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No Bake Rhubarb Cheesecake Squares

Delightful and creamy cheesecake squares topped with tangy rhubarb compote, perfect for warm days without oven use.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Crushed finely for an even crust
  • 1/2 cup butter, melted Ensure it's well melted for mixing
  • 1/4 cup sugar
For the rhubarb compote
  • 2 cups rhubarb, chopped
  • 1/2 cup sugar For rhubarb compote
For the cheesecake filling
  • 1 cup heavy cream Whip until stiff peaks form
  • 8 oz cream cheese, softened Make sure it’s softened for easy mixing
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl.
  2. Press the mixture firmly into the bottom of a square baking pan.
Making the compote
  1. In a saucepan, combine chopped rhubarb and 1/2 cup sugar.
  2. Cook over medium heat until the rhubarb breaks down and thickens into a compote. Set aside to cool.
Cheesecake filling
  1. In a large bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
  2. In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assembly
  1. Spread the cheesecake layer over the crust and evenly distribute the cooled rhubarb compote on top.
Chill
  1. Refrigerate for at least 4 hours or until set.
  2. Cut into squares and serve chilled.

Notes

For best texture, cool overnight. Serve with whipped cream or nuts for crunch. These squares keep well in the fridge for up to 5 days and can be frozen for up to a month.