Do you ever find yourself searching for that perfect dessert—something refreshingly tart yet sweet? Imagine sinking your fork into a creamy cheesecake layered with vibrant, tangy rhubarb, offset by a buttery crumb crust. The delightful contrast of flavors and textures in Jo and Sue’s Rhubarb Cheesecake Squares makes them a standout treat that’s bound to impress your family and friends. Whip these up for a weekend gathering or indulge in freshness any night of the week; they’re an effortless way to elevate your dessert game without breaking the bank. Best of all, you can prepare them in advance, freeing up your time on special occasions. Get ready to experience the irresistible charm of rhubarb in this delectable cheesecake recipe!
Why Make This Recipe
A flavor explosion awaits you with these Rhubarb Cheesecake Squares. The tartness of fresh rhubarb cuts through the richness of the cream cheese, creating a well-balanced dessert that’s both satisfying and refreshing.
You won’t need to spend hours in the kitchen. With a simple crust and a straightforward filling, you can have these squares layered and ready to bake in no time. Even novice bakers will find success!
Whether you’re hosting a get-together or looking for a sweet treat to enjoy at home, these squares are sure to impress. They’re easy to slice for serving and look beautiful on any dessert table, making them a favorite for celebrations.
How to Make Jo and Sue: Rhubarb Cheesecake Squares | Rhubarb recipes, Rhubarb cheesecake recipe, Rhubarb desserts recipes
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ½ cup sugar
- ⅓ cup butter, melted
For the rhubarb filling:
- 2 cups fresh rhubarb, chopped (frozen works too, just thaw and drain)
- ¾ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the cheesecake layer:
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup sour cream
Directions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly and well-distributed. Press the mixture firmly into the bottom of a 9×9-inch baking dish. Bake for 10 minutes, until golden and slightly firm.
- Prepare the rhubarb filling: In a saucepan, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat for about 5-7 minutes, until the rhubarb starts to soften and the mixture becomes bubbly. Remove from heat and set aside.
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in sour cream and blend until fully incorporated.
- Assemble your squares: Pour half of the cheesecake batter over the pre-baked crust. Spoon the rhubarb filling on top, spreading it evenly. Pour the remaining cheesecake filling over the rhubarb layer, smoothing it out gently.
- Bake in the preheated oven for 30-35 minutes, or until the center is set but still has a slight jiggle. It should not be browned on top.
- Allow the cheesecake to cool on a wire rack before refrigerating for at least 4 hours, preferably overnight.
How to Serve Jo and Sue: Rhubarb Cheesecake Squares | Rhubarb recipes, Rhubarb cheesecake recipe, Rhubarb desserts recipes
These Rhubarb Cheesecake Squares are delightful when served chilled for a refreshing treat. Cut them into neat squares for a beautiful presentation; consider using a sharp knife dipped in hot water for cleaner cuts.
For a complete dessert experience, pair them with a light dusting of powdered sugar or a dollop of whipped cream. Accompanying drinks like iced tea or a fruity rosé can enhance the flavors beautifully. If you’re serving them at a special event, garnish with fresh mint leaves or a sprinkle of zest from a lemon for an elegant touch.
How to Store Jo and Sue: Rhubarb Cheesecake Squares | Rhubarb recipes, Rhubarb cheesecake recipe, Rhubarb desserts recipes
To keep your Rhubarb Cheesecake Squares fresh, store them in an airtight container in the refrigerator. They will remain delicious for up to 5 days. If you’d like to make them ahead of time, you can freeze the squares for up to 2 months. Wrap each square tightly in plastic wrap before placing them in a freezer-safe container.
When you’re ready to enjoy leftovers, thaw them overnight in the refrigerator for the best texture. To refresh their flavor, consider briefly placing them in the oven at 300°F until warmed through, but avoid overheating them to maintain the creamy consistency.
Tips to Make Jo and Sue: Rhubarb Cheesecake Squares | Rhubarb recipes, Rhubarb cheesecake recipe, Rhubarb desserts recipes
- Prep in advance: Prepare the rhubarb and cheesecake layers the night before to save time during assembly.
