Oh, you guys know me—I adore baking, but sometimes I just cannot face turning the oven on, especially when the weather gets warm! That’s why I’m sharing what I think is one of the most brilliant desserts invented: our family’s recipe for No Bake Rhubarb Cheesecake Squares. Honestly, the first time I made these, my neighbor nearly cried because she thought I’d spent all afternoon slaving away! They look fancy, they taste tart and creamy, and they require zero oven time at all. Seriously, the simplicity is shocking for how incredible the texture ends up being. If you need a showstopper that secretly takes about 20 minutes of active work, look no further. You can find even more simple no-bake cheesecake recipes right here, but trust me, this rhubarb version is going straight to the top of your list.
Why You Will Love These No Bake Rhubarb Cheesecake Squares
I know people think no-bake means flavor sacrifice, but that is absolutely not the case here! I mean, who doesn’t want an amazing dessert without worrying about oven temperatures or timing? Here’s why these squares are about to become your summer staple:
- It’s Lightning Fast: We’re talking maybe 20 minutes of actual work spread across three easy steps. You mix the crust, you blend the filling, you cook the topping—that’s it!
- Minimal Cleanup, Maximum Flavor: Because we skip the oven, we only dirty a saucepan and a mixer bowl. Plus, that sharp tartness of the rhubarb is perfectly balanced by the sweet, rich cream cheese base. It’s the ultimate sweet and sour partnership!
- Rock Solid Reliability: Since there’s no rising or tricky structure to worry about, these always come out perfectly creamy beneath that gorgeous topping. They are fantastic for parties because you can truly make them ahead.
- The Perfect Texture: You get the satisfying crunch of the buttery graham cracker crust, the cloud-like smoothness of the filling, and that slightly jammy finish from the cooked rhubarb. It’s a textural dream!
Essential Ingredients for No Bake Rhubarb Cheesecake Squares
The key to keeping this recipe so quick is stocking up on pantry staples, but you absolutely must treat your fresh ingredients right! Don’t skimp here; grab the good stuff because it really shines through in a no-bake dessert. I’ve broken down what you need below so you can check your cupboards before you head to the store. Honestly, having all this ready means you can whip up the crust and filling in less than 15 minutes!
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (make sure they are finely crushed!)
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted (you’ll want this nice and hot for easy mixing!)
For the Creamy Cheesecake Filling
This is where the magic happens, so listen up: your cream cheese has to be perfectly softened—I mean, touch-your-finger-and-it-sinks-right-in soft. If it’s too cold, you’ll get lumps, and nobody wants a bumpy cheesecake filling, right? You don’t want to end up needing a recipe for simple syrup to fix tough filling!
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (this is what gives it that dense, rich texture without eggs!)
- 1/4 cup lemon juice (freshly squeezed is always superior, but bottled works in a pinch!)
- 1 teaspoon vanilla extract
For the Tart Rhubarb Topping
Rhubarb is the star, so make sure you chop it up nice and small so it breaks down beautifully when you cook it. Frozen works great if you can’t get fresh, by the way—that’s my secret for year-round rhubarb fix!
- 1 cup chopped fresh or frozen rhubarb
- 1/4 cup water
- 1/4 cup granulated sugar (this balances the tartness perfectly)
Ingredient Notes and Substitutions for No Bake Rhubarb Cheesecake Squares
I always get asked about the rhubarb, and here’s the scoop: if you only have frozen rhubarb, don’t thaw it! Just toss it straight into the saucepan with the water and sugar. It might take an extra minute or two to soften up, but trust me, it works beautifully.
When it comes to the crust, I usually stick to graham crackers because they are the classic choice. But if you have a bag of vanilla wafers hanging out, crush those up—it gives the crust a slightly sweeter, vanilla-forward flavor which is honestly divine. My biggest quality tip is this: always use full-fat cream cheese. Low-fat just won’t give you that rich, stable texture we need when we skip the oven!
Step-by-Step Instructions for Making No Bake Rhubarb Cheesecake Squares
Okay, grab your 8×8 pan! This process is so smooth because we tackle it in three separate, super easy stages: crust, filling, and topping. Make sure you leave at least four hours for chilling, because that’s the real secret to getting those perfect squares that don’t melt everywhere when you cut them. I always try to get the topping cooked first so it has plenty of time to cool down while I handle the creamy center. Seriously, if you follow these steps in order, you’ll be amazed at how professional these look!
Preparing the Graham Cracker Crust
First things first, get that crust ready. Mix your graham cracker crumbs, the first bit of sugar, and that melted butter together until it looks like wet sand—you should be able to squeeze a bit between your fingers and have it hold a shape. Press that mixture firmly into the bottom of your 8×8 pan. Don’t be shy here; use the bottom of a flat measuring cup to really pack it down tight! Now, pop it into the fridge for 15 minutes to firm up while you whip up the filling. If you want an extra crunchy base, you can bake this crust for 8 minutes at 350°F, but honestly, chilling works just fine for this recipe.
Creating the Smooth Cheesecake Filling
Now for the main event! Get your softened cream cheese into your mixer bowl. You must beat this on its own until it’s absolutely silky smooth—no lumps allowed! Once it’s looking creamy, start adding that thick, sweet condensed milk very slowly while the mixer runs. Once that’s incorporated, drizzle in your lemon juice and vanilla. The lemon juice actually helps thicken things up, which is fantastic! Just mix until everything is perfectly combined and looks like pale, luscious velvet. Don’t overbeat once the lemon juice is in, or it might start to seize up on you.
