If you’re looking for a dessert that’s both refreshing and indulgent, let me introduce you to my favorite no bake rhubarb cheesecake squares! The tangy flavor of rhubarb combined with the creamy richness of the cheesecake is simply divine. I remember my grandmother would whip up a rhubarb pie every summer, and I was always the one sneaking bites of the filling before it even made it to the crust. This recipe captures that nostalgic flavor but in a no-fuss, no-bake format that’s perfect for any occasion. Trust me, you’re going to want to make this one again and again!
Ingredients for No Bake Rhubarb Cheesecake Squares
Gather these simple yet delightful ingredients to create your no bake rhubarb cheesecake squares. You’ll love how easy it is to put together!
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
Each ingredient plays a crucial role in achieving that perfect balance of tangy and sweet, so make sure you have everything ready before you dive in!
How to Prepare No Bake Rhubarb Cheesecake Squares
Making these no bake rhubarb cheesecake squares is a breeze, and the results are absolutely worth the minimal effort! Let’s get started on this delicious journey!
Step 1: Prepare the Rhubarb Mixture
First, grab a saucepan and toss in the chopped rhubarb, sugar, and lemon juice. Cook it over medium heat for about 5–7 minutes, stirring occasionally, until the rhubarb is nice and soft. It’ll start to break down and release those sweet-tart juices, creating a lovely mix. Once it’s ready, remove it from the heat and let it cool a bit while you work on the cheesecake filling.
Step 2: Make the Cheesecake Filling
Now, in a mixing bowl, beat the softened cream cheese until it’s super smooth—this usually takes about 2–3 minutes. In another bowl, whip the heavy cream and vanilla extract together until stiff peaks form. This is my favorite part because the cream gets all fluffy and light! Gently fold the whipped cream into the cream cheese mixture until they’re combined, being careful not to deflate the cream too much.
Step 3: Assemble the Squares
In a separate bowl, mix the graham cracker crumbs with the melted butter until it resembles wet sand. Press this crumb mixture firmly into the bottom of your baking dish to form a solid crust. Then, spread that beautiful rhubarb cheesecake mixture over the crust, smoothing it out evenly. It’s important to layer it carefully, so each bite has that perfect balance of crust and filling!
Step 4: Chill and Serve
Finally, pop the baking dish into the refrigerator and let those squares chill for at least 4 hours. This helps everything set up nicely! When you’re ready to serve, you can top them with a dollop of whipped cream or even some fresh rhubarb slices for a beautiful presentation. Trust me, your guests will be impressed!
Nutritional Information for No Bake Rhubarb Cheesecake Squares
If you’re curious about the nutritional value of these delicious no bake rhubarb cheesecake squares, here’s a quick breakdown. Each square is estimated to contain around 250 calories, with 15 grams of fat, including 8 grams of saturated fat. You’ll also find about 30 grams of carbohydrates, which includes 15 grams of sugar. There’s a bit of protein too, around 3 grams per square. Plus, they’re perfect for sharing without too much guilt! Just keep in mind these values can vary based on the specific ingredients you use, so feel free to adjust as needed!
Tips for Success with No Bake Rhubarb Cheesecake Squares
To ensure your no bake rhubarb cheesecake squares turn out fantastic, always use fresh rhubarb for the best flavor and texture. When cooking the rhubarb, keep an eye on it to avoid overcooking; you want it soft but not mushy! It’s crucial to let the dessert chill thoroughly for at least 4 hours to allow it to set properly—don’t rush this step! If you want to switch things up, consider using flavored cream cheese for an extra twist, or swap out the graham cracker crust for a cookie crust. Have fun experimenting!
Variations of No Bake Rhubarb Cheesecake Squares
If you’re in the mood to switch things up a bit, there are so many fun variations you can try with these no bake rhubarb cheesecake squares! For a fruity twist, consider adding in some fresh strawberries or raspberries to the rhubarb mixture for a vibrant pop of color and flavor. You can also experiment with flavored cream cheeses, like strawberry or vanilla, to enhance the richness. Feeling adventurous? Swap out the graham cracker crust for crushed cookies like Oreos or ginger snaps to add a different depth of flavor. The possibilities are endless—get creative and make it your own!
Serving Suggestions for No Bake Rhubarb Cheesecake Squares
These no bake rhubarb cheesecake squares are a delightful treat that pairs beautifully with a warm cup of coffee or a refreshing glass of iced tea. Imagine serving them at a summer picnic, a birthday party, or even a cozy family gathering—everyone will love the bright, tangy flavor! For a little extra flair, consider garnishing with fresh mint leaves or a sprinkle of powdered sugar. They also make a lovely addition to brunch spreads or dessert tables, offering a light yet satisfying option that’s sure to impress your guests. Enjoy every bite!
Your Experience with No Bake Rhubarb Cheesecake Squares
I’d love to hear how your no bake rhubarb cheesecake squares turned out! Did you make any fun modifications or add your own twist? Please share your experiences in the comments below and don’t forget to rate the recipe. If you enjoyed it, snap a picture and share it on social media!
For more information on the health benefits of rhubarb, you can check out this Healthline article.
Print
No Bake Rhubarb Cheesecake Squares You’ll Love to Make!
- Total Time: 4 hours 40 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
A delicious no bake dessert featuring rhubarb and cream cheese.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
Instructions
- In a saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat until rhubarb is soft.
- In a bowl, beat cream cheese until smooth.
- In another bowl, whip heavy cream and vanilla until peaks form.
- Fold whipped cream into cream cheese.
- Add the cooled rhubarb mixture to the cream cheese mixture and stir until combined.
- In a separate bowl, mix graham cracker crumbs with melted butter.
- Press the crumb mixture into the bottom of a baking dish.
- Spread the rhubarb cheesecake mixture over the crust.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh rhubarb for best results.
- Make sure to let the dessert chill thoroughly.
- Can be topped with whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: no bake rhubarb cheesecake squares
