No Bake Rhubarb Cheesecake Squares

Tart, creamy, and beautifully pink: Rhubarb is the unsung hero of summer desserts!

And when you pair it with a no-bake cheesecake base? Pure magic.

If you’re craving a show-stopping dessert that’s easy to assemble, requires no oven time, and impresses a crowd, then you’re in the right place.

Let’s dive into how to make No Bake Rhubarb Cheesecake Squares, your next potluck favorite!

Why You’ll Love These No Bake Rhubarb Cheesecake Squares

When the temperatures rise, turning on the oven is the last thing anyone wants to do.

These no bake rhubarb cheesecake squares offer the perfect solution.

They’re refreshing, elegant, and come together with minimal effort.

Whether you’re hosting a backyard barbecue or craving a cool treat on a hot afternoon, this dessert ticks all the boxes.

• No oven required – great for summer
• Sweet and tart flavor from the rhubarb compote
• Creamy texture with a buttery graham cracker crust
• Easy to customize with add-ins like strawberries or a Biscoff crust
• Make-ahead friendly and perfect for storing in the fridge

Ingredients You’ll Need

You don’t need any fancy ingredients to make these cheesecake squares. Most of the components are pantry staples or easy-to-find seasonal produce.

For the crust:

• Graham crackers or digestive biscuits
• Unsalted butter, melted

For the rhubarb topping:

• Fresh or frozen rhubarb, chopped
• Granulated sugar
• Lemon juice
• Optional: strawberries, cinnamon, or ginger

For the cheesecake layer:

• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• Whipped cream or whipped topping

How to Make the Rhubarb Compote

The rhubarb topping is what makes this cheesecake shine. It adds that iconic tangy-sweet bite and a gorgeous natural pink hue.

1. Chop the rhubarb into small, even pieces.
2. Combine rhubarb, sugar, and lemon juice in a saucepan over medium heat.
3. Simmer for about 10-15 minutes until the rhubarb breaks down and becomes jam-like.
4. Cool completely before layering onto the cheesecake.
5. Optional: Add strawberries for extra sweetness or a pinch of cinnamon for warmth.

Making the No Bake Cheesecake Layer

This creamy layer balances the tartness of the rhubarb beautifully. It’s rich, smooth, and sturdy enough to slice after chilling.

1. In a large bowl, beat the cream cheese until smooth and lump-free.
2. Add sugar and vanilla extract, mixing well to combine.
3. Fold in whipped cream or whipped topping gently until fully incorporated.
4. Taste and adjust sweetness if needed.
5. Spread evenly over the chilled crust.

Assembling the Squares

Time to bring it all together into layered, sliceable perfection.

1. Line an 8×8-inch or 9×9-inch pan with parchment paper for easy removal.
2. Mix crushed graham crackers with melted butter and press into the bottom of the pan. Chill for 10–15 minutes.
3. Spread the cheesecake filling over the crust evenly.
4. Carefully spoon the cooled rhubarb compote over the top and gently spread.
5. Refrigerate for at least 4 hours, preferably overnight, to set completely.
6. Slice into squares and serve chilled.

Tips for Perfect No Bake Cheesecake Squares

• Use room temperature cream cheese to avoid lumps.
• Chill the crust before adding the filling to help it hold together.
• Let the rhubarb compote cool fully before layering to prevent melting the cheesecake.
• Use a gelatin packet if you want a firmer, more structured cheesecake.
• Slice with a warm knife for clean edges.

Flavor Variations and Substitutions

There’s plenty of room to experiment with flavors and textures in this recipe.

• Add strawberries, raspberries, or cherries to the rhubarb compote.
• Try a Biscoff cookie crust for a deeper, spiced flavor.
• Swap cream cheese for mascarpone for a richer taste.
• Make it vegan with dairy-free cream cheese and coconut whipped cream.
• Add a layer of white chocolate ganache under the fruit for an indulgent twist.

Storing and Serving Tips

• Store leftovers in the refrigerator in an airtight container for up to 5 days.
• These cheesecake squares are best served cold, straight from the fridge.
• To freeze: wrap individual squares tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• These are great for make-ahead desserts, perfect for summer parties, holidays, or potlucks.

Recipe FAQ’s

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before cooking the compote.

Can I use store-bought rhubarb jam instead of homemade compote?

Yes, for convenience, you can use rhubarb jam or preserves, though homemade compote gives a fresher flavor and better texture.

Do I need gelatin to set the cheesecake?

Not necessarily. The whipped topping helps it set. However, if you want a firmer hold, you can add 1 teaspoon of gelatin (bloomed and melted) into the cheesecake mixture.