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Delicious quick rhubarb cheesecake squares on a plate

Rhubarb Cheesecake Squares

These delightful Rhubarb Cheesecake Squares balance creamy cheesecake richness with tart rhubarb, creating a nostalgic dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 9 squares
Calories 290 kcal

Ingredients
  

For the crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tbsp unsalted butter, melted

For the cheesecake filling

  • 16 oz full-fat cream cheese, softened Ensure it's at room temperature for easier mixing.
  • 0.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 large eggs Add one at a time.
  • 0.5 cups sour cream

For the rhubarb glaze

  • 2 cups rhubarb, thinly sliced
  • 0.25 cups honey
  • 2 tbsp fresh lemon juice
  • pinch sea salt

Instructions
 

Preparation

  • In a mixing bowl, combine graham cracker crumbs and granulated sugar. Slowly pour in melted butter and mix until the crumbs resemble wet sand.
  • Press this mixture firmly into a 9×9-inch pan and chill in the refrigerator.

Make the Cheesecake Filling

  • In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until well-incorporated.
  • Introduce the eggs one at a time, beating well after each addition. Fold in sour cream until just combined.

Bake the Cheesecake

  • Spread the cream cheese mixture over the chilled crust. Bake in a preheated oven at 325°F for about 20 minutes.
  • The edges should be set while the center still jiggles slightly.

Prepare the Rhubarb Glaze

  • Simmer rhubarb, honey, lemon juice, and sea salt in a saucepan over medium heat.
  • Cook until rhubarb softens and the sauce thickens, approximately 8 minutes.

Cool and Assemble

  • Allow cheesecake to cool at room temperature before pouring the warm rhubarb glaze over the top.
  • Spread the glaze gently to cover the surface evenly.

Chill

  • Refrigerate the squares for at least two hours before cutting them into squares. Serve chilled for the best flavor.

Notes

These squares store well in the refrigerator for up to five days. For freezing, wrap in parchment paper and store in an airtight container for up to three months.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 210mgFiber: 1gSugar: 24g
Keyword Cheesecake, Easy Baking, Rhubarb Dessert, Squares, Sweet Treats
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