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No Bake Rhubarb Cheesecake Squares

Indulge in creamy, tangy No Bake Rhubarb Cheesecake Squares, made with a buttery graham cracker crust and a luscious rhubarb filling. Perfect for family gatherings!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package graham crackers Crushed into fine crumbs
  • 1/2 cup melted butter To combine with the crust
For the filling
  • 2 cups rhubarb, chopped Fresh rhubarb
  • 1 cup granulated sugar For sweetening the rhubarb
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened Should be at room temperature
  • 1 cup heavy cream Whipped to stiff peaks
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice

Method
 

Prepare the crust
  1. In a food processor, crush the graham crackers until fine crumbs form.
  2. Combine with melted butter and mix until well combined.
  3. Press the mixture firmly into the bottom of a lined 9×9 inch square pan. Set aside.
Make the rhubarb filling
  1. In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, and a splash of water.
  2. Cook for about 10-15 minutes until the rhubarb is soft. Remove from heat and let cool.
Create the cream cheese filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar, vanilla extract, and lemon juice, mixing well.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
Assemble the dessert
  1. Spread the cream cheese filling evenly on top of the crust.
  2. Once the rhubarb filling has cooled slightly, pour it over the cream cheese layer.
  3. Cover and refrigerate for at least 4 hours (or overnight) until set.
Serve
  1. Once chilled, cut into squares and enjoy!

Notes

These squares can be stored in the refrigerator for up to 5 days. For longer shelf life, freeze individual squares, ensuring they’re well-covered.