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Rhubarb Cheesecake Squares
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Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares combine a buttery graham cracker crust, a creamy cheesecake filling, and a tart rhubarb compote to create the perfect balance of flavors. Ideal for spring or summer gatherings!
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 4 hours
Servings: 12 squares
Course: Dessert
Cuisine: European/North American
Calories: 330
Ingredients Method Notes

Ingredients
  

Crust:
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 tablespoons butter melted
Rhubarb Layer:
  • 2 cups rhubarb chopped
  • ¼ cup water
  • ½ cup sugar
  • 2 tablespoons cornstarch
Cheesecake Filling:
  • 16 ounces cream cheese softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Method
 

Crust:
  1. Mix graham cracker crumbs, sugar, and butter. Press into a lined baking pan and bake for 8 minutes.
Rhubarb Layer:
  1. Cook rhubarb, water, sugar, and cornstarch in a saucepan until thickened.
Cheesecake Filling:
  1. Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.
Assembly and Baking:
  1. Pour the cheesecake filling over the baked crust, and spoon rhubarb compote on top. Bake until the filling is set.

Notes

  • Chill the squares for at least 3 hours before cutting.
  • Variations include adding strawberries or coconut to the compote.