Oh boy, do I have a delightful recipe to share with you! Creamy Cheesecake Rhubarb Squares – the perfect marriage of creamy, tangy cheesecake and fresh, zesty rhubarb – are a treat that brings back the warmest of spring memories for me. I remember a sunny afternoon spent in my grandma’s backyard, picking rhubarb straight from her garden. She always made the best rhubarb desserts, and this recipe is my attempt to recreate those sweet moments filled with love and laughter.
These Rhubarb Squares are the perfect balance of sweet and tart, and they’re super easy to whip up! Not to mention, they’re a fantastic way to showcase rhubarb when it’s in season. So grab your apron, and let’s dive into this recipe that I promise will make your taste buds sing!
What’s in Creamy Cheesecake Rhubarb Squares?
Rhubarb: This vibrant vegetable (yes, it’s technically a vegetable!) brings a unique tartness to the dish. Make sure to pick fresh, vibrant stalks – they should be firm and a lovely pinkish-red color. If you can’t find fresh rhubarb, frozen works great too; just make sure to thaw and drain it well.
Cream Cheese: The star of the cheesecake layer! I always opt for full-fat cream cheese for that luxurious texture, but you can use a reduced-fat version if you prefer.
Sugar: A little sweetness goes a long way in balancing the tart rhubarb and rich cream cheese. Regular granulated sugar works just fine for this recipe.
Eggs: These help bind everything together, giving you that rich and creamy consistency that makes cheesecake so irresistible.
Graham Cracker Crust: A classic choice! It adds a lovely crunch and is super easy to make. You’ll need some crumbs and melted butter to bring it all together.
Is Creamy Cheesecake Rhubarb Squares Good for You?
Ah, the million-dollar question! While these Creamy Cheesecake Rhubarb Squares are certainly a indulgent treat, they do have some redeeming qualities.
Rhubarb is a great source of vitamin K and has antioxidants that can support your overall health. Plus, it’s low in calories, so that’s a win!
On the other hand, let’s be real – the sugar and cream cheese do add up, so moderation is key! Enjoy them as an occasional treat, and you’ll be golden.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups chopped rhubarb (fresh or frozen)
– 1 cup granulated sugar, divided
– 2 (8-ounce) packages cream cheese, softened
– 2 large eggs
– 1 teaspoon vanilla extract
**Serves:** 12 squares
How to Make Creamy Cheesecake Rhubarb Squares?
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly combined and press the mixture firmly into the bottom of a greased 9×13-inch baking dish to form your crust.
3. In a saucepan over medium heat, combine the chopped rhubarb and ½ cup of sugar. Cook for about 5-7 minutes, stirring occasionally, until the rhubarb is tender. Remove from heat and set aside.
4. In a large bowl, beat the softened cream cheese until smooth. Gradually add the remaining ½ cup of sugar, beating until combined. Add in the eggs one at a time, followed by the vanilla extract. Mix until smooth and creamy.
5. Spread the cheesecake mixture evenly over the graham cracker crust.
6. Drop spoonfuls of the rhubarb mixture over the cheesecake layer, swirling it gently with a knife for that marbled look.
7. Bake in the preheated oven for about 30-35 minutes, until the center is set and edges are lightly browned.
8. Allow the squares to cool completely in the pan before cutting into squares. Chill in the fridge for at least 2 hours before serving – if you can wait that long!
Sweet Tidbits for Serving
To add a fancy touch, serve these squares with a dollop of whipped cream or a scoop of vanilla ice cream on top. You can also sprinkle a little powdered sugar for extra sweetness and style.
Feeling adventurous? Try adding a bit of lemon zest to the cheesecake mixture or mix in some strawberries with the rhubarb for a fruity twist.
I can’t wait for you to give these Creamy Cheesecake Rhubarb Squares a try! They’re not just delicious; they’re also a lovely nod to those beautiful spring days spent in the garden. Once you have the first bite, I know you’re going to fall in love just like I did! Please share your thoughts and tweaks, as I’m always keen to hear about your culinary adventures!
