Description
These Rhubarb Cheesecake Squares are the perfect balance of creamy cheesecake, buttery crust, and sweet-tart rhubarb flavor. With a smooth cheesecake layer and a fruity topping, this easy dessert is perfect for spring gatherings, potlucks, holidays, or whenever you want a refreshing homemade treat.
Ingredients
Scale
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Rhubarb Topping
- 3 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Optional Garnish
- Powdered sugar
- Fresh strawberries
- Whipped cream
- Extra rhubarb pieces
Instructions
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a lined 9×13-inch baking pan and bake for 10 minutes.
- Make the rhubarb topping: Cook rhubarb, sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened. Remove from heat and cool slightly.
- Create the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing until creamy and combined.
- Assemble the squares: Spread cheesecake filling over the cooled crust. Spoon rhubarb topping evenly over the cheesecake layer.
- Bake and chill: Bake for 35–40 minutes until the center is set. Cool completely, then refrigerate for at least 3 hours before slicing into squares.
Notes
For the cleanest slices, chill the cheesecake squares overnight and use a sharp knife wiped clean between cuts. Fresh rhubarb provides the best flavor, but frozen rhubarb can also be used after thawing and draining excess liquid.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: rhubarb cheesecake squares, rhubarb dessert recipe, creamy cheesecake bars, spring dessert, rhubarb recipes, easy cheesecake bars
