Oh my goodness, let me tell you about these no bake rhubarb cheesecake squares! They’re just the epitome of a refreshing dessert, perfect for those warm days when you want something sweet without the fuss of turning on the oven. The tartness of the rhubarb paired with the creamy cheesecake filling is simply divine! I remember the first time I made these for a summer picnic – they disappeared faster than I could cut them! And the best part? You just whip everything together, chill it, and voilà! You’ve got a delightful treat that feels fancy but is super easy to whip up. Trust me, you’ll want to keep this recipe in your back pocket for every gathering!
Ingredients for No Bake Rhubarb Cheesecake Squares
Here’s what you’ll need to whip up these scrumptious no bake rhubarb cheesecake squares. Don’t worry, it’s a pretty simple list, and you might even have most of these ingredients hanging around your kitchen!
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups rhubarb, diced
- ½ cup sugar
- 1 tsp vanilla extract
Each of these ingredients plays a crucial role in creating that creamy, dreamy texture paired with just the right amount of tartness from the rhubarb. It’s a delightful combination, really! So gather these up and let’s get started on this easy dessert adventure!
How to Prepare No Bake Rhubarb Cheesecake Squares
Getting these no bake rhubarb cheesecake squares ready is a breeze! Just follow these simple steps and you’ll be enjoying a delightful dessert in no time. Remember, chilling is key to getting that perfect texture, so don’t skip that part!
Step-by-Step Instructions
- First up, grab a medium bowl and mix together the graham cracker crumbs and melted butter until it resembles wet sand. This will be your delicious crust!
- Next, press that crumb mixture firmly into the bottom of a 9×9 inch pan. Make sure it’s nice and compact, so it holds together when you slice the squares later.
- Now, let’s get to the rhubarb! In a saucepan over medium heat, combine the diced rhubarb and sugar. Cook until the rhubarb becomes soft and starts to break down, about 5-10 minutes. Set it aside to cool.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until it’s super smooth and creamy. You’ll want to make sure there are no lumps!
- Add in the heavy cream and vanilla extract to the cream cheese mixture. Beat again until it’s light and fluffy.
- Once the rhubarb mixture is cool, gently fold it into the cream cheese mixture. You want to keep that lovely, creamy texture!
- Spread the cheesecake filling evenly over the graham cracker crust, smoothing it out with a spatula.
- Now, the hardest part—chill it in the refrigerator for at least 4 hours. For the best results, I recommend letting it chill overnight if you can resist!
- Finally, cut into squares, serve, and prepare for the compliments to roll in!
And there you have it! Simple, refreshing, and oh-so-delicious no bake rhubarb cheesecake squares that are sure to impress!
Why You’ll Love This Recipe
- Quick to make—just mix, chill, and serve!
- Refreshing flavor that perfectly balances tart rhubarb and creamy cheesecake.
- No baking required, making it a perfect summer dessert.
- Simple ingredients that you probably already have in your pantry.
- Perfect for gatherings or as a sweet treat to enjoy at home.
- Customizable—feel free to swap rhubarb for your favorite fruit!
Trust me, once you try these no bake rhubarb cheesecake squares, they’ll become a go-to in your dessert arsenal!
Tips for Success with No Bake Rhubarb Cheesecake Squares
To truly nail these no bake rhubarb cheesecake squares, here are some of my favorite pro tips! First, don’t rush the chilling time—four hours is a must, but overnight is even better for that ideal texture. If you find rhubarb a bit too tart for your taste, feel free to swap it out for strawberries or blueberries for a sweeter vibe. Also, store any leftovers in an airtight container in the fridge; they’ll stay fresh for up to 3 days. And remember, the longer they chill, the more the flavors meld together, so patience really pays off!
Nutritional Information for No Bake Rhubarb Cheesecake Squares
Before you dive into these delicious no bake rhubarb cheesecake squares, here’s a quick look at the nutritional information. Keep in mind that these values can vary based on the specific ingredients and brands you use, so consider this an estimate rather than a precise measurement!
- Serving Size: 1 square
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
- Cholesterol: 30mg
So go ahead and enjoy these squares guilt-free, knowing you’ve got a delightful treat that’s not only tasty but can fit into your dessert plans!
FAQ About No Bake Rhubarb Cheesecake Squares
Got questions about these no bake rhubarb cheesecake squares? I’ve got answers! Here are some common ones that pop up:
Can I use frozen rhubarb?
Absolutely! Just thaw it and drain any excess liquid before cooking. It works just as well!
How long do these squares last?
They can be kept in the fridge for up to 3 days. Just make sure they’re in an airtight container to stay fresh!
Can I substitute the heavy cream?
Yes! You can use whipped topping if you prefer a lighter option, but it might alter the texture slightly.
What other fruits can I use?
Feel free to get creative! Strawberries, blueberries, or even peaches could be a delicious twist on this recipe.
Do I really need to chill them for 4 hours?
Yes, chilling is key for that perfect texture. If you can wait overnight, you’ll be rewarded with even better flavor!
Serving Suggestions for No Bake Rhubarb Cheesecake Squares
These no bake rhubarb cheesecake squares are delightful on their own, but let’s take it up a notch! I love serving them with a dollop of freshly whipped cream on top for that extra creaminess. You could also pair them with a scoop of vanilla ice cream for a truly indulgent treat. For a burst of freshness, serve with some sliced strawberries or a berry compote on the side. And if you’re feeling adventurous, a sprinkle of toasted almonds or crushed pistachios adds a wonderful crunch! Trust me, these simple additions elevate the experience beautifully!
For more delicious dessert ideas, check out this creamy cheesecake recipe or this decadent chocolate fudge cake!
Imprimer
No Bake Rhubarb Cheesecake Squares: 5 Effortless Delights
- Temps Total: 4 hours 30 minutes
- Rendement: 16 squares 1x
- Alimentation: Végétarien
Description
Delicious no bake rhubarb cheesecake squares that are easy to make and refreshing.
Ingrédients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups rhubarb, diced
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9×9 inch pan.
- In a saucepan, combine rhubarb and sugar. Cook until rhubarb is soft.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla extract to the cream cheese mixture.
- Fold in the cooled rhubarb mixture.
- Spread the cheesecake filling over the crust.
- Chill in the refrigerator for at least 4 hours.
- Cut into squares and serve.
Notes
- Store leftovers in the refrigerator.
- Can substitute rhubarb with strawberries or other fruits.
- Let it chill overnight for best results.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Dessert
- Méthode: No bake
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 square
- Calories: 250
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: no bake rhubarb cheesecake squares