- Substitution: Swap graham cracker crumbs for almond flour or crushed cookies for a gluten-free crust.
- Avoid burning: Use parchment paper to line your baking dish; this will prevent sticking and burning.
- Equipment: If you don’t have a 9×9-inch dish, an 8×8-inch pan works well too, but baking time might need slight adjustment.
- Make-ahead tip: These squares benefit from a day or two in the fridge, allowing the flavors to meld perfectly.
- Adjust texture: Add a tablespoon of milk to the cheesecake layer if it’s too thick to achieve a smoother consistency.
- For extra flavor: Consider adding a pinch of cinnamon or nutmeg to the graham cracker crust for a warm touch.
- Dietary adaptation: For a lower-sugar version, substitute sugar with a natural sweetener like honey or maple syrup.
- Transform leftovers: Crumble any remaining squares over yogurt for a quick and delicious breakfast.
- Try something new: Experiment by adding a layer of chocolate ganache on top for a decadent twist.
Variations
- Vegan Rhubarb Bliss: Substitute cream cheese with vegan cream cheese and use flax eggs. Use coconut cream instead of sour cream for a plant-based delight.
- Maple Protein Squares: Mix in ½ cup of protein powder to the cheesecake filling and drizzle with maple syrup for a nourishing twist.
- Gluten-Free Delight: Use gluten-free graham cracker crumbs or almond flour for a gluten-free version that everyone can enjoy.
- Lemon-Rhubarb Fusion: Adding fresh lemon zest to the filling will amplify the flavors beautifully for a zesty take.
- Mediterranean Rhubarb: Infuse the rhubarb compote with cardamom for a unique spice that gives this dish an exotic flair.
FAQs
Can I make this ahead of time?
Absolutely! These Rhubarb Cheesecake Squares can be made a day or two in advance. Just remember to keep them refrigerated until serving.
How do I store leftovers?
Leftovers should be stored in an airtight container in the fridge, where they’ll stay fresh for up to 5 days.
Can I freeze this dish?
Yes, you can freeze these cheesecake squares for up to 2 months. Make sure to wrap each piece tightly in plastic wrap and then place them in a freezer-safe container.
What can I substitute for sugar?
You can use natural sweeteners like honey, maple syrup, or stevia. Just keep in mind that the texture might change slightly, so adjust accordingly.
How do I prevent sticking?
To prevent the cheesecake from sticking to the pan, line it with parchment paper and grease the edges lightly.
Is this gluten-free?
This recipe can be made gluten-free by using gluten-free graham cracker crumbs or almond flour for the crust.
Can I use a different type of pan?
Absolutely! An 8×8-inch pan works well, but monitor the baking time as it may vary slightly.
How do I know when it’s done?
The cheesecake is done when it’s set at the edges but still has a slight jiggle in the center. It should not be browning on top.
Rhubarb Cheesecake Squares
Ingredients
For the crust
- 1.5 cups graham cracker crumbs (about 10 full sheets)
- 0.5 cups sugar
- 0.33 cups butter, melted
For the rhubarb filling
- 2 cups fresh rhubarb, chopped (frozen works too; just thaw and drain)
- 0.75 cups sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the cheesecake layer
- 8 ounces cream cheese, softened
- 0.5 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.25 cups sour cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly and well-distributed.
- Press the mixture firmly into the bottom of a 9×9-inch baking dish. Bake for 10 minutes, until golden and slightly firm.
Rhubarb filling
- In a saucepan, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat for about 5-7 minutes, until the rhubarb starts to soften and the mixture becomes bubbly. Remove from heat and set aside.
Cheesecake layer
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in sour cream and blend until fully incorporated.
Assembly and baking
- Pour half of the cheesecake batter over the pre-baked crust. Spoon the rhubarb filling on top, spreading it evenly.
- Pour the remaining cheesecake filling over the rhubarb layer, smoothing it out gently.
- Bake in the preheated oven for 30-35 minutes, or until the center is set but still has a slight jiggle. It should not be browned on top.
- Allow the cheesecake to cool on a wire rack before refrigerating for at least 4 hours, preferably overnight.