Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares are the perfect balance of tart and sweet, combining the vibrant flavor of rhubarb with the rich creaminess of cheesecake. This recipe delivers a buttery crust, a luscious rhubarb filling, and a silky cheesecake topping that makes each bite irresistible. Whether you’re hosting a gathering, preparing a special dessert for family, or simply indulging yourself, these bars are sure to impress. Follow our step-by-step guide to create the best Rhubarb Cheesecake Squares you’ve ever tasted!

Ingredients

Makes 16–20 squares

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• Pinch of salt

For the Rhubarb Layer:

• 2 cups diced rhubarb (about 3–4 stalks)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice (to balance the tartness)

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring an overhang for easy removal after baking.

Step 2: Make the Crust

1. In a mixing bowl, combine the flour, sugar, melted butter, and salt.
2. Mix until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom of the prepared baking pan.
4. Bake for 10 minutes, then remove from the oven and let cool slightly while preparing the other layers.

Step 3: Prepare the Rhubarb Layer

1. In a small saucepan, combine the diced rhubarb, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring frequently until the mixture thickens (about 5–7 minutes).
3. Remove from heat and allow it to cool slightly.

Step 4: Make the Cheesecake Layer

1. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Beat in the egg and vanilla extract until fully incorporated.

Step 5: Assemble the Bars

1. Spread the cooked rhubarb mixture evenly over the partially baked crust.
2. Pour the cheesecake batter over the rhubarb layer, spreading it gently with a spatula to cover evenly.

Step 6: Bake to Perfection

1. Bake for 30–35 minutes or until the cheesecake layer is set and slightly golden around the edges.
2. Let the bars cool completely in the pan on a wire rack.

Step 7: Chill & Serve

1. Once cooled, refrigerate the bars for at least 2 hours (or overnight) to firm up.
2. Lift the bars out of the pan using the parchment paper overhang.
3. Slice into squares and serve chilled or at room temperature.