Rhubarb season always brings back memories of baking with my mom on breezy spring mornings. These Rhubarb Cheesecake Squares have all the creamy richness of traditional cheesecake but come sliced into portable, shareable squares. With a buttery crust, smooth cream cheese center, and a tart rhubarb topping that practically glows, this recipe brings spring to the dessert table. Whether you serve them at a picnic or after Sunday dinner, they’re sure to bring that cozy homemade touch.
Table of Contents
Key Ingredients for Rhubarb Cheesecake Squares
- Fresh rhubarb – chopped and lightly sweetened for a tangy topping
- Cream cheese – forms the rich, smooth base of each square
- Sugar – sweetens both the rhubarb and the creamy filling
- Eggs – bind the cheesecake filling and add structure
- Sour cream – adds a touch of tartness and velvety texture
- Graham crackers – the base for that classic cheesecake crust
- Butter – melted and mixed into the crust for flavor and cohesion
- Vanilla extract – enhances the filling’s warmth and depth
- Orange zest – optional, but a lovely complement to the rhubarb’s tartness
Easy Step-by-Step Recipe
Step 1: Make the Crust
Preheat your oven to 350°F. Mix crushed graham crackers with melted butter and a tablespoon of sugar. Press the mixture evenly into the bottom of a greased 9×13-inch baking pan. Bake for 8–10 minutes, then set aside to cool. This golden crust holds up beautifully under the creamy filling of your Rhubarb Cheesecake Squares.
Step 2: Cook the Rhubarb
In a saucepan, combine chopped rhubarb, sugar, and a splash of water. Simmer over medium heat until the rhubarb breaks down into a thick compote. Let it cool while you make the filling. If you like texture, leave some chunks intact. This tangy topping will balance the sweetness of the cheesecake perfectly.
Step 3: Prepare the Filling
Beat the cream cheese until smooth. Add sugar, eggs, and vanilla extract. Finally, mix in the sour cream until fully blended. Pour the mixture over the cooled crust and spread evenly. Spoon cooled rhubarb compote over the top in dollops and swirl lightly with a knife for a marbled look.
Step 4: Bake and Chill
Bake at 325°F for 35–40 minutes, or until the center is just set. Remove and cool to room temperature. Refrigerate for at least 4 hours or overnight for clean slices and the best texture. Once fully chilled, cut into squares and serve. Each Rhubarb Cheesecake Square is creamy, tangy, and delightfully firm.
Popular Variations to Try
Try mixing strawberries into the rhubarb compote for a sweeter twist. Prefer spice? Stir a pinch of cinnamon or ginger into the topping. You can also use a shortbread crust instead of graham for a richer base. For a no-bake version, skip the eggs and use whipped cream folded into the filling instead. However you make them, these Rhubarb Cheesecake Squares are always a spring favorite.
Expert Tips for Perfect Squares
Always let the bars chill fully before slicing—overnight is best. Use a hot, clean knife for neat edges. Line your baking pan with parchment for easy lifting and perfect presentation. For a bolder topping, reduce the compote a little longer until it thickens to a jam-like consistency. These small details make a big difference in both taste and texture.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, just thaw and drain before cooking into compote. Be sure to simmer off any excess moisture.
How do I store Rhubarb Cheesecake Squares?
Keep them covered in the fridge for up to 5 days. The flavors only get better with time.
Can I freeze these cheesecake bars?
Yes! Freeze individual squares in airtight containers. Thaw overnight in the refrigerator before serving.
Do I have to use a graham cracker crust?
Nope! Try shortbread cookies or digestive biscuits for a slightly different flavor and texture.
Can I make them gluten-free?
Absolutely—use gluten-free graham crackers or crushed gluten-free cookies for the crust.
The Sweet Ending
These Rhubarb Cheesecake Squares are like spring in bar form—creamy, tart, and bursting with color. They’re perfect for picnics, potlucks, or anytime you need a bite of comfort. If you loved this recipe, don’t miss the full-size Rhubarb Cheesecake—equally nostalgic, just a bit more elegant. What’s your favorite way to bake with rhubarb?
Print
Rhubarb Cheesecake Squares: 6 Tangy Bites of Creamy Spring Flavor
- Total Time: 5 hours 15 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Rhubarb Cheesecake Squares are a delightful springtime treat combining a buttery graham cracker crust, creamy cheesecake center, and a tangy rhubarb compote topping. These portable bars are perfect for sharing at picnics, potlucks, or cozy spring gatherings.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
Rhubarb Compote
- 2 cups fresh rhubarb, chopped
- ½ cup granulated sugar
- 2 tbsp water
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- Optional: 1 tsp orange zest
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a greased 9×13-inch baking pan. Bake for 8–10 minutes. Let cool.
- Cook the Rhubarb: In a saucepan, combine chopped rhubarb, sugar, and water. Simmer until thickened into a compote. Cool completely.
- Prepare the Filling: Beat cream cheese until smooth. Add sugar, eggs, and vanilla; mix well. Blend in sour cream and optional orange zest. Pour over crust and smooth evenly.
- Top with Rhubarb: Drop spoonfuls of rhubarb compote over the cheesecake filling and swirl gently with a knife for a marbled effect.
- Bake and Chill: Reduce oven to 325°F (160°C). Bake for 35–40 minutes until center is just set. Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Slice and Serve: Cut into squares using a hot, clean knife. Serve chilled.
Notes
- Line your pan with parchment for easy lifting and clean edges.
- Use a hot knife for clean cuts after chilling.
- For a thicker topping, simmer rhubarb longer to reduce moisture.
- Try substituting strawberries or adding a pinch of cinnamon for variation.
- Chill fully before slicing to ensure firm, creamy texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: rhubarb cheesecake bars, rhubarb dessert, spring cheesecake, cheesecake squares, fruity cheesecake bars
