If there’s one dessert that tastes like a bright spring afternoon after a rainy day, it’s Rhubarb Cheesecake Squares. Imagine the tangy bite of rhubarb melding with the utter creaminess of cheesecake, all anchored by a golden, buttery graham cracker crust. These bars have that perfect intersection of sweet, tart, and creamy and they’re so easy to share – though fair warning: they tend to disappear almost as soon as they hit the table! Whether you’ve got armfuls of rhubarb from the farmer’s market or just want something delightfully different for dessert, this is my go-to treat for impressing friends and family all season long.

Rhubarb Cheesecake Squares Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple yet essential these ingredients are. Each one has a role to play in creating unforgettable Rhubarb Cheesecake Squares, from that buttery snap of the crust to the jewel-toned, tangy rhubarb topping. Let’s break down what you’ll need and why it matters!

Graham cracker crumbs: The unmistakable flavor of graham crackers creates a crumbly, yet sturdy base for these bars, so your squares hold up beautifully.
Granulated sugar: Used throughout each layer, sugar sweetens and balances the tartness of the rhubarb and adds a subtle crunch to the crust.
Unsalted butter: Melted butter brings moisture and richness to your crust, binding it together with that comforting, golden finish.
Cream cheese: The star of the cheesecake layer, softened cream cheese ensures a silky-smooth, creamy filling every single time.
Eggs: Eggs give the cheesecake layer its delicate structure, so the bars cut cleanly but still melt in your mouth.
Vanilla extract: Just a teaspoon transforms the cheesecake with inviting warmth and sweetness.
Fresh or frozen rhubarb: Rhubarb brings the wow factor with its vibrant red color and signature tartness; frozen works well too, just thaw and drain first.
Cornstarch: This thickens the rhubarb topping, creating that luscious, spoonable jam that won’t run off your bars.
Water: A little bit of water helps the rhubarb topping simmer until perfectly jammy.
Lemon juice: The bright acidity of lemon juice perfectly accentuates the rhubarb’s natural flavors and keeps the topping from becoming overly sweet.

How to Make Rhubarb Cheesecake Squares

Step 1: Prep Your Pan and Oven

Let’s set yourself up for success! Start by preheating your oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. The parchment not only prevents sticking, but also makes it easy to lift the finished Rhubarb Cheesecake Squares out of the pan later—always a game-changer for beautiful, clean squares!

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and that glorious melted butter. Stir well until every bit of crumb feels sandy and moist. Press this mixture firmly and evenly into the bottom of your prepared pan (use the bottom of a measuring cup for extra-even tamping!). Pop it in the oven for 8-10 minutes until it smells toasty and looks just a shade darker. Set aside while you prepare the next layer.

Step 3: Beat up the Creamy Cheesecake Layer

Grab a large bowl and beat the softened cream cheese and sugar together until smooth and fluffy—no lumps allowed! Add the eggs one at a time, mixing just until incorporated each time. Lastly, stir in the vanilla extract. Pour this creamy filling over your cooled crust, smoothing the top with a spatula to get a nice, even layer.

Step 4: Cook Down the Rhubarb Topping

Time to add the star flavor! In a saucepan over medium heat, combine the chopped rhubarb, sugar, cornstarch, water, and lemon juice. Stir often and watch the rhubarb soften and break down, which takes about 10 to 12 minutes. The mixture should be thick and glossy. Let it cool slightly (so you don’t swirl the cheesecake as you add it), then gently spoon the topping over the cheesecake layer, spreading it edge to edge.

Step 5: Bake, Chill, and Slice!

Slide the pan back into the oven and bake for 30–35 minutes, or until the edges are set and the center still has the slightest jiggle. This ensures that iconic creamy texture. Let the bars cool to room temperature on a rack, then transfer to the fridge and chill for at least 4 hours—a little patience here pays off big time! Use the parchment overhang to lift the entire confection out of the pan. Slice into neat squares, and marvel at those beautiful layers before diving in.

How to Serve Rhubarb Cheesecake Squares

Garnishes

For a truly stunning plate, a few simple garnishes can make your Rhubarb Cheesecake Squares look downright bakery-worthy. A light dusting of powdered sugar brings a whimsical finish, or scatter a handful of sliced strawberries or edible petals for a fresh pop of color. Sometimes I add a dollop of barely-sweetened whipped cream and a twist of lemon zest to echo the tart-sweet topping.

