No Bake Strawberry Rhubarb Dessert
This no-bake strawberry rhubarb dessert is what happens when you combine buttery graham crunch, tangy whipped cream cheese, and a jewel-toned rhubarb-strawberry gelatin topper that wobbles just right. It is unbelievably easy to pull off, looks like you tried way harder than you did, and holds up beautifully in the fridge for days.
Servings: 15 Servings, 9 X 13 pan
Calories: 435kcal
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Kitchen Essentials
Ingredients
For the Crust
- 3 Cups Graham Cracker Crumbs
- 1/2 Cup Granulated Sugar
- 1 Cup Butter 2 sticks melted
For the Rhubarb Filling
- 4 Cups Rhubarb diced
- 1 Cup Granulated Sugar
- 6 Ounces Strawberry Gelatin 2 small boxes
- 2 Cups Boiling Water
For the Cream Cheese Layer
- 12 Ounces Cream Cheese 1 ½ packages, softened
- 3/4 Cup Powdered Sugar
- 8 Ounces Whipped Topping 1 container
For the Garnish
- Fresh Strawberries sliced
text ingredients
Instructions
- Make the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated and the texture looks like wet sand. Press firmly into the bottom of a 9x13-inch pan. Use the bottom of a measuring cup to pack it down so it holds together when you cut it later. Slide the pan into the fridge while you work on the filling.3 Cups Graham Cracker Crumbs, 1/2 Cup Granulated Sugar, 1 Cup Butter
- Cook the rhubarb: Add diced rhubarb and granulated sugar to a medium saucepan over medium heat. Stir occasionally and let it simmer for five to seven minutes until the rhubarb softens and starts to break down but still has some texture. You do not want mush, you want pieces that hold their shape but are tender.4 Cups Rhubarb, 1 Cup Granulated Sugar
- Dissolve the gelatin: In a separate bowl, dissolve strawberry gelatin in boiling water. Stir until completely smooth and no granules remain. Add the cooked rhubarb mixture directly into the gelatin and stir to combine. Let this cool to room temperature before you assemble. If you pour it hot over the cream cheese layer, it will melt and ruin the whole setup. About 30 minutes.6 Ounces Strawberry Gelatin, 2 Cups Boiling Water
- The rhubarb and strawberry gelatin mixture will seem quite liquid when it’s poured over the cream cheese layer. That’s completely normal. When the dessert is chilled, it will firm up.
- Make the cream cheese layer: Beat softened cream cheese with powdered sugar using a hand mixer or stand mixer until completely smooth and fluffy, about two minutes. Scrape down the sides. Gently fold in whipped topping until no streaks remain. Do not overmix or you will deflate the fluff.12 Ounces Cream Cheese, 3/4 Cup Powdered Sugar, 8 Ounces Whipped Topping
- Assemble: Pull the crust out of the fridge and spread the cream cheese mixture evenly over the top using an offset spatula or the back of a spoon. Once the rhubarb-gelatin mixture has cooled, pour it slowly over the cream cheese layer. It will settle and spread on its own, so you do not need to fuss with it too much.
- Chill: Cover the pan with plastic wrap and refrigerate for at least four hours, but overnight is even better. The gelatin needs time to fully set or it will be too loose to cut clean squares. The visual cue you are looking for is a firm, wobble-free top layer that does not jiggle when you shake the pan. If it still moves like liquid, give it more time.
- Serve: Cut into squares using a sharp knife. Wipe the blade between cuts for clean edges. Top each piece with fresh sliced strawberries.Fresh Strawberries
Your Own Private Notes
Notes
Ingredient Notes and Swaps
Not all ingredients are created equal, and a few smart choices here will make your life easier and your dessert better.- Graham cracker crumbs: Buy the pre-crushed kind in a box or pulse whole crackers in a food processor until fine. Do not leave big chunks or your crust will not hold together.
- Rhubarb: Fresh is best, but frozen works if you thaw and drain it well. You want the pieces diced into half-inch chunks so they cook evenly and do not turn to mush.
- Strawberry gelatin: Two small boxes equals six ounces total. You can use sugar-free if you want, but the texture will be slightly softer. Do not skip the gelatin, it is what sets the rhubarb layer and keeps it from sliding off when you cut squares.
- Cream cheese: Must be softened to room temperature or it will not beat smooth. Leave it out for at least an hour or microwave it in ten-second bursts if you are impatient.
- Whipped topping: Cool Whip is the move here. You can use homemade whipped cream, but it will not hold up as long in the fridge and the texture will be lighter.
Nutrition
Calories: 435kcal | Carbohydrates: 60g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 249mg | Potassium: 182mg | Fiber: 1g | Sugar: 44g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
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