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
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.
Notes
- Fresh rhubarb is best, but frozen works too—just thaw and drain well.
- Add strawberries for a sweet-tart twist.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
