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No Bake Rhubarb Cheesecake Squares

No Bake Rhubarb Cheesecake Squares

No Bake Rhubarb Cheesecake Squares are a refreshing, creamy dessert made with a buttery graham cracker crust, a tangy rhubarb compote, and a fluffy no-bake cheesecake layer.
Perfect for summer entertaining or a casual treat, this easy recipe requires no oven and can be made ahead. It’s vibrant, balanced, and a delicious way to celebrate rhubarb season.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 9 Squares
Calories 310 kcal

Ingredients
  

Crust

  • 1 ½ cups graham cracker crumbs about 10–12 full sheets
  • ½ cup unsalted butter melted

Rhubarb Compote

  • 2 cups fresh or frozen rhubarb chopped
  • ⅓ cup granulated sugar adjust based on rhubarb tartness
  • 1 tablespoon lemon juice
  • ½ cup chopped strawberries for extra sweetness (optional)
  • pinch of cinnamon or ginger for warmth (optional)

Cheesecake Filling

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups whipped cream or whipped topping like Cool Whip

Instructions
 

Step 1: Prepare the Crust

  • Line an 8x8 or 9x9-inch baking pan with parchment paper.
  • Mix the graham cracker crumbs and melted butter in a bowl until evenly coated.
  • Press the mixture firmly into the bottom of the pan to form a crust.
  • Refrigerate the crust for at least 10–15 minutes while you prepare the filling.

Step 2: Make the Rhubarb Compote

  • In a saucepan over medium heat, combine the chopped rhubarb, sugar, and lemon juice.
  • Cook for 10–15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick, jammy consistency.
  • Remove from heat and let the compote cool completely.

Step 3: Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese until smooth and creamy.
  • Add sugar and vanilla extract; continue beating until fully combined and light.
  • Gently fold in the whipped cream or whipped topping until the mixture is smooth and fluffy.

Step 4: Assemble the Cheesecake Squares

  • Spread the cheesecake filling evenly over the chilled crust.
  • Spoon the cooled rhubarb compote over the top and spread gently.
  • Cover and refrigerate for at least 4 hours, or overnight, to fully set.

Step 5: Serve

  • Lift the cheesecake out of the pan using the parchment.
  • Slice into 9 squares (or 12 smaller ones).
  • Serve chilled and enjoy!
Keyword No Bake Rhubarb Cheesecake Squares