This no-bake cheesecake recipe is the ultimate summer treat! My Maple No-Bake Strawberry Rhubarb Cheesecake recipe is sponsored by Maple from Canada. I love using their pure maple syrup for cooking, baking and even for drinks! This cheesecake is sweetened only with pure maple syrup, no additional sugar is added! It’s made with a simple, maple rhubarb jam and diced strawberries folded into a creamy cheesecake batter. To make this cake extra special, I add sliced strawberries along the edge and top the cake with maple whipped cream! You’ll love all the incredible flavors of this strawberry dessert!
My Strawberry Cheesecake Video Tutorial
Watch my YouTube video recipe for step-by-step instructions and see how I put together this no-bake strawberry rhubarb cheesecake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Pure Maple Syrup from Canada
I absolutely love using pure maple syrup for my cooking and baking recipes. It’s a natural sweetener derived directly from maple tree sap. Maple syrup from Canada has unbeatably rich maple flavor that adds so much great taste to this no-bake strawberry cheesecake! And unlike mass-produced syrups which contain a slurry of sugars, artificial flavors and corn syrups, pure maple syrup has just one ingredient – 100% pure maple. Visit the Maple from Canada website to learn more and to buy their products: https://www.puremaplefromcanada.com/
Ingredients for Strawberry Rhubarb Cheesecake
Here are the main ingredients you’ll need to make this delicious and fruity no-bake cheesecake:
- Graham Crackers: for making a classic graham cracker crust.
- Cream Cheese: soften the cheese at room temperature for 30 to 45 minutes before using to make the cheesecake batter. Softened cheese will mix much better.
- Pure Maple Syrup: use only pure maple syrup for the best tasting cheesecake!
- Strawberries: for the strawberry rhubarb jam, you can use frozen berries. However, you will need fresh strawberries for making the strawberry border around the edge of the cake.
- Rhubarb: fresh or previously frozen rhubarb will both work well for making the jam.
- Gelatin: use regular gelatin for setting the no-bake cheesecake batter. This recipe will also work with agar gelatin.
- Heavy Cream: use well chilled heavy cream for making the whipped cream, which I use for making the cheesecake batter extra fluffy. You can also add more whipped cream on top for garnishing the cake.
Easy Maple Rhubarb Jam
Strawberry and rhubarb are a match made in heaven! The two flavors go so well together for desserts! Rhubarb is best enjoyed when cooked, so to incorporate the rhubarb into this cheesecake, I make an easy jam with just two ingredients: pure maple syrup and diced rhubarb. You can even make this jam ahead of time and keep it stored in the fridge. To make the jam, simply combine the pure maple syrup and diced rhubarb in a medium-sized sauce pot and bring to a simmer over medium heat. Cook the jam for about 10 minutes, then spread it onto a tray and place it into the refrigerator to cool completely.
- Try using maple syrup instead of sugar for making other jams, too! It’s a great alternative for jams such as strawberry, apricot, peach or even cherry!
Simple Graham Cracker Crust
A simple graham cracker base is perfect for this strawberry rhubarb cheesecake! I like to use a food processor to make this step super easy! Just place the cookies into a processor and pulse into fine crumbs. Next, add some melted butter and pulse to coat the crumbs. To make a really level and firm crust, I like to use a potato masher. It works perfectly every time!
I know, I know! I said it’s a no-bake cheesecake recipe, but this is the only part that does need a little bit of baking. To make the graham cracker crust firmer, I recommend baking it for 10 minutes at 400F/204C. If you absolutely do not want to turn on your oven, the crust will still work great. It will just be a little bit more crumbly.
How to Make No-Bake Strawberry Rhubarb Cheesecake
Once I have my rhubarb jam and the graham cracker crust done, I’m ready to make the cheesecake batter! This strawberry rhubarb cheesecake is extra creamy and smooth!
- Beat the cream cheese: I start by beating my softened cream cheese for at least 7 to 8 minutes. Getting the cream cheese extra creamy is key! Next, I add in my sour cream, vanilla, pure maple syrup and a little bit of red food coloring.
- Set with Gelatin: To set this no-bake cheesecake, I use unflavored gelatin dissolved in water. I heat the gelatin in the microwave until it’s completely dissolved, then pour the HOT gelatin into the batter. Do not wait for it to cool, otherwise the gelatin will form clumps.
- Make it light with whipped cream: Adding a little bit of whipped cream to the cheesecake batter makes it fluffier and creamier! Just fold it in gently with a spatula to create more volume.
- Fold in the strawberries and rhubarb jam last. Make sure the jam is completely cooled! I like having a lot of strawberries, so I use about 3 cups of diced berries for this recipe.
Making the Strawberry Border
How pretty does this strawberry cheesecake look with the sliced strawberry border around the edges? It’s actually super easy to do! When I dice my strawberries for the batter, I reserve the largest portion of the strawberry, the center slice, for the border. You want to use large strawberries for the best results.
Once I have my batter ready, I line the sides of my springform pan with an acetate cake collar; you can also use parchment paper. Next, I add a little bit of the cheesecake batter into the pan, which will help hold up the sliced strawberry. Place the sliced berries right up against the pan around the edge, then fill the pan with the remaining cheesecake batter. Check out my video recipe to see how it’s done!
How Long Does the Cheesecake Need to Set?
I recommend setting this no-bake cheesecake for at least 8 hours, or best if overnight. The outside of the cheesecake will start to set quickly but make sure to allow enough time for the center to set, too. This is a great cheesecake to make ahead of time, even 2 days ahead.
