No Bake Rhubarb Cheesecake Squares – Better Than Takeout
No Bake Rhubarb Cheesecake Squares are the perfect summer dessert. After making this recipe dozens of times, I’ve discovered the trick to a creamy, no-bake cheesecake that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey Mustard BLT Chicken Sliders and Cheesy Zucchini Breadsticks.
Why This No Bake Rhubarb Cheesecake Squares – Better Than Takeout Is Pure Comfort
- Creamy, tangy rhubarb filling
- Crispy graham cracker crust
- No-bake, easy to make
- Perfect for summer cookouts
What You'll Need for No Bake Rhubarb Cheesecake Squares – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup heavy cream, whipped
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- Optional: Fresh mint leaves
- Optional: Whipped cream
📝 Ingredient Notes
- Graham cracker crumbs: You can pulse graham crackers in a food processor to make crumbs.
- Rhubarb: Make sure to use fresh rhubarb for this recipe. Frozen rhubarb may not yield the same results.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing graham crackers and chopping rhubarb. → See on Amazon
- Stand mixer — Ensures a smooth, creamy cheesecake filling. → See on Amazon
How to Make No Bake Rhubarb Cheesecake Squares – Better Than Takeout
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9 inch pan. Bake at 350°F for 7 minutes. Cool.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Pour over cooled crust.
- Make the topping: Cook rhubarb, sugar, and water until thickened. Let cool. Spread over cheesecake. Chill for at least 4 hours.
- Serve: Cut into squares. Top with whipped cream and mint leaves. Serve chilled.
Cook's Tips for Perfect No Bake Rhubarb Cheesecake Squares – Better Than Takeout
- Common mistake and fix: Beating the cream cheese mixture too much can incorporate too much air, causing the cheesecake to crack. Beat just until smooth.
- Tip: For a smoother rhubarb topping, strain the cooked rhubarb mixture through a fine-mesh sieve before letting it cool.
- Tip: To prevent the crust from sticking, line the pan with parchment paper before pressing in the crust mixture.
Storing & Reheating No Bake Rhubarb Cheesecake Squares – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days. Make-ahead tip: Yes, make the day before.
Freezing No Bake Rhubarb Cheesecake Squares – Better Than Takeout
Freeze for up to 2 months. Thaw in the fridge overnight before serving.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a lighter cheesecake, you can substitute low-fat cream cheese and use less sugar in the filling.
- Best substitution: You can substitute the rhubarb topping with your favorite fruit preserves or jam.
- Make-ahead: This recipe can be made up to 2 days ahead. Store in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the cheesecake cracks, don't worry! You can cover it with the rhubarb topping and no one will know the difference.
Want to level up this recipe?
Silicone baking mat — Prevents the crust from sticking and makes cleanup a breeze. → Check price on Amazon
No Bake Rhubarb Cheesecake Squares – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup heavy cream, whipped
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Optional Toppings
- Fresh mint leaves
- Whipped cream
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9 inch pan. Bake at 350°F for 7 minutes. Cool.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Pour over cooled crust.
- Make the topping: Cook rhubarb, sugar, and water until thickened. Let cool. Spread over cheesecake. Chill for at least 4 hours.
- Serve: Cut into squares. Top with whipped cream and mint leaves. Serve chilled.
Notes
- Chef tip: For a lighter cheesecake, you can substitute low-fat cream cheese and use less sugar in the filling.
- Best substitution: You can substitute the rhubarb topping with your favorite fruit preserves or jam.
- Make-ahead: This recipe can be made up to 2 days ahead. Store in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the cheesecake cracks, don't worry! You can cover it with the rhubarb topping and no one will know the difference.
Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Yes, make the day before.
Nutrition Per Serving
- Calories: 370
- Protein: 6g
- Fat: 25g
- Carbs: 35g
- Fiber: 1g
- Sugar: 30g
- Sodium: 200mg
- Cholesterol: 105mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
No Bake Rhubarb Cheesecake Squares – Better Than Takeout FAQs
Yes, make the day before and store in the fridge.
Beating the cream cheese mixture too much can incorporate too much air, causing the cheesecake to dry out. Beat just until smooth.
Yes, freeze for up to 2 months. Thaw in the fridge overnight before serving.
No, this recipe is not suitable for the air fryer.
This recipe contains cream cheese and sugar, so it's not a low-calorie dessert. Enjoy in moderation.
A Warm Final Note
I can’t wait for you to try No Bake Rhubarb Cheesecake Squares – Better Than Takeout 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!
