Rhubarb Berry Cheesecake Pie Recipe

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Rhubarb Berry Cheesecake Pie
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  1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemon peel, lemon juice, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
  2. Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
  3. Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 257.56 Kcal (1078 kJ)
Calories from fat 86.91 Kcal
% Daily Value*
Total Fat 9.66g 15%
Cholesterol 6.8mg 2%
Sodium 192.82mg 8%
Potassium 218.1mg 5%
Total Carbs 40.63g 14%
Sugars 22.03g 88%
Dietary Fiber 2.75g 11%
Protein 3.24g 6%
Vitamin C 44.6mg 74%
Iron 0.9mg 5%
Calcium 127.7mg 13%
Amount Per 100 g
Calories 140.72 Kcal (589 kJ)
Calories from fat 47.48 Kcal
% Daily Value*
Total Fat 5.28g 15%
Cholesterol 3.72mg 2%
Sodium 105.35mg 8%
Potassium 119.16mg 5%
Total Carbs 22.2g 14%
Sugars 12.03g 88%
Dietary Fiber 1.5g 11%
Protein 1.77g 6%
Vitamin C 24.3mg 74%
Iron 0.5mg 5%
Calcium 69.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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