• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cheesecake

    May 16, 2020 · Updated May 16, 2024

    Rhubarb Cheesecake Squares Recipe

    5 from 13 votes
    23 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video

    This post may contain affiliate links. This blog generates income via ads.

    Rhubarb cheesecake squares placed on a piece of parchment paper with a banner with the recipe name on the top.

    These rhubarb cheesecake squares are a fantastic springtime dessert! A velvety cheesecake filling that’s rich and creamy combines with a tart and bright rhubarb compote. They both sit on an oat crust that’s like the best part of a rhubarb crisp. What more could you want in a rhubarb dessert?

    Rhubarb cheesecake squares are cut into pieces and set on a piece of parchment paper.

    Rhubarb cheesecake bars are so satisfying and so delectable! I cannot get over the crispy crust, creamy filling, and tart compote. The combination is just out of this world! Try them and see for yourself!

    A rhubarb cheesecake square is separated from the rest of the grouping on a piece of parchment paper.

    What are the components of Rhubarb Cheesecake Squares?

    • Rhubarb Compote – so fresh, so simple, so perfect. It’s tangy and tart and just the right amount of sweet. (It’s also very delicious on toast!)
    • Cheater Cheesecake Filling – these rhubarb cheesecake bars don’t require a water bath. Can I get an amen?! It’s such a smooth, creamy filling that isn’t too time consuming or labor intensive. It bakes up rich and decadent, all without cracking on top!
    • Oat Crust – a simple press in crust that's got enough strength to stand up to the creamy cheesecake filling.
    An overhead shot of a rhubarb cheesecake square. There is a serving knife and a jar full of rhubarb compote on the bottom.

    How do you make Rhubarb Compote?

    1. Prep the rhubarb. Trim the ends and leaves off the rhubarb. Slice the stalks into 1-inch pieces and rinse well. This can be made with frozen rhubarb, too!
    2. Combine the ingredients. Rhubarb compote is made up of sliced rhubarb, granulated sugar, and lemon juice. That’s it! Mix ‘em all in a small saucepan.
    3. Cook down the rhubarb. I like to do this over medium to medium-high heat. Once the rhubarb starts to release its juices, bring it up to a boil, then let it simmer until reduced. So good!
    Add the compote ingredients.
    Stir to combine.
    Cook until thick.

    How to make the Rhubarb Cream Cheese Squares

    This is just a brief overview, detailed instructions can be found in the recipe card below!

    1. Make the compote. Thank goodness we learned how to above!
    2. Mix the oat crust. And bake until golden brown.
    3. Make the cheesecake filling. I love this filling because it’s so easy and low-maintenance. It requires no water bath and doesn’t crack in the oven. I love it!
    4. Add the compote. Scatter small scoops around the cheesecake and then swirl to combine. How dreamy!
    5. Chill out! The cooling process is the most important (and most time-consuming) part of cheesecake bars. They have to completely cool to room temp and then chill in the fridge for at least four hours (overnight is even better). They’ll set up and the flavors will meld the longer they’re in the fridge for!
    Whisk dry ingredients.
    Add melted butter.
    Mix to combine.
    Press into pan.
    Make cheesecake filling.
    Pour onto baked crust.
    Top with rhubarb compote.
    Swirl the compote.
    Chill the bars.

    How to store Rhubarb Cheesecake Squares

    I love to reuse dishes as much as I hate washing them. While these bars can totally be stored in the fridge in a Tupperware container, I like to just cover mine with foil.

    After I lift the rhubarb cheesecake bars out of the pan (by the fancy parchment paper handles) and cut them, I’ll fit them back into the pan like a little rhubarb square jigsaw puzzle and cover the top with foil.

    Either way, these cream cheese and rhubarb bars will keep for a week when covered. That is, if they last that long!

    A 45 degree angle shot of a cream cheese rhubarb bar with a bite taken out of it on a piece of parchment paper.
    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.

    Watch the recipe video!

