No Bake Rhubarb Cheesecake Squares

No Bake Rhubarb Cheesecake Squares Recipe

Rhubarb lovers, rejoice! You will adore this No Bake Rhubarb Cheesecake Squares recipe, which perfectly serenades your taste buds with its creamy filling and vibrant rhubarb topping. Imagine slicing into a luscious dessert that captures the fresh, tart essence of rhubarb, beautifully mingled with a velvety cheesecake layer.

This dessert is a nostalgic reminder of summer picnics and family gatherings, yet it’s so simple that even your kids can help make it. With minimal effort and mess, you can create a sophisticated treat that’s impressively delicious. You’ll find yourself dreaming of these squares long after the last bite, making it an absolute must-try!

Are You Ready to Indulge in Something Sweet?

Do you crave a dessert that delivers both flavor and simplicity? Can you envision that perfect slice of creamy cheesecake, with the bright tang of rhubarb dancing atop? This No Bake Rhubarb Cheesecake Squares recipe offers the indulgent sweetness that everyone yearns for—in mere minutes! Picture it: family and friends gathered around, each enjoying a sumptuous bite, their eyes lighting up in delight with every forkful.

Why You’ll Love This Recipe

Effortless Preparation: This no-bake recipe whips together quickly, allowing you to enjoy your time with loved ones instead of being stuck in the kitchen for hours.

Nostalgic Flavor: The tangy rhubarb flavor combined with the creamy cheesecake brings back memories of childhood summers spent outdoors.

Crowd-Pleaser: Rich and refreshing at the same time, these squares are perfect for any gathering, ensuring that every plate comes back empty.

Minimal Ingredients: With just a few simple ingredients, you can create an impressive dessert without breaking the bank.

Customizable: Adapt the recipe easily with mix-ins like strawberries for added sweetness or spices to deepen the flavor profile.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
• ½ cup unsalted butter (melted)
• 2 cups fresh or frozen rhubarb (chopped)
• ⅓ cup granulated sugar (adjust based on rhubarb tartness)
• 1 tablespoon lemon juice
• ½ cup chopped strawberries for extra sweetness (optional)
• Pinch of cinnamon or ginger for warmth (optional)
• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whipped cream or whipped topping (like Cool Whip)

Each ingredient adds depth and richness while layering on flavors that make this dessert so tempting. The graham cracker crust offers a crunchy base, while the luscious rhubarb and creamy filling elevate it to dreamy status.

Timing

This No Bake Rhubarb Cheesecake Squares recipe is the epitome of fast and indulgent dessert-making. You can whip it up in under 30 minutes, with a chilling time that allows you to enjoy your day while your delightful creation comes together.

In contrast, if you want a slow and luxurious experience, let it chill in the fridge for several hours or overnight. But who can wait that long when gorgeous rhubarb cheesecake squares await?

Step-by-Step

Step 1: Prepare the Crust

Begin by combining the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly coated, forming a sandy mixture. Press this mixture firmly into the bottom of a 9×9-inch baking dish to create a solid crust that offers a satisfying crunch.

Step 2: Make the Rhubarb Compote

In a saucepan, combine the chopped rhubarb, sugar, and lemon juice over medium heat. Cook until the rhubarb softens and releases its juices, stirring frequently. If you’d like, add a pinch of cinnamon or ginger for a comforting warmth. This vibrant centerpiece will ooze love and nostalgia.

Step 3: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Fold in the whipped cream gently until incorporated, creating a light, fluffy filling that will make your heart sigh in delight.

Step 4: Assemble the Cheesecake Squares

Spread the velvety cheesecake filling evenly over the prepared crust. Then, spoon the rhubarb compote on top, allowing it to cascade across the creamy surface like a vibrant blanket of flavor.

Step 5: Serve

Once assembled, refrigerate the squares for at least 4 hours or until set. When ready, slice into squares and serve chilled. Each bite is a divine blend of sweet and tart, creamy and crunchy, captivating anyone lucky enough to indulge.

Nutritional Information

Each square offers a hearty but indulgent serving of approximately 250 calories, depending on ingredient modifications. While it’s a delightful treat, remember that balance is essential. Every now and then, indulging in a dessert made with love is part of the journey, and these rhubarb cheesecake squares are worth it!

