Easy No Bake Rhubarb Cheesecake Squares
No Bake Rhubarb Cheesecake Squares are the perfect summer dessert. After making these many times, I’ve discovered the trick to preventing a soggy crust. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy High Protein Pancake Muffins and Slow Cooker Chicken and Gravy.
Why This Easy No Bake Rhubarb Cheesecake Squares Is Pure Comfort
- Easy no-bake recipe
- Creamy, tangy rhubarb flavor
- Perfect for summer cookouts
What You'll Need for Easy No Bake Rhubarb Cheesecake Squares
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
- Sweetened condensed milk
- Lemon juice
- Rhubarb
- Sugar
- Cornstarch
- Vanilla extract
- Salt
- Optional: Whipped cream
- Optional: Fresh mint leaves
đź“ť Ingredient Notes
- Graham cracker crumbs: You can pulse graham crackers in a food processor to make crumbs.
đź›’ Tools & Equipment I Recommend
- Food processor — Easily pulverizes graham crackers into crumbs → See on Amazon
- Hand mixer — Ensures smooth, lump-free cheesecake filling → See on Amazon
How to Make Easy No Bake Rhubarb Cheesecake Squares
- Prepare crust: Mix graham cracker crumbs and melted butter. Press into a lined 8×8 pan. Chill.
- Make filling: Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Pour over chilled crust.
- Prepare topping: Cook rhubarb, sugar, and cornstarch until thickened. Let cool. Spread over cheesecake.
- Chill and serve: Chill for at least 4 hours. Cut into squares and serve with whipped cream and mint leaves.
Cook's Tips for Perfect Easy No Bake Rhubarb Cheesecake Squares
- Common mistake and fix: Avoid over-beating cream cheese to prevent a lumpy filling. If lumps form, heat the mixture gently until smooth.
- Pro tip: For a firmer crust, press the crumb mixture into the pan using the bottom of a measuring cup.
- Pro tip: To prevent a soggy crust, ensure the crust is well-chilled before adding the filling.
- Pro tip: For a smoother topping, strain the cooked rhubarb mixture before spreading it over the cheesecake.
Storing & Reheating Easy No Bake Rhubarb Cheesecake Squares
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days Make-ahead tip: Make up to 1 day ahead
Freezing Easy No Bake Rhubarb Cheesecake Squares
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 quicker set, you can use a water bath to chill the cheesecake.
- Best substitution: Substitute rhubarb with strawberries or peaches for a different flavor.
- Make-ahead: You can prepare the crust and filling a day ahead. Assemble just before serving.
- Scaling: This recipe can be doubled and baked in a 9×13 pan.
- Troubleshooting: If the topping is too tart, add more sugar when cooking the rhubarb.
Want to level up this recipe?
Springform pan — Makes removing the cheesecake from the pan easy → Check price on Amazon
Easy No Bake Rhubarb Cheesecake Squares
Ingredients
Main Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Sweetened condensed milk
- Lemon juice
- Rhubarb
- Sugar
- Cornstarch
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare crust: Mix graham cracker crumbs and melted butter. Press into a lined 8×8 pan. Chill.
- Make filling: Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Pour over chilled crust.
- Prepare topping: Cook rhubarb, sugar, and cornstarch until thickened. Let cool. Spread over cheesecake.
- Chill and serve: Chill for at least 4 hours. Cut into squares and serve with whipped cream and mint leaves.
Notes
- Chef tip: For a quicker set, you can use a water bath to chill the cheesecake.
- Best substitution: Substitute rhubarb with strawberries or peaches for a different flavor.
- Make-ahead: You can prepare the crust and filling a day ahead. Assemble just before serving.
- Scaling: This recipe can be doubled and baked in a 9×13 pan.
- Troubleshooting: If the topping is too tart, add more sugar when cooking the rhubarb.
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: Make up to 1 day ahead
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbs: 36g
- Fiber: 1g
- Sugar: 28g
- Sodium: 200mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No Bake Rhubarb Cheesecake Squares FAQs
Yes, you can make the crust and filling a day ahead. Assemble just before serving.
Ensure the crust is well-chilled before adding the filling. Also, make sure the topping is thickened and cooled before spreading it over the cheesecake.
Yes, freeze for up to 2 months. Thaw in the fridge overnight before serving.
No, this recipe is not suitable for the air fryer.
Strawberries or peaches can be used as a substitute for a different flavor.
A Warm Final Note
I can’t wait for you to try Easy No Bake Rhubarb Cheesecake Squares 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!
