There’s something magical about the combination of creamy cheesecake and tart rhubarb. It takes me back to summer afternoons spent in my grandmother’s garden, where the air was filled with the sweet scent of blooming flowers and the promise of delicious desserts. These Creamy Cheesecake Rhubarb Squares are not just a treat; they’re a quick solution for a busy day or a delightful way to impress your loved ones. With a buttery graham cracker crust and a luscious filling, this recipe is perfect for any occasion. Trust me, once you try these squares, they’ll become a staple in your dessert repertoire!
Why You’ll Love This Creamy Cheesecake Rhubarb Squares
These Creamy Cheesecake Rhubarb Squares are a dream come true for anyone who loves dessert but craves simplicity. They come together quickly, making them perfect for those busy weeknights or last-minute gatherings. The balance of creamy and tart flavors is simply irresistible. Plus, they’re a fantastic way to use fresh rhubarb, bringing a taste of nostalgia to your table. You’ll find yourself reaching for seconds—trust me!
Ingredients for Creamy Cheesecake Rhubarb Squares
Gathering the right ingredients is the first step to creating these delightful Creamy Cheesecake Rhubarb Squares. Here’s what you’ll need:
Rhubarb: Fresh, diced rhubarb brings that signature tartness. If you can’t find rhubarb, consider using strawberries or blueberries for a sweeter twist.
Granulated Sugar: This sweetener balances the tartness of the rhubarb. You can adjust the amount based on your taste preference.
Cornstarch: A thickening agent that helps the rhubarb mixture set perfectly.
Pure Vanilla Extract: Adds a warm, aromatic flavor that enhances the overall taste.
Fresh Lemon Juice: A splash of acidity brightens the flavors and complements the rhubarb beautifully.
Unsalted Butter: Melted butter creates a rich, buttery crust that holds everything together.
Crushed Graham Crackers: These form the base of your dessert, providing a crunchy texture that contrasts with the creamy filling.
Ground Cinnamon: A hint of spice that adds warmth and depth to the crust.
Cream Cheese: The star of the show! Softened cream cheese gives the filling its rich, creamy texture.
Plain Yogurt: This adds a tangy flavor and lightens the filling, making it less dense.
Eggs: Essential for binding the filling together and giving it structure.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
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How to Make Creamy Cheesecake Rhubarb Squares
Creating these Creamy Cheesecake Rhubarb Squares is a delightful journey that’s easier than you might think. Follow these simple steps, and you’ll have a dessert that’s sure to impress!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This ensures even baking. While the oven warms up, lightly grease a 9×9-inch baking pan. A little butter or cooking spray will do the trick. This step is crucial to prevent sticking later on!
Step 2: Prepare the Rhubarb Mixture
In a bowl, toss the diced rhubarb with 1/2 cup of sugar, cornstarch, vanilla extract, and lemon juice. This mixture will create a sweet-tart filling. Let it sit for a few minutes. This allows the flavors to meld and the rhubarb to release some juices.
Step 3: Make the Crust
In a separate bowl, combine melted butter, crushed graham crackers, 1/4 cup of sugar, and cinnamon. Mix well until everything is combined. Press this mixture firmly into the bottom of your prepared baking pan. This crust is the foundation of your squares, so make sure it’s packed tightly!
Step 4: Prepare the Cream Cheese Filling
In a large mixing bowl, whip the softened cream cheese until it’s creamy and smooth. Add in the yogurt, eggs, and the remaining teaspoon of vanilla extract. Blend until everything is well combined. This filling is what makes these squares so rich and delicious!
Step 5: Assemble the Squares
Pour the cream cheese mixture over the graham cracker crust, spreading it evenly. Then, layer the rhubarb mixture on top, making sure to distribute it evenly. This layering creates a beautiful contrast of colors and flavors.
Step 6: Bake
Place the pan in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the center is firm and the edges are lightly browned. The aroma wafting through your kitchen will be irresistible!
Step 7: Cool and Chill
Once baked, allow the squares to cool at room temperature for about half an hour. Then, chill them in the refrigerator for at least 2 hours before slicing into squares. This chilling time helps the flavors develop and makes cutting easier.
Tips for Success
Use fresh rhubarb for the best flavor; frozen can work, but may be watery.
Don’t skip the chilling time; it enhances the texture and flavor.
