💗 Rhubarb Cheesecake Squares
The perfect balance of tangy rhubarb and creamy cheesecake on a sweet, buttery crust—these squares are a must-bake spring and summer treat!
🛒 Ingredients
🌸 Rhubarb Layer:
5 cups chopped rhubarb
3/4 cup sugar
1 tbsp water
3 tsp cornstarch
🧈 Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
🍰 Cheesecake Layer:
2 (8 oz) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
👩🍳 Instructions
1. Prep the Rhubarb Layer:
In a saucepan over medium heat, combine rhubarb, sugar, and water. Cook until the rhubarb begins to soften, about 8–10 minutes. Stir in the cornstarch and cook another 2–3 minutes until thickened. Remove from heat and let cool.
2. Make the Crust:
Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a greased 9×13-inch baking pan. Bake for 8–10 minutes, then set aside to cool slightly.
3. Cheesecake Layer:
In a large bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla; mix until creamy and well blended. Pour over the baked crust and spread evenly.
4. Add Rhubarb Topping:
Spoon the cooled rhubarb mixture over the cheesecake layer and gently swirl with a knife or spatula.
5. Bake:
Bake for 35–40 minutes, or until the center is just set and no longer jiggly. Let cool completely, then refrigerate for at least 3 hours before slicing.
🍓 Serve & Store:
Cut into squares and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days.
💡 Tips:
Want an extra burst of flavor? Add a dash of orange zest to the rhubarb layer!
For a gluten-free version, use GF graham cracker crumbs.
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