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!
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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/
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.
No-Bake Strawberry 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.