Strawberry Rhubarb Fool Cheesecake
This strawberry rhubarb fool cheesecake is a lighter take on classic cheesecake, blending a fluffy cream cheese filling with a sweet-tart strawberry rhubarb fool. Fresh, creamy, and refreshing, it’s the perfect spring or summer dessert that looks impressive but is surprisingly easy to make.
Ingredients
- Crust
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- Pinch of salt
- Strawberry Rhubarb Fool
- 2 cups fresh strawberries hulled and chopped
- 1½ cups fresh rhubarb sliced
- ½ cup granulated sugar
- 1 tbsp lemon juice
- Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
Instructions
- Prep
- Preheat oven to 350°F.
- Line the bottom of a springform pan with parchment paper.
- Bring cream cheese to room temperature.
- Fruit Fool
- Add strawberries, rhubarb, granulated sugar, and lemon juice to a saucepan.
- Cook over medium heat for 10–15 minutes, stirring often, until soft and jammy.
- Remove from heat and cool completely.
- Crust
- Mix graham cracker crumbs, melted butter, and salt.
- Press firmly into the bottom of the pan.
- Bake for 10 minutes, then cool completely.
- Cheesecake Filling
- Beat cream cheese until smooth.
- Add granulated sugar and vanilla; mix until combined.
- In a separate bowl, whip cream with powdered sugar to soft peaks.
- Gently fold whipped cream into the cream cheese mixture.
- Assemble
- Fold half of the cooled fruit mixture into the filling.
- Spread filling evenly over the crust.
- Swirl remaining fruit on top.
- Chill at least 4 hours, preferably overnight.
- Slice with a warm knife and serve cold.
Notes
- Make sure the fruit mixture is completely cool before folding it in.
- Avoid overmixing once the whipped cream is added to keep the texture light.
- For clean slices, wipe the knife between cuts.