Easy Maple Whipped Cream
I LOVE having whipped cream with my cheesecakes and this one is no exception! I make an easy maple whipped cream to go with this maple cheesecake. It’s just like regular whipped cream but with pure maple syrup instead of sugar. Just whisk together the heavy cream, vanilla and maple syrup in a mixing bowl until stiff peaks form. My recipe will make enough whipped cream to garnish the top and have some extra left over. If you don’t like having too much whipped cream, I recommend cutting the recipe in half.
Enjoyed this maple syrup recipe? Check out some of my other recipe using pure maple syrup from Canada! You’re sure to enjoy these!
- Maple Berry Cake – the ultimate berry cake, with maple cake layers, mascarpone whipped cream frosting and loads of berries, sweetened entirely with maple syrup!
- Maple Pecan Cake – if you enjoy pecans and maple, you’ll love this incredible cake with maple pecan cake layers and maple whipped cream.
- Maple White Russian – use maple syrup in place of simple syrup to make any cocktail taste better, especially this classic, creamy coffee drink!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Pure Maple Syrup from Canada – you’ll want to add this maple syrup to everything!
- Acetate Cake Collar – this plastic comes in a bulk roll that’s easy to cut down to size. The roll will last for quite a while!
- 9-inch Springform Pan – this type of pan is a must for any cheesecake recipe.
- Food Processor – I love my simple and powerful food processor for jobs big and small.
Maple No-Bake Strawberry Rhubarb Cheesecake Recipe (video)
For Rhubarb Jam:
- 3 cups diced rhubarb
- ½ cup pure maple syrup from Canada
- 12 graham crackers
- 1/3 cup unsalted butter, melted
- 32 oz cream cheese, softened at room temp
- ½ cup sour cream
- 2 tsp vanilla extract
- ¾ cup pure maple syrup from Canada
- 1 ½ tbsp unflavored gelatin
- 3 tbsp water
- Red or pink food coloring, optional
- 1 cup heavy cream, chilled
- 3 cups diced strawberries
For Maple Whipped Cream:
- 2 cups heavy cream, chilled
- ½ cup pure maple syrup from Canada
- 1 cup strawberries, for garnish
Making the Rhubarb Jam:
- Prepare the rhubarb jam first; it needs time to cool. Place the diced rhubarb into a medium sized saucepot and stir in the pure maple syrup. Cook the rhubarb over medium heat, bringing it up to a simmer. Simmer over medium-low heat for about 10 to 12 minutes, until the jam is thickened and reduced. Spread the jam onto a plate, place into the refrigerate and chill.
- Dice about 5 cups of strawberries, making 3 cups of diced strawberries for the batter. For the strawberry border, set aside a center slice from the largest strawberries; you’ll need about 16 to 18 strawberries slices.
Graham Cracker Crust:
- Preheat the oven to 400F/204C and prepare the graham cracker base next. Place the graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well coated. Transfer the crumbs into a 9-inch (23-cm) springform pan and press the crumbs evenly into the bottom of the pan, creating a firm crust.
- Bake the crust for 10 minutes, then remove from the oven and cool on a wire rack.
No-Bake Cheesecake Batter:
- Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl with a flat beater attachment. Beat the cream cheese on medium speed for 7 to 9 minutes, scraping down the mixing bowl occasionally, until the cheese is creamy and smooth. Add the sour cream, vanilla and pure maple syrup next. You can also add a few drops of red or pink food coloring at this time. Mix for 2 to 3 minutes, scraping down the bowl halfway, until the mixture is uniform.
- In a small ramekin, combine the gelatin and water and stir together. Microwave the gelatin for 30 to 40 seconds, until completely dissolved and hot. Immediately, pour the hot gelatin into the cheesecake batter with the mixer running on low speed; do not wait for the gelatin to cool! Mix for about 30 seconds, just until incorporated.
- Transfer the cheesecake batter into a separate mixing bowl and set aside. Switch the mixer attachment to a whisk and add in the heavy cream (no need to wash the bowl). Whisk the cream for a few minutes, until stiff peaks form. Add the whipped cream to the cheesecake batter and fold it in gently with spatula.
- Next, fold in the chilled rhubarb jam and diced strawberries using a spatula.
Assembling the Cheesecake:
- Once the graham cracker crust has cooled, line the sides of the springform pan with parchment paper or an acetate cake collar. Pour in about 1 ½ cups of the prepared cheesecake batter over the cooled graham cracker crust and level it with an offset spatula.
- Next, make the strawberry border. Place the sliced strawberries, with the prettiest side facing out, along the perimeter of the springform pan. The cheesecake batter will help hold them in place.
- Gently pour the remaining cheesecake batter into the pan and level the top with an offset spatula. Chill the cheesecake in the refrigerator for 6 to 8 hours, or overnight for best results.
Maple Whipped Cream:
- When ready to serve, prepare the maple whipped cream. Place the chilled cream and pure maple syrup into a mixing bowl or large measuring cup. Whisk on medium to high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip; I used tip #847.
- Remove the cheesecake from the refrigerator when ready to serve. First, release the springform and transfer the cake onto a stand. Watch my video recipe to see how it’s done! Remove the parchment paper/acetate cake collar once the cake is transferred. Pipe generous dollops of maple whipped cream on top and garnish with whole strawberries, if desired. Keep cheesecake refrigerated.