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.
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
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.
Video
Notes
📝 Notes
- Use fresh or frozen rhubarb; thaw and drain frozen rhubarb well.
- Soften cream cheese fully for a smooth, lump-free filling.
- Chill the crust before adding the filling to help it set firmly.
- Sweeten rhubarb to taste, as tartness can vary.
- Allow plenty of chilling time so the squares cut cleanly.
- Line the pan with parchment for easy removal.
- Store squares covered in the fridge for up to 4 days.
- Serve chilled for the best texture and flavor.
🍽️ Nutrition Facts (Per Serving)
Calories: 340 kcal,Carbohydrates: 28 g,
Fiber: 2 g,
Sugars: 20 g,
Protein: 6 g,
Fat: 24 g,
Saturated Fat: 14 g,
Cholesterol: 70 mg,
Sodium: 260 mg,
Potassium: 240 mg,
Calcium: 120 mg,
Iron: 1.2 mg