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Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares

  • Author:
  • 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