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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?

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!
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.
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!

How to make the Rhubarb Cream Cheese Squares

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

Make the compote. Thank goodness we learned how to above!
Mix the oat crust. And bake until golden brown.
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!
Add the compote. Scatter small scoops around the cheesecake and then swirl to combine. How dreamy!
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 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.

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Watch the recipe video!

Rhubarb Cheesecake Square sit on a piece of parchment paper

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5 from 13 votes