Easy No Bake Rhubarb Cheesecake Squares
Easy No Bake Rhubarb Cheesecake Squares are the perfect no-fuss dessert for busy days. After making this for countless gatherings, I’ve discovered the trick to a creamy, stable filling is to let it chill for at least 4 hours. The golden graham cracker crust and tangy rhubarb topping make these squares irresistible. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Tortellini Carbonara and Homemade Oatmeal Cream Pies.
Why This Easy No Bake Rhubarb Cheesecake Squares Is Pure Comfort
- Better than takeout, these squares are perfect for satisfying your cheesecake craving at home.
- No oven required! Perfect for summer or when you're short on time.
- The combination of creamy cheesecake and tangy rhubarb topping is simply irresistible.
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 crackers
- Butter
- Cream cheese
- Sour cream
- Sugar
- Rhubarb
- Cornstarch
- Lemon juice
- Vanilla extract
- Salt
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Graham crackers: Use honey or cinnamon graham crackers for extra flavor.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing graham crackers and ensures even crumbs. → See on Amazon
- Stand mixer — Ensures a smooth, creamy cheesecake filling with minimal effort. → See on Amazon
How to Make Easy No Bake Rhubarb Cheesecake Squares
- Prepare the crust: Crush graham crackers, mix with melted butter, press into a lined 8×8 inch pan, and chill.
- Make the filling: Beat cream cheese and sugar until smooth, add sour cream and vanilla, then fold in whipped cream.
- Prepare the topping: Cook rhubarb, sugar, cornstarch, and lemon juice until thickened, then let it cool.
- Assemble and chill: Spread the filling over the chilled crust, spoon the rhubarb topping over the filling, and chill for at least 4 hours.
- Serve: Cut into squares, dust with powdered sugar, and serve chilled.
Cook's Tips for Perfect Easy No Bake Rhubarb Cheesecake Squares
- Common mistake and fix: Avoid overbeating the cream cheese or it may become too soft and runny. If this happens, chill the filling for an extra hour before adding the topping.
- Pro tip: For a lighter cheesecake, substitute half of the cream cheese with Greek yogurt.
- Pro tip: To prevent the crust from sticking, line the pan with parchment paper, leaving an overhang on the sides for easy removal.
Storing & Reheating Easy No Bake Rhubarb Cheesecake Squares
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the crust and filling up to a day ahead. Assemble just before serving.
Freezing Easy No Bake Rhubarb Cheesecake Squares
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Not applicable for no-bake cheesecake. Microwave: Not applicable for no-bake cheesecake.
Recipe Notes
- Chef tip: For a smooth, seedless rhubarb topping, press the cooked rhubarb mixture through a fine-mesh sieve before chilling.
- Best substitution: Substitute strawberries or raspberries for the rhubarb for a different flavor profile.
- Make-ahead: These squares can be made up to a day ahead and stored in the fridge until ready to serve.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan for a larger batch.
- Troubleshooting: If the cheesecake filling is too soft, chill it for an extra hour before adding the topping. If the topping is too thick, add a tablespoon or two of water and reheat until it reaches your desired consistency.
Want to level up this recipe?
Silicone baking mat — Ensures even baking and easy removal of the cheesecake squares from the pan. → Check price on Amazon
Easy No Bake Rhubarb Cheesecake Squares
Ingredients
Main Ingredients
- Graham crackers
- Butter
- Cream cheese
- Sour cream
- Sugar
- Rhubarb
- Cornstarch
- Lemon juice
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Powdered sugar for dusting
Instructions
- Prepare the crust: Crush graham crackers, mix with melted butter, press into a lined 8×8 inch pan, and chill.
- Make the filling: Beat cream cheese and sugar until smooth, add sour cream and vanilla, then fold in whipped cream.
- Prepare the topping: Cook rhubarb, sugar, cornstarch, and lemon juice until thickened, then let it cool.
- Assemble and chill: Spread the filling over the chilled crust, spoon the rhubarb topping over the filling, and chill for at least 4 hours.
- Serve: Cut into squares, dust with powdered sugar, and serve chilled.
Notes
- Chef tip: For a smooth, seedless rhubarb topping, press the cooked rhubarb mixture through a fine-mesh sieve before chilling.
- Best substitution: Substitute strawberries or raspberries for the rhubarb for a different flavor profile.
- Make-ahead: These squares can be made up to a day ahead and stored in the fridge until ready to serve.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan for a larger batch.
- Troubleshooting: If the cheesecake filling is too soft, chill it for an extra hour before adding the topping. If the topping is too thick, add a tablespoon or two of water and reheat until it reaches your desired consistency.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Not applicable for no-bake cheesecake.
- Microwave reheat: Not applicable for no-bake cheesecake.
- Make ahead: Prepare the crust and filling up to a day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 18g
- Carbs: 28g
- Fiber: 1g
- Sugar: 22g
- Sodium: 180mg
- Cholesterol: 60mg
- 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 prepare the crust and filling up to a day ahead. Assemble just before serving.
Overbeating the cream cheese can cause the filling to become too soft. Chill the filling for an extra hour before adding the topping to help it set.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
Strawberries or raspberries can be substituted for a different flavor profile.
These squares are made with fresh ingredients and have a homemade touch that takeout can't match. Plus, they're often more affordable than ordering out.
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!
