Rhubarb Cheesecake Squares

If you’re craving a dessert that’s both tangy and sweet, these Rhubarb Cheesecake Squares will hit the spot. Imagine the creaminess of cheesecake, the zing of fresh rhubarb, and a buttery, crumbly base—everything you love in a dessert, all packed into one glorious square. These bars have the perfect balance of creamy, tart, and just the right amount of sweetness. Trust me, once you take that first bite, you won’t be able to stop at just one!

Why You’ll Love Rhubarb Cheesecake Squares

Perfect Balance of Sweet and Tart: The rhubarb adds a delightful tartness that cuts through the creamy richness of the cheesecake layer. It’s a flavor combo that will have your taste buds dancing.

Crowd-Pleasing: These bars are perfect for sharing at gatherings, potlucks, or family get-togethers. Everyone loves a good cheesecake, and the rhubarb twist makes it extra special.

Easy to Make: You don’t need to be a pro baker to create these gorgeous cheesecake squares. They’re surprisingly simple to make, with easy-to-follow steps that yield impressive results.

A Slice of Spring: If you’ve never baked with rhubarb before, this is a perfect introduction. It’s a seasonal fruit that screams spring, and these squares are the ideal way to showcase it.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour – The base of the crust that will hold everything together.
• 1/4 cup granulated sugar – Adds a touch of sweetness to the crust.
• 1/2 teaspoon salt – Enhances the flavor of the crust.
• 1/2 cup unsalted butter, cold and cubed – The butter makes the crust rich and flaky.
• 1 egg yolk – Helps bind the crust together while keeping it tender.

For the Rhubarb Filling:

• 2 cups fresh rhubarb, chopped – The star of the show! Tangy and vibrant rhubarb adds the perfect burst of flavor.
• 1/2 cup granulated sugar – Sweetens the rhubarb just enough to balance its tartness.
• 1 tablespoon cornstarch – Helps thicken the rhubarb mixture and gives it a jam-like consistency.

For the Cheesecake Layer:

• 8 oz cream cheese, softened – The base of the cheesecake filling, making it rich and creamy.
• 1/2 cup sour cream – Adds a bit of tanginess and smoothness to the filling.
• 1/2 cup granulated sugar – Sweetens the cheesecake filling.
• 1 teaspoon vanilla extract – Adds warmth and flavor.
• 2 large eggs – Essential for binding the cheesecake filling together.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang to easily lift out the bars later.

2. Make the Crust:
In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough comes together. Press the dough evenly into the bottom of the prepared pan. Bake for 10 minutes and then set aside to cool slightly.

3. Prepare the Rhubarb Filling:
In a medium saucepan, combine the chopped rhubarb, sugar, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat and let it cool slightly.

4. Make the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sour cream together until smooth. Add the sugar and vanilla and beat until fully combined. Add the eggs, one at a time, mixing well after each addition. Pour the cheesecake mixture over the cooled crust.

5. Add the Rhubarb:
Spoon the cooked rhubarb mixture on top of the cheesecake layer. Use a knife or skewer to gently swirl the rhubarb into the cheesecake filling, creating a marbled effect.

6. Bake:
Bake the squares in the preheated oven for 35-40 minutes, or until the cheesecake is set and lightly golden around the edges. The center should be slightly jiggly but firm.

7. Cool and Chill:
Let the bars cool in the pan for about 30 minutes, then transfer them to the fridge to chill for at least 2 hours or until fully set.

8. Slice and Serve:
Once the bars are fully chilled, slice them into squares. Serve them chilled or at room temperature for the best texture.

Nutrition Facts

Servings: 12
Calories per serving: 290
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 180mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 21g
Protein: 4g
Vitamin A: 15%
Vitamin C: 6%
Calcium: 6%
Iron: 4%

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 10 minutes

How to Serve Rhubarb Cheesecake Squares

For a Light Dessert: These cheesecake squares are perfect as a light dessert after a big meal. Serve them with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.

For Brunch or Afternoon Tea: Pair them with your favorite tea or coffee for a cozy treat in the afternoon. They’re elegant enough to serve for a special occasion or brunch.

For a Sweet Snack: These squares are great for a sweet snack or packed lunch. They’re portable and easy to enjoy on the go!

Additional Tips

Use Frozen Rhubarb: If fresh rhubarb isn’t in season, you can use frozen rhubarb. Just be sure to thaw and drain it before cooking to avoid excess moisture in the filling.

Make Ahead: These bars can be made a day ahead, making them perfect for preparing in advance for parties or gatherings.

Storage: Store leftover rhubarb cheesecake squares in an airtight container in the fridge for up to 3-4 days. They also freeze well for up to 2 months—just wrap them tightly before freezing.

Add a Crunchy Topping: If you love texture, sprinkle some chopped nuts (like almonds or pecans) over the top of the cheesecake layer before baking for a crunchy contrast.

FAQ Section

Q1: Can I use other fruits instead of rhubarb?
A1: Yes! You can use strawberries, blueberries, or peaches as a substitute for rhubarb. Just be sure to adjust the sugar and cornstarch if using a different fruit.

Q2: Can I use a different type of crust?
A2: If you want a graham cracker crust or shortbread crust, feel free to substitute. Just make sure to adjust the baking time based on the crust you use.

Q3: Can I make this gluten-free?
A3: Yes, you can use a gluten-free flour blend to make this recipe gluten-free. Make sure to check the ingredients of the other items you’re using (like the cream cheese and sour cream) to ensure they are gluten-free as well.

Q4: Can I make this without sour cream?
A4: Yes, you can replace the sour cream with Greek yogurt for a similar tangy flavor and creamy texture.

Q5: How do I know when the cheesecake layer is set?
A5: The cheesecake should be set around the edges and slightly jiggly in the center. It will firm up more as it cools.

Q6: Can I freeze these cheesecake squares?
A6: Yes, these cheesecake squares freeze well! Just wrap them tightly in plastic wrap and foil, and store them in an airtight container in the freezer for up to 2 months.

Q7: How do I prevent the crust from getting soggy?
A7: Be sure to bake the crust for 10 minutes before adding the cheesecake layer. This helps it set and prevents it from becoming soggy when the filling is added.

Q8: How long do these last in the fridge?
A8: These will last in the fridge for up to 4 days if stored properly in an airtight container.

Q9: Can I make mini versions of this?
A9: Yes, you can make mini rhubarb cheesecake bars by using a muffin tin. Just bake for about 20-25 minutes.

Q10: Can I top the cheesecake bars with whipped cream?
A10: Absolutely! A dollop of whipped cream or a drizzle of caramel sauce makes an excellent topping.

Conclusion

These Rhubarb Cheesecake Squares are the perfect blend of creamy, tangy, and sweet—just the right combination for any occasion. Whether you’re sharing them with friends and family or enjoying them on your own with a cup of coffee, these squares are sure to become a new favorite in your baking repertoire. Enjoy every bite of this deliciously easy, yet elegant treat!

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