Rhubarb Cheesecake Squares
These Rhubarb Cheesecake Squares combine tangy rhubarb with rich, creamy cheesecake on a buttery graham cracker crust. Perfect for springtime gatherings, they balance sweetness and tartness beautifully in every bite.
Equipment
- Mixing Bowls
- Saucepan
- Hand Mixer or Stand Mixer
- Spatula
- 9×9-inch baking pan
- Oven
Ingredients
Rhubarb Layer
- 1 ½ cups fresh rhubarb chopped
- ½ cup granulated sugar for rhubarb mixture
- 1 tbsp cornstarch
Cheesecake Filling
- 16 oz cream cheese softened (about 450g)
- ½ cup sour cream
- ½ cup granulated sugar for filling
- 1 tsp vanilla extract
- 3 eggs large
Crust
- 1 pre-made graham cracker crust or homemade using crumbs and butter
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9x9-inch baking pan and line it with parchment paper for easy removal.
- In a saucepan over medium heat, combine chopped rhubarb, ½ cup sugar, and cornstarch. Cook until the rhubarb softens, about 5–7 minutes. Set aside to cool.
- In a mixing bowl, beat softened cream cheese until smooth. Add sour cream, vanilla extract, and remaining ½ cup sugar. Mix until creamy.
- Add eggs one at a time, mixing gently after each until just incorporated. Do not overmix.
- Spread half of the cheesecake mixture onto the crust and smooth evenly.
- Spoon the cooled rhubarb mixture evenly over the cheesecake layer.
- Top with the remaining cheesecake filling and smooth the surface with a spatula.
- Bake for 35–40 minutes or until the center is set. Allow to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before slicing into squares.
- Cut into squares and serve chilled. Garnish with fresh berries or powdered sugar, if desired.
Notes
For extra brightness, add a teaspoon of lemon zest to the filling. For a gluten-free version, use almond flour or gluten-free cookies in place of graham crackers. Store leftovers in an airtight container in the fridge for up to one week or freeze for up to three months.