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Rhubarb Cheesecake Square sit on a piece of parchment paper
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5 from 9 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


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


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.


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


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