

Use a pre-made graham cracker or other cookie crust to save time.

To make the cream cheese pie filling thicker, add 1/2 cup (113g) more cream cheese to the filling. This will make the filling a bit less “punchy” in flavor, but it still tastes great.

Substitute other fruit pie fillings for the strawberry-rhubarb pie filling like blueberry cream cheese pie, peach cream cheese pie, mango cream cheese pie, or classic cherry.

Add a little zest from limes or lemons to make the cream cheese pie filling even more citrusy.

Substitute lemon juice for lime juice. If you prefer your cream cheese pies to have a lemony flavor, substitute lemon juice for lime juice.

How to Make Vegan Cream Cheese Pie

Substitute canned Cream of Coconut 1:1 for the Eagle Brand sweetened condensed milk. The cream cheese pie filling will have a coconut flavor, but will still taste great (especially if you’re using lime juice like I do in this recipe).

Use coconut oil or your favorite vegan butter substitute for the graham cracker crust.

Substitute graham crackers that are made with honey, with Nabisco Grahams (Original Nabisco Graham Crackers), or other favorite graham crackers or cookies made without any animal products.

Prep Time: 30 minutes
Refrigerating Time: 4 hours
Cook Time: 0 minutes
Category: Pies + Cobblers + Crostate
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice