Description
No Bake Rhubarb Cheesecake Squares – creamy cheesecake layered over a buttery crust with a tangy rhubarb topping.
Ingredients
1 ½ cups graham cracker crumbs
6 tbsp melted butter
2 cups cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
2 cups rhubarb, chopped
½ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
2 tbsp water
Instructions
1. Mix graham cracker crumbs with melted butter
2. Press into lined baking pan to form crust
3. Chill crust for 15–20 minutes
4. Cook rhubarb with sugar, lemon juice, and water until soft
5. Stir in cornstarch and thicken mixture
6. Cool rhubarb completely
7. Beat cream cheese with powdered sugar and vanilla until smooth
8. Whip heavy cream until soft peaks form
9. Fold whipped cream into cream cheese mixture
10. Spread cheesecake layer over crust
11. Add rhubarb topping evenly
12. Chill for at least 4 hours
13. Slice into squares and serve chilled
Notes
Use room temperature cream cheese for smooth texture
Cool rhubarb completely before layering
Chill overnight for best firmness
Use sharp knife for clean slices
Add strawberries for a sweeter variation
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square