Description

No Bake Rhubarb Cheesecake Squares feature a buttery graham cracker crust, a fluffy no-bake cheesecake layer, and a tangy rhubarb compote topping. This refreshing dessert is perfect for summer entertaining or a casual treat, requiring no oven and can be made ahead.

Ingredients

1 ½ cups graham cracker crumbs (about 10–12 full sheets)

½ cup unsalted butter, melted

2 cups fresh or frozen rhubarb, chopped

⅓ cup granulated sugar (adjust to taste)

1 tablespoon lemon juice

½ cup chopped strawberries (optional)

Pinch of cinnamon or ginger (optional)

16 oz cream cheese, softened (2 packages)

½ cup granulated sugar

1 teaspoon vanilla extract

1 ½ cups whipped cream or whipped topping (like Cool Whip)

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Instructions

Line an 8×8 or 9×9-inch pan with parchment paper.
Mix graham cracker crumbs and melted butter; press into pan to form crust. Refrigerate 10–15 minutes.
In a saucepan, cook rhubarb, sugar, and lemon juice over medium heat 10–15 minutes until thick and jammy. Cool completely.
Beat cream cheese until smooth. Add sugar and vanilla, beat until light.
Fold in whipped cream until smooth and fluffy.
Spread cheesecake filling over chilled crust.
Spoon cooled rhubarb compote over cheesecake layer; spread gently.
Cover and refrigerate at least 4 hours or overnight.
Lift cheesecake using parchment paper, slice into squares, and serve chilled.

Notes

Substitute strawberries with raspberries or blueberries for different flavors.

Add white chocolate drizzle or toasted nuts before serving.

Use gluten-free graham crackers for a gluten-free dessert.

Add rose water or orange blossom water to the compote for floral notes.