No Bake Rhubarb Cheesecake Squares

Hey there! Today, I’m excited to share with you a delightful dessert recipe that has been a family favorite in my household for years – No Bake Rhubarb Cheesecake Squares. This sweet and tangy treat is perfect for those warm summer days when you’re craving something refreshing and indulgent at the same time.

Rhubarb is one of those ingredients that not everyone is familiar with, but let me tell you, it adds such a unique flavor profile to this cheesecake that you won’t be able to resist. The combination of the creamy cheesecake layer with the tartness of the rhubarb compote on top creates a harmony of flavors that is simply irresistible.

Why You’ll Love This:

I make these No Bake Rhubarb Cheesecake Squares when I want to impress my guests with a dessert that looks and tastes like it took hours to make but is actually super simple. My family goes crazy for this because they can’t get enough of the creamy texture of the cheesecake paired with the zesty rhubarb topping.

Ingredients:

For the Crust:

– 2 cups graham cracker crumbs

– 1/2 cup melted butter

– 1/4 cup sugar

For the Cheesecake Filling:

– 16 oz cream cheese, softened

– 1/2 cup sugar

– 1 tsp vanilla extract

– 1 cup whipped cream

For the Rhubarb Topping:

– 3 cups chopped rhubarb

– 1/2 cup sugar

– 1/4 cup water

Directions:

To make the crust, mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9×13 inch baking dish and refrigerate while preparing the filling.

In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Fold in the whipped cream until well combined. Spread this mixture over the chilled crust and refrigerate for at least 1 hour.

Meanwhile, in a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture has thickened. Let it cool completely before spreading it over the cheesecake layer.

Notes:

One thing I’ve learned form making this recipe multiple times is that the rhubarb compote tastes even better if you let it sit in the fridge overnight before serving. The flavors really develop and intensify, making each bite a true delight.

Variations:

As an experiment, I once tried adding a handful of fresh strawberries to the rhubarb topping, thinking it would enhance the flavor. However, it ended up being too sweet for my liking and overpowered the tanginess of the rhubarb. Stick to the original recipe for the perfect balance of flavors.

Equipment:

If you don’t have a baking dish, you can also make individual servings of these cheesecake squares by using small ramekins or mason jars. It’s a fun way to present this dessert for a party or special occasion.

Storage Information:

Though honestly, in my house, these No Bake Rhubarb Cheesecake Squares never last more than a day! But if you do have leftovers, make sure to store them in the refrigerator to keep the cheesecake firm and the rhubarb fresh.

Serving Suggestions:

I personally love serving these cheesecake squares with a dollop of freshly whipped cream on top and a sprinkle of grated lemon zest for an extra burst of citrus flavor. It elevates the dessert and makes it look even more inviting.

Pro Tips:

One lesson I’ve learned form experience is to be patient when making the rhubarb compote. It can be tempting to rush the cooking process, but allowing the rhubarb to simmer slowly ensures a perfect texture and concentration of flavors in the topping.

FAQ:

Q: Can I use frozen rhubarb instead of fresh?

A: Yes, you can substitute frozen rhubarb if fresh is not available. Just make sure to thaw and drain the rhubarb before cooking it to remove any excess liquid that may affect the consistency of the topping.

So, there you have it – a scrumptious recipe for No Bake Rhubarb Cheesecake Squares that will surely become a hit at your next gathering. Give it a try and let me know what you think!

No Bake Rhubarb Cheesecake Squares