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Rhubarb Cheesecake Squares

Delightfully Tangy Rhubarb Cheesecake Squares to Savor

Deliciously tangy Rhubarb Cheesecake Squares that combine a creamy cheesecake layer with tart rhubarb for an irresistible dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 9 squares
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Topping
  • 2 cups chopped rhubarb Provides a tangy contrast that elevates the cheesecake layer.
  • 1/2 cup granulated sugar Balances the tartness of the rhubarb; adjust to taste.
  • 1 tablespoon cornstarch Thickens the rhubarb mixture; use more if using frozen rhubarb.
For the Cheesecake Layer
  • 8 ounces cream cheese The key to a rich, creamy texture.
  • 1/2 cup sour cream Adds a delightful tang; no substitutes recommended.
  • 1/2 cup granulated sugar Sweetens the cheesecake; feel free to increase for sweetness.
  • 1 teaspoon vanilla extract Deepens the flavor.
  • 1/4 cup all-purpose flour Provides structure; substitute with gluten-free flour if needed.
  • 1 large egg Helps bind the ingredients; use egg replacer for vegan.
  • 1/2 teaspoon almond extract Adds a lovely nutty note; optional.
  • 1/4 teaspoon salt Enhances sweetness; no substitutes needed.
For the Crust
  • 1 cup graham cracker crumbs Forms the base with a crunchy texture; consider gluten-free.
  • 1/4 cup unsalted butter Binds the crust; coconut oil can be used for dairy-free.

Equipment

  • 8x8-inch baking pan
  • mixing bowls
  • Spatula
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan.
  2. In a medium bowl, combine rhubarb, granulated sugar, and cornstarch. Stir and let sit for 10 minutes.
  3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Mix in sour cream, flour, egg, vanilla extract, and salt until well blended.
  4. Combine graham cracker crumbs with melted butter and press into the bottom of the pan to form a crust.
  5. Pour cheesecake mixture over crust and spoon rhubarb mixture on top, spreading evenly.
  6. Bake for 35-40 minutes until the center is set but slightly jiggly. The edges should be golden brown.
  7. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
  8. Cut into squares and serve chilled or at room temperature, optionally garnished with whipped cream or berries.

Nutrition

Serving: 1squareCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a creamy mixture. Cut rhubarb evenly for uniformity. Watch baking time to avoid dryness. Chill before serving to enhance flavors.

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