Healthier Alternatives

If you’re aiming for lower sugar or dairy-free options, consider using:

• Low-sugar sweeteners like stevia or erythritol if you’re keen on reducing sugar intake.

• Plant-based cream cheese and coconut whipped cream to swap for a decadent, dairy-free version that will still maintain its creamy texture.

• Almond or coconut milk in place of heavy cream to lighten the filling while keeping it delightful.

Serving Suggestions

These rhubarb cheesecake squares shine on their own but can be made even more indulgent by serving them alongside a scoop of vanilla ice cream or fresh whipped cream. They make an impressive addition to holiday dessert tables, summer barbecues, or simply as a sweet treat during cozy movie nights.

Common Mistakes

Beware of these common pitfalls when making No Bake Rhubarb Cheesecake Squares:

• Overbaking the crust: While it’s a no-bake recipe, pressing too hard can compact the crust. Aim for a light hand to ensure a delightful crunch.

• Texture issues: If the cream cheese isn’t softened adequately, your filling may be lumpy. Be patient—softening it to room temperature is key.

• Messy assembly: Liquid rhubarb can spill, leading to a mess. Spoon gently and use a serrated knife to slice the squares without disturbing the layers.

Storing Tips

These decadent squares can be stored in an airtight container in the fridge for up to 5 days. For longer storage, you may freeze portions individually, allowing for a delightful treat anytime you crave something sweet!

To reheat from frozen, simply thaw in the refrigerator overnight and enjoy chilled.

Tempted to Make It?

The No Bake Rhubarb Cheesecake Squares are calling your name! With their luscious layers of flavor, irresistible sweetness, and ease of preparation, you won’t want to miss preparing this dessert.

Gather your ingredients, unleash your inner dessert maestro, and treat yourself and your loved ones to this delightful creation that’s far too tempting to resist!

FAQs

1. Can I use frozen rhubarb?
   Yes, frozen rhubarb works wonderfully for this recipe. Just ensure to thaw it and drain any excess liquid before using.

2. How do I know when the rhubarb compote is done?
   The rhubarb should be soft and break down easily when stirred, creating a thick sauce.

3. Can I make this a day ahead?
   Absolutely! Making it ahead allows the flavors to meld beautifully, and it’s great for gatherings.

4. What’s the best way to cut the squares?
   Use a sharp, serrated knife and dip it in hot water for cleaner cuts, ensuring each slice is beautiful.

5. How long can I keep leftovers?
   Store in the refrigerator for up to 5 days, or freeze for longer preservation.

These tantalizing sweetness-filled squares are the perfect way to showcase seasonal produce while keeping the joy of dessert-making alive. Enjoy every bite!

No Bake Rhubarb Cheesecake Squares

This No Bake Rhubarb Cheesecake Squares recipe combines a creamy cheesecake filling with a vibrant rhubarb topping, creating a delightful dessert that is both simple and delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 9 squares

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs about 10–12 full sheets
• 0.5 cups unsalted butter melted

For the rhubarb compote

• 2 cups fresh or frozen rhubarb chopped
• 0.33 cups granulated sugar adjust based on rhubarb tartness
• 1 tablespoon lemon juice
• pinch cinnamon or ginger optional, for warmth

For the cheesecake filling

• 16 oz cream cheese softened (2 packages)
• 0.5 cups granulated sugar
• 1 teaspoon vanilla extract
• 1.5 cups whipped cream or whipped topping like Cool Whip
• 0.5 cups chopped strawberries optional, for extra sweetness

Method

 

Preparation

1. Combine the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly coated. Press this mixture into the bottom of a 9×9-inch baking dish to form the crust.
2. In a saucepan, combine chopped rhubarb, sugar, and lemon juice over medium heat. Cook until the rhubarb softens and releases its juices. Add a pinch of cinnamon or ginger if desired.
3. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the whipped cream gently until well mixed.
4. Spread the cheesecake filling over the prepared crust, then top with rhubarb compote.
5. Refrigerate the squares for at least 4 hours or until set. Slice into squares and serve chilled.

Notes

Use frozen rhubarb for convenience. Store leftovers in the fridge for up to 5 days or freeze for longer storage. Serve alongside vanilla ice cream for an indulgent treat.