For a sweeter filling, adjust the sugar in the rhubarb mixture to your taste.
Keep an eye on the baking time; ovens can vary, and you want a firm center.
Experiment with spices like nutmeg for a unique twist!
Equipment Needed
9×9-inch baking pan: Essential for baking your squares. A similar-sized dish can work in a pinch.
Mixing bowls: Use various sizes for mixing ingredients. A large bowl is key for the cream cheese filling.
Whisk or electric mixer: For whipping the cream cheese smoothly. A fork can suffice if you’re feeling adventurous!
Measuring cups and spoons: Accurate measurements ensure perfect results. A kitchen scale is a great alternative.
Variations
Berry Bliss: Swap out rhubarb for fresh strawberries or blueberries for a sweeter, fruitier flavor.
Nutty Crunch: Add chopped walnuts or pecans to the graham cracker crust for an extra crunch.
Gluten-Free Option: Use gluten-free graham crackers or almond flour for the crust to make it suitable for gluten-sensitive diets.
Vegan Twist: Substitute cream cheese with a vegan alternative and use flax eggs instead of regular eggs for a plant-based version.
Spiced Up: Incorporate spices like ginger or cardamom into the filling for a warm, aromatic twist.
Serving Suggestions
Pair these Creamy Cheesecake Rhubarb Squares with a dollop of whipped cream for added richness.
Serve alongside a scoop of vanilla ice cream to balance the tartness of the rhubarb.
For a refreshing drink, enjoy with iced tea or lemonade.
Garnish with fresh mint leaves for a pop of color and flavor.
FAQs about Creamy Cheesecake Rhubarb Squares
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain it well to avoid excess moisture in your Creamy Cheesecake Rhubarb Squares. Fresh rhubarb is ideal, but frozen works in a pinch.
How do I store leftover squares?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Just remember to let them come to room temperature before serving for the best flavor!
Can I make these squares ahead of time?
Absolutely! These Creamy Cheesecake Rhubarb Squares are perfect for making ahead. Just bake, cool, and chill them in the fridge. They’re even better the next day as the flavors meld together.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a vegan cream cheese alternative. Just keep in mind that the texture and flavor may vary slightly in your Creamy Cheesecake Rhubarb Squares.
Can I add other fruits to the rhubarb mixture?
Definitely! Feel free to mix in other fruits like strawberries or blueberries for a delightful twist. Just adjust the sugar accordingly to balance the flavors in your Creamy Cheesecake Rhubarb Squares.
Final Thoughts
Making these Creamy Cheesecake Rhubarb Squares is more than just baking; it’s about creating memories and sharing joy. The blend of creamy filling and tart rhubarb is a delightful experience that brings smiles to the table. Whether you’re enjoying them on a sunny afternoon or serving them at a family gathering, these squares are sure to impress. They remind us that dessert doesn’t have to be complicated to be extraordinary. So, roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen. You won’t regret it!
Deliciously creamy cheesecake rhubarb squares with a buttery graham cracker crust.
Ingredients
Scale
2 cups rhubarb, diced
1 cup granulated sugar, divided
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
1/2 cup unsalted butter, melted
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 (8-ounce) package cream cheese, softened
1/2 cup plain yogurt
2 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F and lightly grease a 9×9-inch baking pan.
Toss the diced rhubarb with 1/2 cup of sugar, cornstarch, vanilla extract, and lemon juice in a bowl. Let it sit for a few minutes.
In a separate bowl, combine melted butter, crushed graham crackers, 1/4 cup of sugar, and cinnamon. Mix well and press into the bottom of the prepared baking pan.
In a large mixing bowl, whip the softened cream cheese until creamy. Add yogurt, eggs, and the remaining teaspoon of vanilla extract. Blend until smooth.
Pour the cream cheese mixture over the graham cracker crust and spread evenly.
Layer the rhubarb mixture on top, spreading it out evenly.
Bake for 35-40 minutes, or until the center is firm and the edges are lightly browned.
Allow to cool at room temperature for about half an hour, then chill in the refrigerator for at least 2 hours before slicing into squares.
Notes
Adjust the sweetness of the rhubarb by adding more sugar if desired.
Experiment with different fruits like strawberries or blueberries for a unique flavor.
For extra crunch, consider topping with chopped nuts before baking.