    Rhubarb Cheesecake Square sit on a piece of parchment paper
    Print Recipe
    5 from 13 votes

    Rhubarb Cheesecake Squares

    Rhubarb Cheesecake Squares are a delicious springtime dessert! Made with rhubarb compote, an easy cheesecake filling, and a delicious oat crust you're sure to love them!
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Chill Time4 hours hrs
    Total Time4 hours hrs 45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Baking, Cheesecake, Oatmeal, Rhubarb, Rhubarb Cheesecake
    Servings: 12 squares
    Calories: 225kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Ingredients

    For the rhubarb compote:

    • 1 ½ cups sliced fresh rhubarb
    • ½ cup sugar
    • 2 teaspoons lemon juice

    For the oat crust:

    • 1 cup flour
    • 1 cup quick cooking oats
    • ¼ cup brown sugar
    • ½ tsp. salt
    • ½ cup (1 stick) unsalted butter, melted and slightly cool

    For the cheesecake filling:

    • 8 ounces cream cheese, at room temperature
    • ½ cup sugar
    • ½ cup half & half, at room temperature
    • 1 large egg at room temperature
    • 2 teaspoons vanilla extract

    Instructions

    For the rhubarb compote:

    • In a small saucepan combine the rhubarb, sugar, and lemon juice. Place over medium heat, stirring occasionally, until rhubarb releases its juices and begins to break down, about 5 minutes. Continue cooking (and stirring) until rhubarb has thickened and reduced by nearly half, about another 5 minutes. Remove from heat and set aside to cool while preparing the rest of the bars.

    For the oat crust:

    • Preheat oven to 350 degrees. Line a 9x9 square baking pan with parchment paper, allowing the excess to hang over the sides, and lightly coat with baking spray, set aside.
    • Whisk together the flour, oats, brown sugar, and salt until combined. Pour in the melted butter and mix to form a crumbly dough. Press into the bottom of the prepared pan and bake in preheated oven for 10 – 12 minutes, or until edges are lightly browned.
    • Remove from oven and allow to cool on wire rack while you prepare the cheesecake filling.

    For the cheesecake filling:

    • In the bowl of a stand mixer cream together the softened cream cheese and sugar until light and fluffy, about five minutes, scraping down the sides of the bowl as necessary. Add in the half & half, egg, and vanilla, mixing until smooth and once again scraping down the sides and bottom of the bowl to be sure mixture is even and smooth. Pour into prebaked crust.
    • For the rhubarb compote swirl: Place small spoonfuls of cooled compote around the cheesecake batter. Swirl with a chopstick or butter knife to incorporate slightly.
    • Bake cheesecake bars in preheated oven for 20 – 25 minutes, or until edges are golden and center just barely jiggles.
    • Remove from oven and cool completely on wire rack before chilling in fridge for at least four hours, or overnight.
    • When ready to serve, lift the cheesecake out of the pan using the parchment paper as handles. Run a sharp knife under a hot water and evenly slice cheesecake into 16 squares.

    Video

    Notes

    • Bars can be kept, covered, in the fridge for up to five days.
    • I recommend using a metal or stoneware baking pan and not a glass pan for these. Glass is an insulator and doesn't conduct heat in the same way as metal or stone. Using glass will result in an increased bake time.

    Nutrition

    Serving: 1g | Calories: 225kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 115mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

    Browse More Recipes!

    • A cranberry cheesecake square with a bite taken out of it sits on a piece of parchment paper.
      Easy Cranberry Cheesecake Squares
    • An overhead image of a square piece of mulberry cheese with a bite taken out of it.
      Mulberry Cheesecake Squares
    • No-Bake Lemon Cheesecake with Blueberry Sauce
    • Pecan Pie Cheesecake Bars Recipe
    1573 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      5 from 13 votes (8 ratings without comment)

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jordan says

      June 04, 2024 at 1:42 am

      5 stars
      So delicious. I used a little extra rhubarb than suggested but it's absolutely delicious!

      Reply
    2. Cathy says

      August 13, 2023 at 8:47 pm

      5 stars
      Great recipe. Thanks for sharing it!

      Reply
      • Amanda Gajdosik says

        August 14, 2023 at 2:39 pm

        So glad you enjoyed them, Cathy!

        Reply
    3. Deb Young says

      July 06, 2023 at 4:10 am

      5 stars
      Loved it so much I am making it again & tripling it. 😁 I just made it a couple of days ago for the first time as a thank you gift. Since it got great ratings from my husband too, I am making it as a gift for a few families. Delicious & highly recommend it. I did increase the rhubarb, as I always do when baking with it. I think I used just over 2 cups. Thank you for sharing this recipe!

