No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
No Bake Rhubarb Cheesecake Squares are the perfect summer dessert. After making these many times, I’ve discovered the trick to keeping them from becoming too soft. The tangy rhubarb compote contrasts beautifully with the creamy cheesecake filling. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Potato Soup and Mozzarella Garlic Butter Chicken Bowties.
Why This No Bake Rhubarb Cheesecake Squares – Better Than Takeout! Is Pure Comfort
- Easy no-bake recipe
- Tangy rhubarb compote balances sweet cheesecake
- Perfect for summer cookouts
- Better than takeout!
What You'll Need for No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Vanilla extract
- Heavy cream
- Rhubarb
- Strawberries
- Lemon juice
- Cornstarch
- Vanilla extract
- Lemon juice
- Cornstarch
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Graham cracker crumbs: You can pulse graham crackers in a food processor to make your own crumbs.
🛒 Tools & Equipment I Recommend
- Food processor — Easily crush graham crackers into crumbs → See on Amazon
- Silicone baking mat — Prevents cheesecake squares from sticking → See on Amazon
How to Make No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a lined 8×8 inch pan. Chill while preparing the filling.
- Make the rhubarb compote: Cook rhubarb, strawberries, lemon juice, and cornstarch until thickened. Let it cool.
- Prepare the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Add heavy cream and mix until combined.
- Assemble the cheesecake squares: Spread the cheesecake filling over the chilled crust. Top with cooled rhubarb compote. Chill for at least 2 hours before serving.
Cook's Tips for Perfect No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
- Common mistake and fix: Avoid overbeating the cheesecake mixture to prevent it from becoming too soft. If it does, chill it in the freezer for 15 minutes before serving.
- Chef tip: For a smoother rhubarb compote, strain it through a fine-mesh sieve before using.
- Time-saving tip: Prepare the rhubarb compote and graham cracker crust the day before to save time.
Storing & Reheating No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days Make-ahead tip: Prepare the crust and compote up to 1 day ahead
Freezing No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
Freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: No reheating needed Microwave: No reheating needed
Recipe Notes
- Chef tip: For a less tangy dessert, use all strawberries instead of rhubarb.
- Make-ahead: Prepare the crust and compote up to 1 day ahead. Assemble the cheesecake squares just before serving.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the cheesecake filling is too soft, chill it in the freezer for 15 minutes before serving.
Want to level up this recipe?
Springform pan — Easy release for perfect cheesecake squares → Check price on Amazon
No Bake Rhubarb Cheesecake Squares – Better Than Takeout!
Ingredients
Main Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Vanilla extract
- Heavy cream
- Rhubarb
- Strawberries
- Lemon juice
- Cornstarch
Seasonings
- Vanilla extract
- Lemon juice
- Cornstarch
Optional Toppings
- Fresh mint leaves
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a lined 8×8 inch pan. Chill while preparing the filling.
- Make the rhubarb compote: Cook rhubarb, strawberries, lemon juice, and cornstarch until thickened. Let it cool.
- Prepare the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Add heavy cream and mix until combined.
- Assemble the cheesecake squares: Spread the cheesecake filling over the chilled crust. Top with cooled rhubarb compote. Chill for at least 2 hours before serving.
Notes
- Chef tip: For a less tangy dessert, use all strawberries instead of rhubarb.
- Make-ahead: Prepare the crust and compote up to 1 day ahead. Assemble the cheesecake squares just before serving.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the cheesecake filling is too soft, chill it in the freezer for 15 minutes before serving.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Freeze for up to 2 months
- Oven reheat: No reheating needed
- Microwave reheat: No reheating needed
- Make ahead: Prepare the crust and compote up to 1 day ahead
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 19g
- Carbs: 28g
- Fiber: 1g
- Sugar: 22g
- Sodium: 150mg
- Cholesterol: 65mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
No Bake Rhubarb Cheesecake Squares – Better Than Takeout! FAQs
Yes, prepare the crust and compote up to 1 day ahead. Assemble just before serving.
Overbeating the cheesecake mixture can cause it to become too soft. Chill it in the freezer for 15 minutes before serving.
Yes, freeze for up to 2 months. Thaw in the fridge overnight before serving.
Use all strawberries or a mix of berries for a less tangy dessert.
No, this recipe is not suitable for the air fryer.
A Warm Final Note
I can’t wait for you to try No Bake Rhubarb Cheesecake Squares – Better Than Takeout! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
