Rhubarb Cheesecake Squares

why make this recipe

Rhubarb Cheesecake Squares are a delightful treat that combines the tartness of rhubarb with the creamy sweetness of cheesecake. This recipe is perfect for those who enjoy a unique dessert that stands out from traditional options. The square format makes them easy to cut and serve, making them ideal for gatherings or a cozy night in. Plus, the balance of flavors is sure to impress your family and friends.

how to make Rhubarb Cheesecake Squares

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 2 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups rhubarb, diced
• 1/2 cup water
• 1/4 cup sugar

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until well blended. Press into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese and 1 cup sugar until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Pour the cream cheese mixture over the crust in the baking pan and spread it evenly.
5. In a saucepan, combine the diced rhubarb, water, and 1/4 cup sugar. Bring to a boil, then reduce heat and simmer until the rhubarb is soft.
6. Spoon the rhubarb mixture over the cheesecake layer.
7. Bake for 30-35 minutes, or until the edges are set. Allow to cool, then refrigerate for at least 4 hours before cutting into squares and serving.

how to serve Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares can be served chilled directly from the refrigerator. Cut them into neat squares for a beautiful presentation. You might want to drizzle some caramel or chocolate sauce over the squares for added flavor, or top them with fresh whipped cream and a sprinkle of cinnamon for a touch of elegance.

how to store Rhubarb Cheesecake Squares

To store Rhubarb Cheesecake Squares, keep them in an airtight container in the refrigerator. They will last for up to a week. If you want to keep them longer, you can freeze the squares. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be frozen for up to three months.

tips to make Rhubarb Cheesecake Squares

• Ensure the cream cheese is softened to room temperature for easy mixing.
• Don’t skip cooling the squares in the refrigerator before cutting; this helps them set properly.
• Use fresh rhubarb for the best flavor, but if unavailable, frozen rhubarb works as well; just make sure to thaw and drain it properly.
• For a little extra crunch, consider adding chopped nuts to the crust mixture.

variation

You can change the flavor of the squares by using different fruits such as strawberries or raspberries instead of rhubarb. Additionally, adding lemon zest to the cream cheese mixture can brighten up the flavor.

FAQs

Q1: Can I use store-bought graham cracker crust?
Yes, you can use a store-bought graham cracker crust to save time. Just follow the rest of the recipe as is.

Q2: Can I make this recipe in advance?
Absolutely! Rhubarb Cheesecake Squares taste even better after they chill in the fridge overnight.

Q3: What can I substitute for rhubarb?
You can substitute rhubarb with strawberries, blueberries, or even cherries for a different flavor profile. Just adjust the sugar to balance sweetness.

Rhubarb Cheesecake Squares

A delightful treat combining tart rhubarb with creamy cheesecake, perfect for gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs

Servings: 12 squares

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted Must be melted for proper mixing.
• 0.25 cups sugar

For the cheesecake layer

• 2 packages cream cheese, softened (8 oz each) Ensure softened to room temperature.
• 1 cups sugar
• 3 large eggs Add one at a time.
• 1 teaspoon vanilla extract

For the rhubarb topping

• 2 cups rhubarb, diced Use fresh for best results.
• 0.5 cups water
• 0.25 cups sugar

Method

 

Preparing the crust

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until well blended.
3. Press this mixture into the bottom of the prepared pan.

Making the cheesecake layer

1. In a large mixing bowl, beat the cream cheese and 1 cup sugar until creamy.
2. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Pour the cream cheese mixture over the crust in the baking pan and spread it evenly.

Preparing the rhubarb topping

1. In a saucepan, combine the diced rhubarb, water, and 1/4 cup sugar.
2. Bring to a boil, then reduce heat and simmer until the rhubarb is soft.
3. Spoon the rhubarb mixture over the cheesecake layer.

Baking

1. Bake for 30-35 minutes, or until the edges are set.
2. Allow to cool, then refrigerate for at least 4 hours before cutting into squares and serving.

Notes

For a beautiful presentation, serve chilled and consider drizzling with caramel or chocolate sauce. Top with fresh whipped cream and sprinkle with cinnamon for an elegant touch. Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months.