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No Bake Rhubarb Cheesecake Squares
Laura

No Bake Rhubarb Cheesecake Squares

A creamy, chilled dessert with a buttery crust, smooth cheesecake filling, and tangy rhubarb topping.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill time 4 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 tablespoons granulated sugar for crust
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping or whipped cream
  • 2 cups chopped rhubarb
  • 1/2 cup granulated sugar for rhubarb topping
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • 8-inch square pan
  • Mixing bowls
  • Hand mixer
  • Saucepan
  • Spatula

Method
 

  1. Mix the graham cracker crumbs, melted butter, and sugar until combined, then press firmly into a lined pan and chill.
  2. Beat the cream cheese until smooth, then mix in powdered sugar and vanilla.
  3. Fold in the whipped topping gently, spread over the crust, and smooth the top.
  4. Cook the rhubarb with sugar, cornstarch, and water until thickened, then cool completely.
  5. Spread the cooled rhubarb topping over the cheesecake layer, chill until set, and slice into squares.

Notes

  • Chill overnight for the cleanest slices.
  • Cool the rhubarb topping fully before assembling.
  • Store covered in the refrigerator for up to 4 days.