      Reply
    4. Dory says

      May 07, 2023 at 12:57 am

      Has anyone tried making this recipe as individual cakes in muffin tins? Orin the muffin tin liners.

      Reply
      • Amanda Gajdosik says

        May 13, 2023 at 1:35 pm

        Not to my knowledge, Dory. But I'll be sure to test them this way when our rhubarb comes in and let you know how it goes 🙂

        Reply
    5. Jenny says

      March 15, 2023 at 3:06 pm

      Anyone add some strawberries or strawberry puree to the compote? My family absolutely loves anything that has strawberry-rhubarb in it.

      Reply
      • Amanda Gajdosik says

        March 19, 2023 at 1:39 pm

        I haven't encountered a reader commenting who had added strawberries, but so long as the amount of compote remains the same, it should be fine. And I'll be delish!

        Reply
    6. Karen Bower says

      October 30, 2022 at 12:49 am

      Any idea in adding strawberry jello to the mix like we do in another recipe…..

      Reply
      • Amanda Gajdosik says

        October 31, 2022 at 7:05 pm

        Hi Karen,

        No I don't have any notes for adding jello to this recipe as that's not how I developed it. I think this recipe is perfection just as tested and written. Give it a go 🙂

        Thanks!
        Amanda

        Reply
    7. wendy says

      August 25, 2022 at 11:47 pm

      5 stars
      Love this recipe. So good. This is my first year using rhubarb and it might me my new favorite veggie. Thank you

      Reply
      • Amanda Gajdosik says

        August 26, 2022 at 1:53 pm

        LOVE to hear that, Wendy! I only started enjoying rhubarb a few years ago and it's one of my favorites now, too! Be sure to check out my other rhubarb recipes for even more deliciousness 🙂

        Reply
    8. Monica says

      June 23, 2022 at 4:21 pm

      I wonder if this can be made with frozen rhubarb?

      Reply
      • Amanda Gajdosik says

        June 23, 2022 at 4:29 pm

        Absolutely it can be made with frozen rhubarb, Monica! I'll be sure to adjust the recipe to say so. What a fabulous question to posit. Hope you love the recipe 🙂

        Reply
    9. Karen says

      June 09, 2022 at 8:01 pm

      Making these gluten free. I believe they will be great. I will update after we have tried them

      Reply
      • Amanda Gajdosik says

        June 10, 2022 at 2:00 pm

        Would love to know how they turn out, karen!

        Reply
    10. Dawn says

      May 03, 2022 at 3:42 pm

      Looks amazing! Can’t wait to make this recipe

      Reply
    11. Kara says

      June 25, 2021 at 12:50 am

      5 stars
      Made this after we received a huge batch of rhubarb in our weekly CSA allotment! It’s so creamy, and the crust is the perfect consistency. I doubled the rhubarb compote so I could throw half in the fridge for toast/bagels 🙂

      Reply
      • Amanda says

        June 25, 2021 at 2:13 pm

        So happy to hear you enjoyed the recipe Kara! Love the idea of doubling the compote - delish!

        Reply
    12. Jewel says

      June 19, 2021 at 7:18 pm

      I’m so excited making this for my Dad for this Father’s Day! Also changing the half and half using almond milk and plain Greek yoghurt….:)

      Reply
      • Amanda says

        June 21, 2021 at 1:04 pm

        I'm interested to hear how the ingredient change turned out. And how your dad liked the cheesecake! Thank you Jewel <3

        Reply
    13. Amanda says

      May 22, 2020 at 12:41 am

      Sooo yummy! Had to swap the half & half with sourcsour and was still so good. LOVE the rhubarb compote, plan to make that more often!!

      (This comment was left by a family member of the writer's husband.)

      Reply
      • Amanda says

        May 22, 2020 at 11:58 am

        I am so happy to hear that! <3

        Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Air Fryer Venison Steak Bites with Garlicky Butter
    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini
    • One Pan Venison Hamburger Helper
    • Strawberry Rosé Jello Shots (3 Ingredients!)
    • Old Fashioned Green Jello Salad with Pineapple and Cool Whip

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    1573 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.