Rhubarb Cheesecake Squares Recipe

These rhubarb cheesecake squares are a fantastic springtime dessert! A velvety (and easy!) cheesecake filling that’s rich and creamy combines with a tart and bright rhubarb compote (that’s made in ten minutes!). They both sit on an oat crust that’s like a giant oatmeal cookie. What more could you want in a rhubarb dessert?

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!

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 very similar to my favorite crisp topping) that's got enough strength to stand up to the creamy cheesecake filling.

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.
2. Combine the ingredients. Rhubarb compote is made up of only fresh 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 by half and thickened. So good!

How to make the Rhubarb Cream Cheese Squares:

1. Make the compote. Thank goodness we learned how to above!
2. Make the oat crust. This starts by combining a few dry ingredients (that are also pantry staples) and holding them together with butter. 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!

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 the week! That is, if they last that long!

Print Recipe

5 from 3 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 mins

Cook Time35 mins

Chill Time4 hrs

Total Time4 hrs 45 mins

Course: Dessert

Cuisine: American

Keyword: Baking, Cheesecake, Oatmeal, Rhubarb

Servings: 16 squares

Calories: 225kcal

Ingredients

For the rhubarb compote:

• 1 cup sliced fresh rhubarb
• ½ cup sugar
• 2 tsp. 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 oz. cream cheese at room temperature
• ½ cup sugar
• ½ cup half & half at room temperature
• 1 large egg at room temperature
• 2 tsp. 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 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.

Notes

*Bars can be kept, covered, in the fridge for up to five days.

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