If you love desserts that feel light, creamy, and just a little bit nostalgic, these No Bake Rhubarb Cheesecake Squares are going to steal your heart. The tangy brightness of rhubarb pairs beautifully with a smooth, creamy cheesecake layer, all set on a buttery cookie crust that holds everything together. Each bite is cool, refreshing, and perfectly balanced between sweet and tart.

This is the kind of dessert that shines when you want something impressive without turning on the oven. It’s ideal for spring and summer gatherings, potlucks, holidays, or anytime rhubarb is in season and calling your name. With simple steps and make ahead ease, these cheesecake squares feel special without being fussy.

Rhubarb Cheesecake Bars Recipe

What Are No Bake Rhubarb Cheesecake Squares?

No Bake Rhubarb Cheesecake Squares are a chilled dessert made with three simple layers: a pressed cookie or graham cracker crust, a creamy no bake cheesecake filling, and a vibrant rhubarb topping. Instead of baking, the layers set in the refrigerator, making this dessert both easy and stress-free.

Rhubarb is often used in pies and crisps, but its natural tartness makes it an excellent match for rich cheesecake. In this recipe, rhubarb is gently cooked down into a soft, spoonable topping that adds color, flavor, and a fresh contrast to the creamy filling. The result is a dessert that feels classic, seasonal, and modern all at once.

Why You’ll Love This Recipe

No oven required: Perfect for warm weather or busy days
Make ahead friendly: Great for entertaining and holidays
Balanced flavors: Tangy rhubarb cuts through creamy cheesecake
Easy to slice and serve: Ideal for potlucks and gatherings
Seasonal but flexible: Works with fresh or frozen rhubarb

How This Recipe Works

Chilled setting: The cheesecake firms up in the fridge without baking
Cooked rhubarb topping: Softens the rhubarb and mellows its tartness
Fat to acid balance: Cream cheese and whipped topping balance rhubarb’s bite
Layered structure: Each layer supports the next for clean slices

Ingredients

For the Crust

2 cups graham cracker crumbs (or digestive cookies)
½ cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling

16 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1½ cups whipped topping (or homemade whipped cream)

For the Rhubarb Topping

3 cups chopped rhubarb (fresh or frozen)
½ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch + 2 tablespoons water (slurry)

Ingredient Notes & Substitutions

Use gingersnap cookies for a spiced crust variation
Full-fat cream cheese gives the best texture
Frozen rhubarb works well; thaw and drain excess liquid
Whipped topping can be replaced with stabilized whipped cream

Close-up of no bake rhubarb cheesecake square — Creamy layers and tangy rhubarb in every bite.

Step-by-Step Instructions

Step 1: Make the Crust

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a parchment-lined 9×9-inch pan.

Place in the refrigerator to chill while preparing the filling.

Step 2: Prepare the Rhubarb Topping

In a saucepan over medium heat, combine rhubarb, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the rhubarb breaks down and becomes soft.

Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and stir in vanilla. Let cool completely.

Step 3: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar, vanilla, and lemon juice, and mix until fully combined.

Gently fold in the whipped topping until light and fluffy.

Step 4: Assemble the Layers

Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.

Spoon the cooled rhubarb topping over the cheesecake layer and gently spread it out.

Step 5: Chill and Set

Refrigerate for at least 4 hours, or overnight for best results, until fully set.

Step 6: Slice and Serve

Lift out using parchment paper, slice into squares, and serve chilled.

Tips & Tricks / Flavor Variations

Strawberry rhubarb twist: Add chopped strawberries to the topping
Citrus boost: Add lemon or orange zest to the cheesecake layer
Extra crunch: Sprinkle chopped pistachios or almonds on top
Mini desserts: Make in muffin cups for individual servings
Less sweet: Reduce sugar slightly if you prefer extra tang

If you love easy no bake treats, these squares fit beautifully alongside simple desserts like Nutella Truffles for entertaining spreads.

Make Ahead, Storage & Freezing Instructions

Make Ahead

Assemble the entire dessert 1–2 days in advance
Flavor improves as it chills

Storage

Store covered in the refrigerator for up to 4 days

Freezing

Freeze fully set squares for up to 1 month
Thaw overnight in the refrigerator before serving

No bake rhubarb cheesecake squares served — Serve these no bake rhubarb cheesecake squares chilled for the best texture.

Serving Suggestions

Serve No Bake Rhubarb Cheesecake Squares with:

Fresh berries or berry sauce
A dollop of whipped cream
Hot coffee or iced tea
Light summer meals or brunch spreads

They’re especially lovely after lighter dinners, balancing richer meals during the week.

Nutritional Notes (Approximate per Square)

Calories: 320–360
Protein: 4–6g
Fat: 20–24g
Carbohydrates: 30–35g

Values vary depending on portion size and ingredients used.

Common Mistakes to Avoid

Not cooling the rhubarb: Warm topping can melt the cheesecake layer
Overmixing whipped topping: Can deflate the filling
Skipping chill time: Prevents clean slicing
Using low fat cream cheese: Results in softer texture

FAQs About No Bake Rhubarb Cheesecake Squares

Can I use frozen rhubarb?
Yes. Thaw first and drain excess liquid.

How long do these need to set?
At least 4 hours, but overnight is best.

Can I make this gluten-free?
Use gluten-free graham crackers for the crust.

Can I reduce the sugar?
Yes, but rhubarb is naturally tart, so adjust carefully.

Do these travel well?
Yes, keep chilled and transport in a cooler if needed.

Conclusion

These No Bake Rhubarb Cheesecake Squares are creamy, tangy, and refreshingly easy. With a buttery crust, smooth cheesecake filling, and bright rhubarb topping, they’re a dessert that feels both comforting and special perfect for sharing or savoring slowly.

If you love easy Desserts like No Bake Strawberry Cheesecake Bars or No Bake White Chocolate Peppermint Cheesecake, this recipe belongs in your regular rotation.

Creamy no bake cheesecake topped with tangy rhubarb save these No Bake Rhubarb Cheesecake Squares for your next effortless, crowd pleasing dessert.

No Bake Rhubarb Cheesecake Squares

These No Bake Rhubarb Cheesecake Squares are creamy, tangy, and perfectly balanced with sweet-tart flavor. A smooth cheesecake layer sits on a buttery crust and gets topped with bright, fresh rhubarb for a refreshing finish. It’s an easy, oven-free dessert that feels light, elegant, and ideal for spring and summer treats.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Chilling Time 4

Total Time 4 35

Course Dessert

Cuisine American

Servings 9 Squares

Calories 340 kcal