Description
Delightful Rhubarb Cheesecake Squares blend tangy rhubarb with creamy cheesecake on a buttery graham cracker base. Sweet and tart flavors dance together, promising a blissful dessert experience you won’t forget.
Ingredients
Scale
Fruit and Topping:
- 2 cups fresh rhubarb (diced)
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
Cheesecake Layer:
- 16 ounces (454 grams) cream cheese (softened)
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Instructions
- Construct a robust foundation by blending graham cracker crumbs with melted butter and sugar. Press the mixture firmly into a prepared 9×9-inch baking pan, ensuring an even layer. Bake at 350°F for 8-10 minutes until edges turn a delicate golden hue.
- Create a silky cheesecake base by whipping cream cheese with sugar until extremely smooth. Incorporate eggs and vanilla, beating until the mixture achieves a luxurious, uniform consistency. Gently pour the creamy filling over the pre-baked crust, using a spatula to distribute evenly.
- Transform rhubarb into a vibrant topping by combining diced stalks with lemon juice, sugar, and cornstarch in a saucepan. Simmer the mixture for 5-7 minutes, stirring occasionally, until the rhubarb softens and the sauce thickens to a jam-like texture. Allow the compote to cool slightly.
- Cascade the rhubarb mixture over the cheesecake layer, creating an artistic swirl pattern. Return the pan to the oven, baking at 350°F for 30-35 minutes until the center sets with a gentle wobble.
- Remove from the oven and let the dessert cool completely at room temperature. Refrigerate for a minimum of 3 hours to achieve the perfect slicing consistency. Cut into precise squares, revealing the beautiful layers of crust, creamy filling, and tangy rhubarb topping.
Notes
- Use room temperature cream cheese for a smoother, lump-free cheesecake filling that blends effortlessly.
- Drain excess liquid from rhubarb after cooking to prevent a watery topping and ensure a perfect texture.
- Cut squares when completely chilled to get clean, precise edges without crumbling.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 302 kcal
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg