There’s just something magical about no bake desserts, don’t you think? They’re so easy to whip up, and you can enjoy a delicious treat without turning on the oven! My no bake rhubarb cheesecake squares are a perfect example of this joy. With a creamy, velvety filling layered over a crunchy graham cracker base, they’re simply irresistible. I have to confess, rhubarb is one of my favorite ingredients to bake with, as it brings such a delightful tartness to desserts. Trust me, once you try these squares, you’ll be hooked on that perfect blend of flavors and textures!
Ingredients for No Bake Rhubarb Cheesecake Squares
To create my delicious no bake rhubarb cheesecake squares, you’ll need a handful of simple ingredients that come together beautifully. Start with 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter for that perfect crunchy base. For the creamy filling, you’ll mix 1 cup of powdered sugar with 8 oz of softened cream cheese and fold in 1 cup of whipped heavy cream until it’s wonderfully fluffy. Don’t forget the star of the show—2 cups of chopped fresh rhubarb, combined with ½ cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lemon juice to create a tangy topping. These ingredients are what make this dessert truly shine!
How to Prepare No Bake Rhubarb Cheesecake Squares
Making these no bake rhubarb cheesecake squares is a breeze, and I’m here to guide you through each step! Let’s get started on this delightful dessert.
Step-by-Step Instructions
- First, prepare your crust by combining 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter in a mixing bowl. Stir until the crumbs are completely coated.
- Next, press the crumb mixture firmly into the bottom of a square baking dish to form an even layer. This will create that lovely crunchy base.
- In another bowl, mix 1 cup of powdered sugar with 8 oz of softened cream cheese. Beat until the mixture is smooth and creamy—this is the heart of your cheesecake filling!
- Now, whip 1 cup of heavy cream in a separate bowl until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until it’s beautifully combined and fluffy.
- Spread this luscious cream cheese mixture evenly over the crust, smoothing it out with a spatula.
- For the rhubarb topping, combine 2 cups of chopped fresh rhubarb, ½ cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lemon juice in a saucepan. Cook over medium heat until the rhubarb softens, about 5-7 minutes.
- Let the rhubarb mixture cool slightly, then spread it over the cream cheese layer.
- Finally, cover the baking dish with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight if you can wait! This will help the flavors meld beautifully and firm up the squares.
Why You’ll Love This Recipe
- No baking required: Just mix, layer, and chill—it’s that easy!
- Deliciously creamy: The fluffy cream cheese filling balances perfectly with the tart rhubarb.
- Perfect for any occasion: These squares are great for potlucks, picnics, or a sweet treat at home.
- Seasonal goodness: Fresh rhubarb adds a delightful spring flavor that you won’t want to miss.
- Customizable: Feel free to swap out rhubarb for your favorite fruits if you’re feeling adventurous!
Tips for Success with No Bake Rhubarb Cheesecake Squares
To ensure your no bake rhubarb cheesecake squares turn out perfectly, here are some handy tips! First, when making the crust, make sure to press the graham cracker mixture firmly into the bottom of the dish—this helps it hold together nicely once chilled. For the cream cheese mixture, it’s crucial to beat the cream cheese until it’s super smooth before adding the whipped cream; this will keep your filling light and airy. Also, use fresh rhubarb for the best flavor, and if you want an extra kick, try adding a pinch of cinnamon to the topping! Trust me, these little adjustments can make a big difference!
Nutritional Information
When you indulge in my no bake rhubarb cheesecake squares, you’re treating yourself to a delightful dessert that’s not only delicious but also has some nutritional value! Each square offers an estimated 250 calories, with 15 grams of fat, including 9 grams of saturated fat. You’ll also find about 3 grams of protein and 30 grams of carbohydrates per serving, along with 15 grams of sugar. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy with a smile, knowing you’re savoring something special!
Storage & Reheating Instructions
To keep your no bake rhubarb cheesecake squares fresh and delicious, store any leftovers in an airtight container in the refrigerator. They’ll stay good for up to 5 days, but trust me, they might not last that long! If you want to enjoy them later, you can also freeze the squares. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to indulge, let them thaw in the fridge overnight—no reheating necessary! Just slice and enjoy the cool, creamy goodness!
FAQ About No Bake Rhubarb Cheesecake Squares
I know you might have a few questions about my no bake rhubarb cheesecake squares, so let’s dive into some FAQs! First off, can you substitute the rhubarb? Absolutely! Feel free to swap it for strawberries, blueberries, or even peaches if you prefer a different flavor. What about serving suggestions? These squares are delightful on their own, but you can also top them with a dollop of whipped cream or a sprinkle of crushed nuts for added texture. And if you’re wondering about making them ahead of time, they’re perfect for that! Just keep them chilled until you’re ready to serve.
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No Bake Rhubarb Cheesecake Squares That Delight the Senses
- Total Time: 4 hours 40 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
No bake rhubarb cheesecake squares are a delightful dessert with a creamy filling and a crunchy base.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter. Press into the bottom of a square baking dish.
- In a bowl, mix powdered sugar and cream cheese until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
- Spread the cream cheese mixture over the crust evenly.
- In a saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until rhubarb is tender.
- Let the rhubarb mixture cool, then spread it over the cream cheese layer.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh rhubarb for best flavor.
- Store leftovers in the refrigerator.
- Can substitute graham cracker crumbs with digestive biscuits.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no bake rhubarb cheesecake squares
