strawberry rhubarb no bake cheesecake

oh hey friends!  I am so so pumped about this recipe!  I love me a good no bake cheesecake recipe for those boiling hot summer days because turning on my oven for hours is a big NO NO in my non-air conditioned greenhouse of an apartment.  *sweats just thinking about it*

BUT my favourite part of this recipe is that there's no whipped cream (or Cool Whip alternative) in it!  I replaced it with non-fat Skyr (icelandic) or Greek yogurt, and it is a DREAM.  That was my biggest beef with most no bake desserts....that they rely on whipped cream for a lot of their body.  No thank you!  The yogurt makes this a bit healthier, and I've already made three different versions of it.  Yay!  

This version includes a strawberry rhubarb combo that you can either make on the stovetop or roast in the oven if you dare!  (I actually prefer to roast them...and try to do that on a cooler day and keep in the fridge until I need it!)  So, without further ado, here is the recipe!


strawberry rhubarb no bake cheesecake

yields: one 8x8 square cheesecake, or one 9-inch round cheesecake
recipe: Kelsey Siemens

Crust

ingredients:

1/4 cup butter, melted

1 1/4 cup chocolate baking crumbs

directions:

In a medium mixing bowl, combine butter and chocolate baking crumbs.  Press into desired baking pan (8x8 square pan or 9-inch round pan), and set aside.


cheesecake ingredients:

1 cup strawberry rhubarb compote** - must be completely cooled (see below) *can also substitute for any berry compote as long as it's not too thin!
2 packages (8 oz each) cream cheese, room temperature (light works fine here)
2/3 cup granulated sugar
1 cup Skyr or Greek yogurt** (you want a very thick consistency - I prefer Skyr since it tends to be thicker, or you can use a thick Greek yogurt - you may want to drain some of the liquid off the top before stirring it)
1 tablespoon vanilla extract
zest of one lemon (optional)

ย 

**Note: the compote should not be liquidy, otherwise your cheesecake likely won't set properly without freezing.  If it's a bit juicy, simply strain some of the juice out through a fine sieve.  We want a fairly thick consistency here!

directions:

In a large mixing bowl, mix all ingredients together until smooth.  Pour into prepared pan, and allow to set in the fridge overnight.  Serve with more compote on top, fresh strawberries, or whatever suits your fancy!

*This cheesecake freezes well, but should be thawed in the fridge before served - the large amount of fruit means that it can be a bit icy if you attempt to eat it frozen!


strawberry rhubarb compote - 2 ways

This compote can be made either by roasting the fruit, or cooking it on the stovetop.  I much prefer roasting, but if you're looking to avoid turning your oven on, then the stovetop method is the way to go!

ingredients:
1/2 pound strawberries, hulled and cut in half
1/2 pound rhubarb - diced into half inch pieces
2 tablespoons sugar

roasting directions:
Preheat oven to 375 degrees F.  Spread fruit out onto a parchment lined baking sheet.  Sprinkle sugar over top.  Roast for 15-20 minutes, stirring once or twice.  When rhubarb and berries are soft and juicing, remove from oven and allow to cool.  Place into a medium bowl and mash together.  Add more sugar to taste if mixture is too tart for your taste (this will highly depend on the ripeness of your strawberries!).

stovetop directions:
In a large saucepan, combine rhubarb, strawberries, and sugar, and cook on a medium low heat.  Stir and mash as the fruit starts to soften, and cook for about 10-12 minutes.  You want a soft, juicy mixture, but don't want to cook it too much.  Remove from heat and allow to cool.  Add more sugar to taste.

Store extra compote in the fridge in an airtight container.  It is wonderful on ice cream, oatmeal, meringues, etc.


Happy Cheesecake making!