Rhubarb Strawberry Cheesecake

Making a classic Rhubarb Strawberry Cheesecake is one of the best ways to usher in summer. It’s also a fantastic midwestern dessert that most folks don’t want to share… we like to keep these gems to ourselves! 😉

Course Dessert
Cuisine American
Keyword cheesecake, rhubarb cheesecake
Prep Time 20 minutes
Cook Time 2 hours
Cooling Time 30 minutes
Total Time 2 hours 20 minutes
Servings 12
Author Amanda Rettke


Rhubarb Sauce

  • 2 1/2 cups thinly sliced fresh rhubarb
  • 1/3 cup granulated sugar
  • 2 tbsp. orange juice
  • 9 ounces white baking chocolate


  • 2 cups finely crushed Oreo cookies, about 18 cookies without the centers
  • 1/3 cup butter, melted


  • 3 packages (24 ounces) cream cheese, room temperature
  • 7 ounces sour cream, room temperature
  • 1/2 cup granulated sugar
  • 1 tbsp. cornstarch
  • 2 tsp. McCormick® vanilla
  • 1/2 tsp. salt
  • 3 extra large eggs, room temperature
  • 1 pint strawberries washed and tops removed
  • 1/4 cup strawberry jelly/jam
  • 2 tbsp. water
  • 8 ounces whipped cream, (or make from scratch)


Rhubarb Sauce

  1. In a medium saucepan, combine rhubarb, 1/3 cup sugar, and orange juice. Bring just to boiling; reduce heat. Cook, uncovered, about 5 minutes or until rhubarb is tender, stirring occasionally; set aside to cool.

  2. In a heavy small saucepan, melt white chocolate over very low heat, stirring occasionally. Set aside to cool.


  1. In a medium bowl, combine oreo cookie crumbs and butter. Spray pan with non-stick spray then press crumb mixture onto the bottom of a 10-inch springform pan.


  1. In a very large bowl, beat cream cheese, sour cream, 1/2 cup sugar, cornstarch, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until well blended. (about five minutes)

  2. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until combined.
  3. Pour cooled rhubarb sauce into filling and gently stir to incorporate. Pour the entire mixture into the Oreo crust-lined springform pan.
  4. Bake in a 350 degree F oven for 1-1/2 to 2 hours or until the edge of cheesecake is firm and center appears nearly set when lightly shaken. Loosen cheesecake from sides of the pan by carefully running a knife around the edge of the pan. Cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill at least 4 hours before serving.
  5. When cheesecake is cool, place strawberries on top with the top side down. Put strawberry jelly into a small bowl and add water. Stir. Brush the watered down jelly over the strawberries.
  6. Using a pastry bag fitted with a large french star tip, pipe a border around the cheesecake.

Recipe Video

Recipe Notes

Makes 12-14 servings can be stored for 2 days before serving.