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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.