Rhubarb Cheesecake Squares

Savor the Spring: A Guide to Rhubarb Cheesecake Squares Recipe


Springtime heralds a delightful fusion of sweet and tart flavors with our freshly made Rhubarb Cheesecake Squares. This versatile dessert captures the essence of the season by balancing the vibrant tartness of rhubarb with the creamy, sweet cheesecake filling, creating an irresistible treat. Whether served at a spring gatheringsummer picnic, or a cozy night in, rhubarb’s unique flavor elevates every bite.

Historical Context and Rhubarb Background

Rhubarb, originally cultivated for medicinal purposes, eventually became popular in desserts due to its distinctive tart taste and vibrant color. It pairs beautifully with other spring flavors, such as strawberries, coconut, or pecans, often used in baked goods like crisps, pies, and cheesecakes. The nutritional benefits include antioxidants, vitamins, and fiber.

Learn more about the versatility of cheesecake and its place in dessert culture on the Wikipedia page, and explore the vast world of rhubarb recipes on Pinterest.

Rhubarb Cheesecake Squares Ingredients Overview

To create the perfect Rhubarb Cheesecake Squares, you’ll need to master three essential layers:

  • Crust: Choose between graham cracker crumbs, and oat-based crust, or add coconut flakes for extra flavor.
  • Rhubarb Compote: Balance the tartness of fresh rhubarb with sugar, lemon, or arrowroot starch for a thickened consistency.
  • Cheesecake Filling: Blend softened cream cheese, sugar, eggs, and vanilla for a luscious and smooth base.

Step-by-Step Recipe Instructions

  1. Prepare the Crust: Press the mixture firmly into the baking pan and bake briefly to set.
  2. Cook the Rhubarb Compote: Stir rhubarb, sugar, and cornstarch over medium heat until thickened.
  3. Mix the Cheesecake Filling: Beat cream cheese and sugar until smooth, then add eggs and vanilla extract.
  4. Layer and Bake: Pour the cheesecake layer over the crust, spoon rhubarb compote on top, and bake until set.

Creative Variations and Pairing Suggestions

  • Pair rhubarb with strawberries for a spring delight like Strawberry Rhubarb Cheesecake Squares.
  • Mix in coconut flakes, nuts, or oats for additional crunch and flavor.

FAQs Section

  1. How to store Rhubarb Cheesecake Squares?
    Store in an airtight container in the fridge for up to five days.
  2. Can frozen rhubarb be used?
    Yes, but adjust cooking times since frozen rhubarb may have higher moisture.
  3. Alternative sweeteners?
    Honey, agave syrup, or stevia can be used instead of sugar.
  4. How to prevent cheesecake cracking?
    Avoid overbaking and sudden temperature changes. Use a water bath if needed.
  5. Gluten-free or dairy-free variation?
    Substitute gluten-free flour for the crust, and use dairy-free cream cheese.

Presentation and Serving Tips

Cool the baked dessert fully before cutting it into neat squares. Arrange them on a tray, garnished with fresh rhubarb stalks or strawberries, for an enticing presentation.

Storage and Shelf Life

Store refrigerated for up to five days or freeze individual squares for later enjoyment.

Nutritional Breakdown

Each square typically contains around 330 calories, with a good mix of carbohydrates, protein, and fats.


The beauty of Rhubarb Cheesecake Squares lies in the perfect marriage of sweet and tart. This easy-to-follow recipe encourages creativity through endless flavor variations. So, gather your ingredients, follow the steps, and savor the taste of spring!

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Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares

  • Author: recipevalue.com
  • Total Time: 4 hours (including chilling)
  • Yield: 12 squares 1x
  • Diet: Vegetarian


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!




  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted

Rhubarb Layer:

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

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


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


  • Chill the squares for at least 3 hours before cutting.
  • Variations include adding strawberries or coconut to the compote.
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European/North American


  • Calories: 330 kcal
  • Fat: 16g
  • Carbohydrates: 40g
  • Protein: 5g

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