No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
No Bake Rhubarb Cheesecake Squares are the perfect summer dessert. Creamy, tangy, and ready in just 30 minutes, this easy no-bake recipe is a crowd-pleaser. After making this many times, I’ve discovered the trick to the creamiest filling is using full-fat cream cheese. If you love recipes like this, you’ll also enjoy Easy Lemon Chicken Pasta and Peaches and Cream Crumble Bars.
Why This No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert Is Pure Comfort
- Tangy rhubarb complements sweet cheesecake.
- No oven required for easy summer baking.
- Creamy, indulgent dessert ready in 30 minutes.
What You'll Need for No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rhubarb
- Sugar
- Water
- Gelatin
- Cream Cheese
- Sweetened Condensed Milk
- Vanilla Extract
- Graham Cracker Crumbs
- Lemon Juice
- Salt
- Cinnamon
- Optional: Fresh Mint Leaves
- Optional: Whipped Cream
📝 Ingredient Notes
- Rhubarb: Use fresh or frozen rhubarb. If using frozen, thaw before using.
🛒 Tools & Equipment I Recommend
- Food Processor — Quickly pulverizes graham crackers and ensures even crumbs. → See on Amazon
- Silicone Spatula — Gently folds ingredients without breaking up the cream cheese. → See on Amazon
How to Make No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 8×8-inch pan. Chill while preparing filling.
- Make Rhubarb Filling: Cook rhubarb, sugar, water, and lemon juice until thickened. Stir in gelatin. Let cool.
- Prepare Cheesecake Filling: Beat cream cheese, sweetened condensed milk, and vanilla until smooth. Fold in cooled rhubarb mixture.
- Assemble: Pour cheesecake filling over chilled crust. Chill for at least 4 hours or overnight.
- Serve: Cut into squares and serve chilled, topped with mint leaves and whipped cream if desired.
Cook's Tips for Perfect No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
- : Use full-fat cream cheese for the creamiest filling.
- Common mistake and fix: If your cheesecake filling is lumpy, beat it longer or strain it through a fine-mesh sieve.
- : For a lighter dessert, use low-fat cream cheese and skip the whipped cream topping.
- : Store leftovers in the refrigerator for up to 5 days.
Storing & Reheating No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
Freezing No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a smooth filling, ensure cream cheese is at room temperature before beating.
- Best substitution: Substitute rhubarb with strawberries or raspberries for a different flavor profile.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger crowd.
- Troubleshooting: If your cheesecake is too soft, chill it for longer. If it's too firm, let it sit at room temperature for a few minutes before serving.
Want to level up this recipe?
Springform Pan — Ensures easy removal of the cheesecake from the pan. → Check price on Amazon
No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert
Ingredients
Main Ingredients
- Rhubarb
- Sugar
- Water
- Gelatin
- Cream Cheese
- Sweetened Condensed Milk
- Vanilla Extract
- Graham Cracker Crumbs
Seasonings
- Lemon Juice
- Salt
- Cinnamon
Optional Toppings
- Fresh Mint Leaves
- Whipped Cream
Instructions
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 8×8-inch pan. Chill while preparing filling.
- Make Rhubarb Filling: Cook rhubarb, sugar, water, and lemon juice until thickened. Stir in gelatin. Let cool.
- Prepare Cheesecake Filling: Beat cream cheese, sweetened condensed milk, and vanilla until smooth. Fold in cooled rhubarb mixture.
- Assemble: Pour cheesecake filling over chilled crust. Chill for at least 4 hours or overnight.
- Serve: Cut into squares and serve chilled, topped with mint leaves and whipped cream if desired.
Notes
- Chef tip: For a smooth filling, ensure cream cheese is at room temperature before beating.
- Best substitution: Substitute rhubarb with strawberries or raspberries for a different flavor profile.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger crowd.
- Troubleshooting: If your cheesecake is too soft, chill it for longer. If it's too firm, let it sit at room temperature for a few minutes before serving.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make ahead: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
Nutrition Per Serving
- Calories: 270
- Protein: 4g
- Fat: 15g
- Carbs: 32g
- Fiber: 1g
- Sugar: 22g
- Sodium: 150mg
- Cholesterol: 55mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert FAQs
Yes, prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
Ensure your gelatin is properly dissolved and the cheesecake has chilled long enough. Chill for at least 4 hours or overnight.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.
No, this recipe requires no baking and is best made at room temperature.
Strawberries or raspberries can be used as a substitute for a different flavor profile.
A Warm Final Note
I can’t wait for you to try No Bake Rhubarb Cheesecake Squares | Easy & Creamy Dessert 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!
