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Rhubarb Cheesecake Squares

Rhubarb cheesecake squares with a buttery graham cracker crust and a creamy cheesecake layer, topped with bright pink rhubarb compote. Layered dessert bars bake until set, then chill for clean, sliceable squares.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
chilling 4 hours
Total Time 5 hours 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.5 cup butter, melted
  • 0.25 cup sugar
For cheesecake
  • 16 oz cream cheese, softened
  • 0.75 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
For rhubarb topping
  • 3 cup fresh rhubarb, diced
  • 0.75 cup sugar
  • 0.25 cup water
  • 2 tbsp cornstarch

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
  2. Mix graham cracker crumbs, melted butter, and sugar, then press the mixture into the bottom of the pan.
  3. Bake for 10 minutes at 350°F until fragrant, then remove and let the crust sit briefly.
Bake the cheesecake layer
  1. Beat cream cheese and sugar until smooth, scraping the sides to remove lumps.
  2. Add eggs and vanilla extract, mixing just until combined and glossy.
  3. Pour the cheesecake batter over the crust and bake for 25-30 minutes at 350°F until set with a slight jiggle in the center.
  4. Cool completely before topping to prevent the rhubarb layer from melting or loosening.
Cook the rhubarb topping
  1. Simmer diced rhubarb, sugar, and water over medium heat until tender.
  2. Stir cornstarch mixed with a little water into the simmering rhubarb and cook until thickened and glossy.
  3. Cool the rhubarb mixture slightly, then spread it over the cheesecake layer.
Chill and slice
  1. Refrigerate for at least 4 hours until firm before cutting into squares.

Notes

For the cleanest squares, cool the cheesecake fully before adding rhubarb, then chill until completely firm (up to 3 days in the refrigerator). Freeze uncut bars for up to 2 months; thaw overnight in the fridge before serving. For a lighter option, use low-fat cream cheese if you want a slightly softer texture while still keeping the same method.