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
Scale
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