Side Dishes

These bars shine brightly on their own, but if you want to create a dessert spread, serve them with crisp almond biscotti or a bowl of ripe, in-season berries. For a spring brunch, I love pairing them with a simple fruit salad or a creamy vanilla yogurt parfait to balance their richness. Serve with freshly brewed coffee or tea for that perfect afternoon pick-me-up!

Creative Ways to Present

Presentation is half the fun! For parties, try cutting your Rhubarb Cheesecake Squares into bite-sized rectangles and nestling each on a mini cupcake liner. For a showier dessert, arrange squares on a big platter, stack them in alternating directions, and sprinkle with mint leaves. You can even drizzle with white chocolate or a thin ribbon of rhubarb syrup if you’re feeling extra fancy. These bars also make a wonderful homemade gift—just wrap individual squares in parchment and tie with twine.

Make Ahead and Storage

Storing Leftovers

Rhubarb Cheesecake Squares keep beautifully in the fridge for up to four days. Simply place them in an airtight container, layering parchment or wax paper between stacks if needed to protect those pretty toppings. The flavors deepen as they rest, so don’t hesitate to bake ahead if you’re planning a gathering!

Freezing

Freezing is a great way to enjoy these delights beyond rhubarb season. Once chilled and sliced, arrange squares on a parchment-lined baking sheet and freeze until firm. Then, transfer to a freezer-safe container, layering with parchment to prevent sticking. They’ll keep their flavor for up to two months; just thaw overnight in the fridge before serving for best texture.

Reheating

Since the best way to enjoy Rhubarb Cheesecake Squares is chilled (straight from the fridge is perfection!), reheating isn’t usually necessary. If you prefer them slightly less cold, set them at room temperature for 15-20 minutes before serving. Avoid microwaving, as it can make the cheesecake too soft and compromise those clean layers you worked so hard for.

FAQs

Can I use frozen rhubarb for Rhubarb Cheesecake Squares?

Absolutely! Just make sure to thaw frozen rhubarb first and drain off any excess liquid before using. This helps prevent your topping from becoming watery and ensures you get that luscious, thick layer on top of your cheesecake squares.

How do I know when the cheesecake is done baking?

You’re looking for set edges and a center that still has a little jiggle—it’ll finish setting as it cools. Resist the urge to overbake, as you want that soft, creamy texture.

Can I add other fruits to the topping?

Definitely! Strawberries are a classic pairing with rhubarb, adding natural sweetness and extra color. You can swap in up to half strawberries for the rhubarb, or scatter fresh berries on top before serving for an even more vibrant dessert.

Can Rhubarb Cheesecake Squares be made gluten-free?

You bet! Just use gluten-free graham cracker crumbs or your favorite gluten-free cookie for the crust, and double check that your cornstarch and other ingredients are certified gluten-free. The result is every bit as delicious and cheerful.

What’s the best way to get clean slices?

The secret to those flawless Rhubarb Cheesecake Squares is using a sharp knife dipped in hot water and wiped clean between cuts. Take your time, and you’ll get gorgeous squares with crisp edges and vibrant layers!

Final Thoughts

If you’re ready for a dessert that’s both nostalgic and refreshingly new, Rhubarb Cheesecake Squares are a must-try. They’re the kind of treat that sparks joy at any gathering, and they really do turn even a humble weeknight into a celebration. Grab some rhubarb and let’s make something amazing—your tastebuds (and your friends) will thank you!

Rhubarb Cheesecake Squares Recipe

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4.8 from 17 reviews

Author: Emma
Total Time: 5 hours 10 minutes (including chilling)
Yield: 9 squares 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of tangy rhubarb and creamy cheesecake with these irresistible Rhubarb Cheesecake Squares. A perfect treat for spring or any time you crave a fruity dessert!

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake layer:

2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the rhubarb topping:

2 cups chopped fresh or frozen rhubarb
½ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice

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Instructions

Prepare the crust: Preheat the oven and line the baking pan. Mix and press the crust ingredients. Bake and set aside.
Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs and vanilla, then pour over the crust.
Create the rhubarb topping: Cook rhubarb, sugar, cornstarch, water, and lemon juice until soft and thickened. Spoon over the cheesecake layer.
Bake and chill: Bake until set, cool, then refrigerate before cutting into squares.