Description
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
-
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:
- 2 cups fresh rhubarb (diced)
- ¼ cup lemon juice
- ½ cup sugar
- 1 tbsp cornstarch
Instructions
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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
- Serving Size: 1 square (1/12th of the recipe)
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg