Description
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!
Ingredients
Scale
Crust:
- 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
Instructions
- Crust:
Mix graham cracker crumbs, sugar, and butter. Press into a lined baking pan and bake for 8 minutes. - Rhubarb Layer:
Cook rhubarb, water, sugar, and cornstarch in a saucepan until thickened. - Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla. - Assembly and Baking:
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.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European/North American
Nutrition
- Calories: 330 kcal
- Fat: 16g
- Carbohydrates: 40g
- Protein: 5g