Oh my goodness, let me tell you about these rhubarb cheesecake squares! They’re the perfect blend of creamy, tangy cheesecake and the delightful tartness of fresh rhubarb. I remember the first time I tried making these – my grandma had a rhubarb patch, and every spring, we’d pick the stalks together. The smell of baking cheesecake mixed with that unique rhubarb aroma still makes me feel so nostalgic. Trust me, the way the sweet creaminess of the cheesecake balances with the slight zing from the rhubarb is just heavenly. These squares are not only a treat for the taste buds, but they’re also super easy to whip up! You’ll want to keep this recipe close for all your spring gatherings – it’s a crowd-pleaser for sure!
Ingredients for Rhubarb Cheesecake Squares
- 1 1/2 cups graham cracker crumbs (finely crushed)
- 1/2 cup unsalted butter, melted (let it cool slightly before using)
- 1/4 cup granulated sugar (to sweeten the crust)
- 2 cups cream cheese, softened (bring it to room temperature for easier mixing)
- 1 cup granulated sugar (for the creamy filling)
- 2 large eggs (make sure they’re at room temperature too)
- 1 teaspoon vanilla extract (for that lovely flavor)
- 2 cups rhubarb, chopped (fresh rhubarb is best for this recipe)
- 1/4 cup all-purpose flour (to help thicken the filling)
How to Prepare Rhubarb Cheesecake Squares
Alright, let’s get into the fun part – bringing these rhubarb cheesecake squares to life! Follow these steps, and you’ll have a delicious dessert that everyone will rave about. It’s super straightforward, and I promise you’ll feel like a baking pro in no time!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). You want it nice and toasty for our cheesecake squares!
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until everything is well combined and crumbly.
- Now, press this mixture firmly into the bottom of a greased 9×13 inch baking dish. This will be our delicious crust!
- In a separate bowl, beat the softened cream cheese and 1 cup of sugar together until it’s smooth and creamy. This is where the magic starts!
- Add the eggs one at a time, mixing well after each addition. You want it all to blend beautifully!
- Stir in the vanilla extract and the flour until just combined. No need to overmix here!
- Now, gently fold in the chopped rhubarb. Make sure it’s evenly distributed throughout the batter.
- Pour this luscious cream cheese mixture over your prepared crust. Spread it out evenly!
- Bake in the preheated oven for about 45 minutes, or until the filling is set and slightly golden on top. Keep an eye on it!
- Once baked, remove it from the oven and let it cool completely before cutting into squares. This is the hardest part – waiting! But trust me, it’s worth it.
Nutritional Information
These rhubarb cheesecake squares are not only delicious but also come with a satisfying nutritional profile. Each square is approximately 210 calories, which makes it a delightful treat without going overboard. You’ll find about 10g of fat and 3g of protein per serving, along with 28g of carbohydrates, including 15g of sugar. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. So, enjoy these squares guilt-free and in moderation!
Why You’ll Love This Recipe
- Quick and easy preparation – you’ll have these squares ready in no time!
- Delightful balance of creamy cheesecake with the tartness of fresh rhubarb.
- Perfect for spring gatherings, showcasing seasonal ingredients.
- Great for feeding a crowd – one batch makes 24 generous squares!
- Can be served chilled or at room temperature, making them super versatile.
- Simple ingredients that you probably already have on hand!
Tips for Success with Rhubarb Cheesecake Squares
Alright, let’s make sure your rhubarb cheesecake squares turn out absolutely perfect! First things first, always use fresh rhubarb if you can. It gives the best flavor and that lovely tartness that we all adore. If you can’t find fresh, frozen works in a pinch, but be sure to thaw and drain it well to avoid excess moisture!
Next, make sure your cream cheese is softened before mixing. This step is crucial for achieving that smooth and creamy texture. I like to take it out of the fridge about an hour before I start baking. And don’t rush the mixing process; beat until everything is just combined for a silky filling. Oh, and remember to let your squares cool completely before cutting them – this helps them hold their shape beautifully. Trust me, these little tips will elevate your dessert to the next level!
Variations on Rhubarb Cheesecake Squares
If you’re feeling adventurous, there are so many delightful ways to switch up these rhubarb cheesecake squares! One of my favorite twists is adding fresh strawberries or raspberries to the filling. Just chop them up and fold them in along with the rhubarb for a burst of sweetness. You could also sprinkle in a teaspoon of cinnamon or nutmeg for a warm spice note that pairs beautifully with the tangy rhubarb.
If you want to change up the crust, try using crushed vanilla wafers or gingersnap cookies instead of graham crackers for a fun flavor twist! And for a richer experience, you can swirl in some chocolate ganache or top them with a dollop of whipped cream before serving. The possibilities are endless, and each variation brings its own unique charm to this already fabulous dessert!
Storage & Reheating Instructions
Once you’ve made your delicious rhubarb cheesecake squares, you’ll want to store them properly to keep that creamy goodness intact! These squares can be stored in an airtight container in the refrigerator for up to 5 days. Just make sure they’re cooled completely before sealing them up, as this prevents excess moisture from ruining that fabulous texture.
If you find yourself with leftovers (though I doubt it!), you can also freeze them for later enjoyment. Simply wrap each square tightly in plastic wrap and place them in a freezer-safe container. They should keep well for up to 2 months! When you’re ready to indulge again, just thaw them overnight in the refrigerator. No reheating is necessary – they’re perfect served chilled or at room temperature. Enjoy every last bite!
FAQ about Rhubarb Cheesecake Squares
Got questions about these delightful rhubarb cheesecake squares? I’ve got you covered! One common question is, “Can I use frozen rhubarb?” Absolutely! Just make sure to thaw it and drain any excess moisture before adding it to the filling. It works beautifully in this recipe!
Another question I often hear is, “Can I make these squares ahead of time?” Yes, definitely! They’re perfect for prepping a day in advance. Just keep them stored in the fridge until you’re ready to serve.
If you’re wondering about substitutions, feel free to swap the graham cracker crust for a cookie crust, like Oreos or almond flour for a gluten-free option. And remember, if you like a sweeter cheesecake, you can adjust the sugar to your taste! Enjoy baking, and don’t hesitate to get creative!
For more delicious dessert ideas, check out no-bake cheesecake recipes or classic apple pie recipes!
Print
Rhubarb Cheesecake Squares: 10 Easy Steps to Delightful Joy
- Total Time: 1 hour 5 minutes
- Yield: 24 squares 1x
- Diet: Vegetarian
Description
Delicious rhubarb cheesecake squares with a creamy filling and a crumbly crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped
- 1/4 cup flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar.
- Press the mixture into the bottom of a greased 9×13 inch baking dish.
- In another bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and flour.
- Fold in chopped rhubarb.
- Pour the cream cheese mixture over the crust.
- Bake for 45 minutes, or until set.
- Let cool before cutting into squares.
Notes
- Use fresh rhubarb for the best flavor.
- Store in the refrigerator for up to 5 days.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: rhubarb cheesecake squares, dessert, rhubarb, cheesecake
