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Rhubarb Cheesecake Squares

Delicious Rhubarb Cheesecake Squares for Spring Baking Fun

Rhubarb Cheesecake Squares blend tangy rhubarb and creamy cheesecake, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Compote
  • 4 cups Chopped Rhubarb Fresh rhubarb preferred for taste.
  • 1 cup Sugar Can substitute with brown sugar.
  • 1/2 cup Water
  • 2 tablespoons Cornstarch Acts as a thickener.
For the Cheesecake Layer
  • 8 oz Cream Cheese Use dairy-free for a vegan option.
  • 1 cup Icing Sugar Granulated sugar can be used.
  • 1 large Egg
For the Crust and Topping
  • 1/2 cup Butter Can use vegan butter.
  • 1 cup Flour Whole wheat flour can be substituted.
  • 1 cup Oats Crushed graham crackers can be used.
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped Walnuts Can substitute with pecans.

Equipment

  • 9x13 inch baking pan
  • Medium saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a medium saucepan, combine chopped rhubarb, sugar, and water. Simmer for about 8 minutes until soft, then stir in cornstarch and cook for 2 more minutes until thickened.
  3. In a mixing bowl, beat cream cheese, icing sugar, and egg until smooth and creamy. Set aside.
  4. Crumb together butter, flour, oats, brown sugar, and salt in a separate bowl. Press half into the bottom of the prepared pan for the crust.
  5. Fold chopped walnuts into the remaining crumb mixture and set aside.
  6. Layer the cheesecake filling over the crust, then add the cooled rhubarb mixture on top.
  7. Sprinkle the reserved crumb mixture over the rhubarb layer and gently press down.
  8. Bake in the preheated oven for approximately 30 minutes, until golden on top and the cheesecake filling is just set.
  9. Cool completely in the pan, then refrigerate for a few hours or overnight before slicing and serving.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure to use fresh rhubarb for optimal flavor. Chill leftovers for best taste.

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