No Bake Rhubarb Cheesecake Squares Recipe

Introduction

No Bake Rhubarb Cheesecake Squares are a delightful spring treat combining tangy rhubarb with creamy cheesecake. Easy to prepare without an oven, this dessert is perfect for warm days and gatherings. The refreshing flavors and smooth texture will impress your guests every time.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups rhubarb, chopped
• 1 cup sugar (for maceration)
• 1 tablespoon cornstarch (to thicken the rhubarb mixture)
• 1/4 cup water
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream (whipped to soft peaks)

Instructions

1. Step 1: In a bowl, combine the graham cracker crumbs and melted butter until well mixed.
2. Step 2: Press the mixture firmly into the bottom of a lined baking dish to form the crust.
3. Step 3: Chop the rhubarb and toss it with sugar. Let it macerate for about 20 minutes to bring out the juices.
4. Step 4: In a saucepan, combine the macerated rhubarb, cornstarch, and water.
5. Step 5: Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let cool.
6. Step 6: In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
7. Step 7: Gently fold the whipped heavy cream into the cream cheese mixture until combined and light.
8. Step 8: Spread the cheesecake filling evenly over the prepared crust.
9. Step 9: Dollop the cooled rhubarb mixture over the cheesecake filling and swirl gently with a knife for a marbled effect.
10. Step 10: Refrigerate for at least 3 hours until fully set.
11. Step 11: Once chilled, cut into squares for serving. Optionally, garnish with fresh mint leaves for an attractive presentation.

Tips & Variations

• For a crunchy crust, toast the graham cracker crumbs lightly before mixing with butter.
• Swap rhubarb with fresh strawberries or raspberries for a different fruity flavor.
• Use low-fat cream cheese and whipped topping for a lighter version of this dessert.
• Adding a teaspoon of lemon zest to the rhubarb mixture can enhance its tanginess.

Storage

Store the cheesecake squares covered in the refrigerator for up to 3 days. Keep them chilled for best texture and flavor. When ready to serve again, allow to sit at room temperature for 10 minutes for easier slicing. This dessert is not recommended for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Thaw and drain any excess liquid before macerating with sugar to avoid a watery filling.

Do I need to whip the cream to stiff peaks?

Whipping the cream to soft peaks is best to fold it gently into the cream cheese mixture, keeping the filling light and airy without becoming heavy.

No Bake Rhubarb Cheesecake Squares Recipe

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4.9 from 82 reviews

A delightful and refreshing no-bake rhubarb cheesecake squares recipe combining a buttery graham cracker crust with a creamy cheesecake filling and a tangy homemade rhubarb topping. Perfectly chilled for a smooth, luscious dessert that’s easy to prepare and serves nine.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 45 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Rhubarb Mixture

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped to soft peaks

Instructions

1. Preparation of the crust: In a bowl, combine graham cracker crumbs and melted butter thoroughly to create a uniform mixture. Press this firmly into the bottom of a lined baking dish to form an even crust layer. Set aside while preparing the filling.
2. Preparation of the rhubarb filling: Chop the rhubarb and toss with sugar to macerate, allowing the natural juices to develop. In a saucepan, combine the macerated rhubarb, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens into a compote. Remove from heat and let cool completely.
3. Preparation of the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped heavy cream into the cream cheese mixture to keep it light and airy.
4. Assembly: Spread the cheesecake filling evenly over the prepared crust. Dollop the cooled rhubarb mixture over the cheesecake layer and use a spatula or knife to gently swirl it through the filling for a marbled effect.
5. Refrigeration and serving: Refrigerate the assembled cheesecake for at least 3 hours or until fully set. Once chilled and firm, cut into squares with a sharp knife for clean edges. Serve with a sprinkle of fresh mint leaves on top to enhance presentation and add a fresh aroma.

Notes

• Ensure the cream cheese is softened for a smooth blend without lumps.
• Allow the rhubarb mixture to cool entirely before adding to prevent melting the cheesecake filling.
• You can substitute graham cracker crumbs with digestive biscuits if preferred.
• For a less sweet option, adjust sugar amount in the rhubarb mixture to taste.
• Chill the heavy cream before whipping to achieve better volume and consistency.

Keywords: no bake rhubarb cheesecake, rhubarb dessert, no bake cheesecake squares, easy cheesecake recipe, creamy cheesecake, rhubarb topping, graham cracker crust