Description
Delight in these luscious Rhubarb Cheesecake Squares, featuring a buttery crust topped with a smooth cream cheese filling and a tangy, sweet rhubarb swirl. Perfect for spring or any time you crave a refreshing fruit dessert with a creamy texture.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter (cubed)
Rhubarb Topping
- 2 cups chopped fresh rhubarb
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 tablespoons sugar
Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a medium bowl, combine the flour and 1/4 cup sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes until it turns lightly golden.
- Cook the Rhubarb: While the crust bakes, combine the chopped rhubarb, water, lemon juice, and 2 tablespoons sugar in a small saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb softens into a jam-like consistency. Remove from heat and let it cool slightly.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Add the egg and vanilla extract, beating until fully combined and smooth.
- Assemble the Cheesecake Squares: Spread the cream cheese mixture evenly over the warm crust. Gently spoon the rhubarb mixture on top of the cream cheese layer and use a knife or skewer to swirl it decoratively through the filling to create a marbled effect.
- Bake and Chill: Return the pan to the oven and bake for 25 to 30 minutes, or until the center is set and no longer jiggly. Remove and cool completely at room temperature, then refrigerate for at least 2 hours to allow it to firm up before slicing into 9 squares and serving.
Notes
- For a thicker swirl effect, reserve a few chunks of rhubarb and add them on top rather than cooking down fully.
- Try adding strawberries for a delicious rhubarb-strawberry twist.
- These squares can be made a day ahead and stored covered in the refrigerator.
