Easy No Bake Rhubarb Cheesecake Squares | Better Than Takeout
No Bake Rhubarb Cheesecake Squares are the perfect easy dessert. After making this many times, I’ve discovered the trick to keeping them from getting soggy. The crispy graham cracker crust and creamy, tangy rhubarb cheesecake filling will make your family beg for more. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Tropical Mango Cookies and Vegan Lentil Empanadas.
Why This Easy No Bake Rhubarb Cheesecake Squares | Better Than Takeout Is Pure Comfort
- Easy no-bake recipe
- Tangy rhubarb flavor
- Crispy graham cracker crust
- Ready in 30 minutes
What You'll Need for Easy 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.
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Vanilla extract
- Rhubarb
- Lemon juice
- Vanilla extract
- Lemon juice
- Whipped cream (optional)
- Optional: Mint leaves
- Optional: Whipped cream
📝 Ingredient Notes
- Graham cracker crumbs: You can make your own by pulsing graham crackers in a food processor.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing graham crackers → See on Amazon
- Hand mixer — Ensures smooth, creamy cheesecake filling → See on Amazon
How to Make Easy No Bake Rhubarb Cheesecake Squares | Better Than Takeout
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a lined 8×8 pan. Chill.
- Make the filling: Beat cream cheese, sugar, and vanilla. Add rhubarb and lemon juice. Fold in whipped cream (optional).
- Assemble and chill: Spread filling over chilled crust. Chill for at least 4 hours or overnight.
- Serve: Cut into squares, garnish with mint leaves and whipped cream (optional).
Cook's Tips for Perfect Easy No Bake Rhubarb Cheesecake Squares | Better Than Takeout
- Common mistake and fix: Don't overmix the filling to prevent a lumpy texture. If it happens, beat in a bit more cream cheese until smooth.
- Pro tip: For a smoother filling, soften cream cheese at room temperature before beating.
- Pro tip: To prevent a soggy crust, make sure the crust is well-chilled before adding the filling.
Storing & Reheating Easy 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: Can be made up to 2 days ahead
Freezing Easy No Bake Rhubarb Cheesecake Squares | Better Than Takeout
Freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: No need to reheat Microwave: No need to reheat
Recipe Notes
- Chef tip: For a lighter version, use light cream cheese and skip the whipped cream.
- Best substitution: You can substitute the rhubarb with strawberries or raspberries.
- Make-ahead: These cheesecake squares can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13 pan.
- Troubleshooting: If the filling is too thick, add a tablespoon or two of milk to reach the desired consistency.
Want to level up this recipe?
Springform pan — Makes it easy to remove the cheesecake from the pan → Check price on Amazon
Easy No Bake Rhubarb Cheesecake Squares | Better Than Takeout
Ingredients
Main Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Vanilla extract
- Rhubarb
- Lemon juice
Seasonings
- Vanilla extract
- Lemon juice
- Whipped cream (optional)
Optional Toppings
- Mint leaves
- Whipped cream
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a lined 8×8 pan. Chill.
- Make the filling: Beat cream cheese, sugar, and vanilla. Add rhubarb and lemon juice. Fold in whipped cream (optional).
- Assemble and chill: Spread filling over chilled crust. Chill for at least 4 hours or overnight.
- Serve: Cut into squares, garnish with mint leaves and whipped cream (optional).
Notes
- Chef tip: For a lighter version, use light cream cheese and skip the whipped cream.
- Best substitution: You can substitute the rhubarb with strawberries or raspberries.
- Make-ahead: These cheesecake squares can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13 pan.
- Troubleshooting: If the filling is too thick, add a tablespoon or two of milk to reach the desired consistency.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Freeze for up to 2 months
- Oven reheat: No need to reheat
- Microwave reheat: No need to reheat
- Make ahead: Can be made up to 2 days ahead
Nutrition Per Serving
- Calories: 270
- Protein: 4g
- Fat: 18g
- Carbs: 27g
- Fiber: 1g
- Sugar: 17g
- Sodium: 150mg
- 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 | Better Than Takeout FAQs
Yes, these cheesecake squares can be made up to 2 days ahead and stored in the fridge.
Overmixing can cause a lumpy texture. If it happens, beat in a bit more cream cheese until smooth.
Yes, these cheesecake squares can be frozen for up to 2 months.
No, these cheesecake squares are no-bake and do not require cooking.
You can substitute the rhubarb with strawberries or raspberries.
A Warm Final Note
I can’t wait for you to try Easy 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!
