Rhubarb Cheesecake Squares Recipe
These Rhubarb Cheesecake Squares combine a buttery graham cracker crust with a creamy, tangy cheesecake filling topped with a sweet-tart rhubarb glaze, making for a delightful dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 2 hours 43 minutes
- Yield: 0 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 16 oz full‑fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Rhubarb Glaze
- 2 cups rhubarb, thinly sliced
- 1/4 cup honey
- 2 tbsp fresh lemon juice
- Pinch of sea salt
Instructions
- Prepare crust: Combine graham cracker crumbs, sugar, and melted butter; press firmly into a 9‑x‑9‑inch pan and refrigerate while preparing the filling.
- Make filling: Beat cream cheese until smooth, then add powdered sugar, vanilla, and eggs one at a time; fold in sour cream until just combined.
- Bake cheesecake: Spread the cheese mixture over the chilled crust, then bake at 325°F for 20 minutes until the edges are set but the center still jiggles slightly.
- Cook rhubarb glaze: Meanwhile, simmer rhubarb, honey, lemon juice, and a pinch of salt over medium heat until the fruit softens and the sauce thickens, about 8 minutes.
- Cool and glaze: Allow the cheesecake to cool to room temperature, then pour the warm rhubarb glaze over the top, spreading gently.
- Chill and serve: Refrigerate for at least two hours before cutting into squares; serve chilled.
Notes
- Press the crust firmly into the pan to ensure it holds together well.
- Do not overbake the cheesecake; the center should jiggle slightly when done.
- Make sure to refrigerate the dessert for at least two hours for best texture and flavor.
Find it online: https://yumfoodusa.com/rhubarb-cheesecake-squares-recipe/