Oh my goodness, if you haven’t tried rhubarb cheesecake squares, you are seriously missing out! These delightful little treats are the perfect blend of creamy cheesecake and tangy rhubarb, creating a flavor explosion that’ll make your taste buds dance. I remember the first time I made them; the tartness of the rhubarb paired with the richness of the cheesecake was just heavenly! They’re super easy to whip up, and trust me, everyone will be asking for the recipe. So, let’s dive into making these scrumptious squares that are sure to impress at any gathering!
Ingredients List
- 1 cup graham cracker crumbs – This will form the base of your delicious cheesecake squares. You can crush the crackers yourself or buy pre-made crumbs for convenience!
- 1/4 cup granulated sugar – Just a bit to sweeten the crust and balance the flavors.
- 1/2 cup butter, melted – This adds richness to the crust and helps it hold together. Make sure it’s melted but not too hot!
- 2 packages (8 oz each) cream cheese, softened – You want this nice and soft so it blends smoothly into the filling. Bring it to room temperature for best results.
- 1 cup powdered sugar – This sweetens the cream cheese filling without any grittiness. Who doesn’t love a smooth texture?
- 2 eggs – They help bind everything together and give the cheesecake its luscious texture.
- 1 teaspoon vanilla extract – A splash of this adds a lovely warmth and depth to the flavor of the filling.
- 2 cups rhubarb, chopped – Fresh, vibrant rhubarb is key! Make sure to chop it into small pieces so it cooks evenly.
- 1/2 cup granulated sugar (for rhubarb) – This balances the tartness of the rhubarb, making it perfectly sweet and tangy.
- 1 tablespoon cornstarch – This helps thicken the rhubarb topping and gives it a nice consistency.
How to Prepare the Rhubarb Cheesecake Squares
Preparing the Crust
First things first, let’s get that crust ready! In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix it all up until it resembles wet sand; it should hold together when you squeeze a bit in your hand. Then, grab a greased baking dish and press the mixture firmly into the bottom. You want it nice and even so that every bite has that buttery goodness. Pop it in the oven while you prepare the filling; this helps it set up perfectly!
Making the Cream Cheese Filling
Now onto the star of the show – the cream cheese filling! In a large mixing bowl, beat the softened cream cheese and powdered sugar together until it’s super smooth and creamy. This is where you really want to take your time. Trust me, a smooth filling makes a world of difference! Next, add in the eggs, one at a time, mixing just until everything is combined. Finally, stir in that lovely vanilla extract. It should be luscious and velvety!
Preparing the Rhubarb Topping
Let’s not forget about that tangy rhubarb topping! In another bowl, toss the chopped rhubarb with sugar and cornstarch until everything is well coated. The sugar will help draw out the moisture from the rhubarb, making it sweet and juicy. Plus, the cornstarch will thicken it up just right. Set this aside while you finish up!
Baking and Cooling
Now, it’s time to assemble! Pour the cream cheese filling over the crust in the baking dish and spread it out evenly. Then, gently spoon the rhubarb mixture on top, spreading it out so it covers the cheesecake layer. Bake it in the preheated oven for about 35-40 minutes, or until it’s set but still has a little jiggle in the center. Once it’s done, let it cool in the dish for a bit, then pop it in the refrigerator for at least 2 hours before serving. This chilling time is essential for the flavors to meld and for a perfect slice!
Nutritional Information Disclaimer
Please note that the nutritional information for these rhubarb cheesecake squares can vary significantly based on the specific ingredients and brands you choose. Factors such as the type of cream cheese, the sugar used, and even the size of your squares can all affect the final values. While I do my best to provide accurate estimates, the precise nutritional content may not always be exact. Always feel free to adjust based on your preferences and dietary needs!
FAQ About Rhubarb Cheesecake Squares
Can I use frozen rhubarb for this recipe?
Absolutely! Just make sure to thaw and drain the excess moisture before using it in the topping. It’ll work just fine, but fresh rhubarb definitely gives that vibrant taste!
How do I know when the cheesecake squares are done baking?
You want to look for a slightly jiggly center when you take them out of the oven. It’ll firm up as it cools and chills. If it looks too wobbly, give it a few more minutes, but be careful not to overbake!
What if I can’t find graham cracker crumbs?
