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Rhubarb Cheesecake Squares

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These Rhubarb Cheesecake Squares combine the tangy flavor of fresh rhubarb with creamy cheesecake on a buttery graham cracker crust. A delightful dessert that’s both refreshing and indulgent, perfect for spring and summer gatherings!

Ingredients

Scale

  1. For the Crust:

    • 1 ½ cups graham cracker crumbs
    • ½ cup melted butter
    • ¼ cup sugar

    For the Cheesecake Layer:

    • 16 oz cream cheese (softened)
    • ½ cup sugar
    • 2 large eggs
    • 1 tsp vanilla extract

    For the Rhubarb Topping:

    1. 2 cups fresh rhubarb (diced)
    2. ¼ cup lemon juice
    3. ½ cup sugar
    4. 1 tbsp cornstarch

Instructions

  • Prepare the Crust:
    Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into a greased 9×9-inch pan. Bake at 350°F for 8–10 minutes until lightly golden.

  • Make the Cheesecake Filling:
    In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Pour the cheesecake filling over the baked crust and smooth the top with a spatula.

  • Prepare the Rhubarb Topping:
    In a saucepan, combine diced rhubarb, lemon juice, sugar, and cornstarch. Simmer for 5–7 minutes until the rhubarb softens and the mixture thickens. Remove from heat and let it cool slightly.

  • Bake to Perfection:
    Pour the rhubarb topping over the cheesecake layer. Bake at 350°F for 30–35 minutes or until the center is just set.

 

  • Cool and Chill:
    Allow the dessert to cool completely. Once cooled, refrigerate for at least 3 hours to set the cheesecake properly before slicing into squares.

Notes

  • Make sure the cheesecake layer is fully baked (it should not jiggle in the center).
  • You can substitute frozen rhubarb if fresh is not available, but ensure to thaw and drain any excess water.

 

  • These squares can be served as-is or topped with whipped cream for extra indulgence.

Nutrition

Find it online: https://grandmarecipesflash.com/rhubarb-cheesecake-squares/