No Bake Rhubarb Cheesecake Squares: Better Than Takeout
No Bake Rhubarb Cheesecake Squares – the perfect blend of creamy and tangy, these squares are better than takeout and so easy to make. After making this recipe dozens of times, I’ve discovered a secret ingredient that makes the texture perfect every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy The Best Buttery Soft Pretzel Bites and Irresistible French Toast Cups Recipe for Cozy Mornings.
Why This No Bake Rhubarb Cheesecake Squares: Better Than Takeout Is Pure Comfort
- Creamy, tangy rhubarb filling
- Crispy, buttery graham cracker crust
- No-bake, easy to make
- Better than takeout, perfect for any occasion
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.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Sweetened condensed milk
- Rhubarb
- Sugar
- Lemon juice
- Whipped cream
- Vanilla extract
- Salt
- Ground ginger
- Optional: Fresh mint leaves
- Optional: Powdered sugar
📝 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 and chopping rhubarb. → See on Amazon
- Silicone spatula — Helps scrape every last bit of filling out of the pan. → See on Amazon
How to Make No Bake Rhubarb Cheesecake Squares: Better Than Takeout
- Prepare the crust: Mix graham cracker crumbs, melted butter, and a pinch of salt. Press into a lined 8×8 inch pan. Chill while preparing the filling.
- Make the rhubarb filling: Cook rhubarb, sugar, lemon juice, and ground ginger until thickened. Let cool, then blend until smooth.
- Prepare the cream cheese layer: Beat cream cheese, sweetened condensed milk, and vanilla extract until smooth. Fold in whipped cream.
- Assemble the squares: Spread rhubarb filling over chilled crust, then top with cream cheese layer. Chill for at least 4 hours before slicing.
Cook's Tips for Perfect No Bake Rhubarb Cheesecake Squares: Better Than Takeout
- Common mistake and fix: Don't overheat the rhubarb filling or it will curdle the cream cheese layer. Let it cool completely before combining.
- Pro tip: For a smoother filling, strain the rhubarb mixture through a fine-mesh sieve before blending.
- Pro tip: Use a sharp knife to cut the squares, wiping the blade clean between cuts for clean edges.
Storing & Reheating No Bake Rhubarb Cheesecake Squares: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made up to 2 days ahead. Keep chilled.
Freezing No Bake Rhubarb Cheesecake Squares: Better Than Takeout
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
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 low-fat cream cheese and skip the whipped cream.
- Best substitution: Replace rhubarb with strawberries or raspberries for a different flavor.
- Make-ahead: These squares can be made up to 2 days ahead. Keep chilled.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the filling is too thick, add a little milk to reach desired consistency.
Want to level up this recipe?
High-quality graham crackers — Make a big difference in the taste and texture of your crust. They pay for themselves vs buying takeout. → Check price on Amazon
No Bake Rhubarb Cheesecake Squares: Better Than Takeout
Ingredients
Main Ingredients
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Sweetened condensed milk
- Rhubarb
- Sugar
- Lemon juice
- Whipped cream
Seasonings
- Vanilla extract
- Salt
- Ground ginger
Optional Toppings
- Fresh mint leaves
- Powdered sugar
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and a pinch of salt. Press into a lined 8×8 inch pan. Chill while preparing the filling.
- Make the rhubarb filling: Cook rhubarb, sugar, lemon juice, and ground ginger until thickened. Let cool, then blend until smooth.
- Prepare the cream cheese layer: Beat cream cheese, sweetened condensed milk, and vanilla extract until smooth. Fold in whipped cream.
- Assemble the squares: Spread rhubarb filling over chilled crust, then top with cream cheese layer. Chill for at least 4 hours before slicing.
Notes
- Chef tip: For a lighter version, use low-fat cream cheese and skip the whipped cream.
- Best substitution: Replace rhubarb with strawberries or raspberries for a different flavor.
- Make-ahead: These squares can be made up to 2 days ahead. Keep chilled.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the filling is too thick, add a little milk to reach desired consistency.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Can be made up to 2 days ahead. Keep chilled.
Nutrition Per Serving
- Calories: 210
- Protein: 3g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 40mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
No Bake Rhubarb Cheesecake Squares: Better Than Takeout FAQs
Yes, these squares can be made up to 2 days ahead. Keep chilled.
The rhubarb filling may have been too hot when combined with the cream cheese layer. Let it cool completely before combining.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
No, this is a no-bake recipe. The oven is not needed.
Replace rhubarb with strawberries or raspberries for a different flavor.
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!