No worries at all! You can use crushed digestive biscuits or even vanilla wafers for the crust. Just make sure to adjust the sugar if you’re using something sweeter.
Can I make these squares ahead of time?
Yes, these rhubarb cheesecake squares are perfect for making ahead! You can easily prepare them a day or two in advance. Just keep them stored in the refrigerator until you’re ready to serve.
What toppings go well with rhubarb cheesecake squares?
While these squares are delicious on their own, a dollop of whipped cream or a drizzle of vanilla sauce can take them over the top! Fresh berries also add a nice touch and a pop of color.
Why You’ll Love This Recipe
- Easy to Prepare: These rhubarb cheesecake squares come together quickly, making them perfect for both novice and experienced bakers alike!
- Deliciously Creamy: The rich cream cheese filling paired with the tart rhubarb creates an irresistible combination that will have everyone asking for seconds.
- Unique Flavor: The tangy sweetness of rhubarb adds a unique twist to traditional cheesecake, making it a standout dessert option.
- Perfect for Any Occasion: Whether you’re hosting a dinner party or just want a sweet treat for yourself, these squares fit the bill beautifully.
- Make-Ahead Friendly: You can whip these up a day or two in advance, allowing the flavors to develop and making your life a bit easier!
- Kid-Friendly: The combination of flavors is a hit with kids and adults alike, making them a family favorite.
- Simple Storage: They store well in the fridge, so you can enjoy them over a few days without losing that delicious taste!
Tips for Success
- Use Room Temperature Ingredients: Make sure your cream cheese is softened and at room temperature before you start mixing. This helps create a super smooth filling without any lumps. Trust me, it makes all the difference!
- Don’t Overmix: When you’re mixing the eggs into the cream cheese filling, mix just until combined. Overmixing can introduce too much air, which might cause the cheesecake to crack during baking.
- Check for Doneness: Keep an eye on the baking time, but remember that a little jiggle in the center is perfectly normal! It’ll firm up as it cools down, so don’t be tempted to bake it too long.
- Cool Gradually: After baking, let the squares cool in the baking dish for about 30 minutes before transferring them to the fridge. This gradual cooling helps prevent cracks and keeps the texture just right.
- Chill for Best Flavor: Giving your rhubarb cheesecake squares at least 2 hours in the fridge (or even overnight) allows those flavors to meld beautifully. Patience is key here!
- Experiment with Toppings: Feel free to get creative with toppings! Fresh mint, a sprinkle of cinnamon, or even a berry compote can elevate your squares and add a pop of color.
Storage & Reheating Instructions
Storing your rhubarb cheesecake squares is super simple! Just make sure to keep them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 5 days—if they last that long! Trust me, these squares are so good, you might want to hide them from the family!
If you find yourself with leftovers (or if you want to save some for a special occasion), you can also freeze them. Just slice the squares, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe container. They’ll keep well for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight. No need to reheat—serve them chilled for the best flavor and texture!
And remember, if you do decide to warm them up a bit, just pop them in the microwave for about 10-15 seconds. You want to be careful not to overheat them, as that can change the creamy texture we love so much. Enjoy your delightful rhubarb cheesecake squares any way you like!
For more information on the health benefits of rhubarb, check out this Healthline article.
For a delicious cheesecake recipe, consider trying this New York-style cheesecake.
Additionally, if you’re interested in more dessert options, visit our dessert category for a variety of recipes!
Imprimer
Rhubarb Cheesecake Squares: 7 Irresistibly Creamy Delights
- Temps Total: 2 hours 60 minutes
- Rendement: 12 squares 1x
- Alimentation: Végétarien
Description
Rhubarb cheesecake squares are a delicious dessert with a creamy filling and a tart rhubarb topping.
Ingrédients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a greased baking dish.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- Pour the cream cheese mixture over the crust in the baking dish.
- In a separate bowl, combine rhubarb, sugar, and cornstarch.
- Spread the rhubarb mixture over the cheesecake layer.
- Bake for 35-40 minutes or until set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
- Use fresh rhubarb for best flavor.
- Store leftovers in the refrigerator.
- Can be served plain or with whipped cream.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 square
- Calories: 250
- Sucre: 18g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 33g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 40mg
Mots-clés: rhubarb cheesecake squares, dessert, cheesecake, rhubarb