Cooking the Tangy Rhubarb Topping
Time to tame that tart rhubarb! Toss your chopped rhubarb, water, and the remaining 1/4 cup of sugar into a small saucepan. Set the heat to medium and just stir it gently now and then. You’re looking for the rhubarb pieces to dissolve and the mixture to thicken up nicely, almost like a loose jam—this usually takes about 8 to 10 minutes. Once it’s cooked down and you can see it coating the back of your spoon, pull it off the heat immediately. This is crucial: you must let this topping cool completely before you spread it on, or it will melt your beautiful cheesecake layer! If you’re in a rush, you can spread it on a plate and pop it in the freezer for about 20 minutes.
Assembling and Chilling the No Bake Rhubarb Cheesecake Squares
Once your crust is chilled and your topping is cool, it’s assembly time! Gently spread that smooth cream cheese filling evenly over the crust. Try not to drag the spoon too much; you want a nice, flat surface. Pop the entire pan back into the refrigerator—and this is the hard part—leave it alone for at least 4 hours, but overnight is even better! Once it’s totally firm, carefully spread that cooled rhubarb topping right over the top. Before slicing, run a warm, clean knife around the edges. Then, just slice it into 9 lovely squares. Every time I make these, the waiting period feels just as long as fixing a tricky mistake in iced tea!
Tips for Perfect No Bake Rhubarb Cheesecake Squares
Since these squares don’t rely on eggs or baking powder to set, we have to be extra careful with technique to make sure they stay firm and lovely, even after being refrigerated. I’ve learned a few little tricks over the years to keep that topping looking glossy and prevent that dreaded ‘weeping’ where moisture separates.
Here are the few things I swear by:
- Always Use Room Temp Cream Cheese: I mentioned this before, but I can’t stress it enough. If you try to beat cold cream cheese, you’ll end up aggressively over-beating once you add the condensed milk trying to get the lumps out. Over-beating adds excess air, which can cause the filling to weaken once it chills, leading to a softer set film on top. Beat it just until fluffy before moving on.
- Cool the Topping Completely—Seriously! If your rhubarb topping is even slightly warm when you spread it over the filling, you are asking for trouble. Warm liquid melts the top layer of the chilled cheesecake, and when it re-sets, you get a messy, runny layer. Take the time to let it cool on the counter, or chill it in the fridge for 30 minutes until it feels room temp before layering.
- The Secret to Clean Cuts: Nobody likes serving up a square that looks like it was attacked by a dull knife! After the squares are fully chilled (after the topping has set), take the knife you plan to use and dip it into a tall glass of very hot water. Wipe it swiftly dry and then make your cut. Quickly wipe the knife clean and reheat it in the hot water before the next cut. This leaves beautiful, sharp edges every single time.
- Don’t Skimp on Chill Time: Four hours is the absolute minimum, but if you can resist the urge and leave these overnight, they will be far firmer and easier to handle the next day. That little extra time allows the acid from the lemon juice to fully work its magic with the condensed milk, locking everything in place.
Storage and Make-Ahead Instructions for No Bake Rhubarb Cheesecake Squares
This is one of those brilliant desserts that actually tastes *better* the day after you make it! Because we skipped baking, the flavors have time to really marry together—the tartness in the rhubarb sinks into the sweet cream filling and makes everything taste deeper and creamier. That’s why I always plan to make these the day before a gathering.
When it comes to keeping them fresh, airtight storage is your best friend. You’ll want to cover that whole 8×8 pan tightly with plastic wrap, or if you’ve already cut them, place the squares snugly in a sealed container. They keep wonderfully in the refrigerator for about four to five days. Just make sure they are tucked away from anything that has a strong smell, like onions or pickles, because cheesecake is surprisingly good at absorbing nearby odors!
Now, can you freeze them? Yes, you totally can! Freezing requires one little extra step to protect that gorgeous topping. I usually freeze them *before* adding the rhubarb topping. You can wrap the whole chilled, un-topped block tightly in plastic wrap and then foil before placing it in the freezer. They last great for about a month this way.
When you’re ready to serve frozen squares, pull the whole thing out of the freezer and let it thaw gently in the refrigerator overnight. Once it’s completely thawed (this usually takes about 6 to 8 hours), *then* you can prepare your cooled rhubarb topping and spread it on top right before serving. If you want to freeze them with the topping already on, make sure you separate the layers with small squares of parchment paper before wrapping them super tight. Otherwise, the topping might stick to the plastic wrap when you pull it off!
Serving Suggestions for No Bake Rhubarb Cheesecake Squares
Even though these No Bake Rhubarb Cheesecake Squares stand perfectly tall and proud on their own—I mean, that combination of creamy tang and graham crunch is pretty unbeatable—sometimes you just want to dress up dessert a little bit, right? I always encourage my readers to make the dessert their own, and the rhubarb topping already has so much flavor, so we keep the additions light and complementary. You don’t want anything that competes with that beautiful, tart rhubarb!
If you are going for maximum decadence, skip the heavy chocolate drizzles—they just clash with the spring freshness of rhubarb. Instead, think creamy, light, and slightly vanilla-y things that hug that cheesecake filling just right.
Here are a few simple things I always have on hand when I serve these squares:
- A Dollop of Light Whipped Cream: Freshly whipped cream, maybe sweetened with just a tiny bit of powdered sugar, is the perfect soft contrast to the slightly dense filling and the chewy topping. It adds airiness!
- Vanilla Ice Cream: Serving a square slightly warm (if you let it sit out for about 15 minutes after chilling) alongside a scoop of really good quality vanilla bean ice cream is heaven. The cold creaminess versus the slightly softened square? Perfection!
- A Light Dusting of Powdered Sugar: Sometimes simple is best! Right before you serve them on a pretty platter, give the tops a quick, delicate dusting of powdered sugar just for presentation. It looks so elegant.
- Or Try a Berry Boost: If you want to lean into the fruitiness but don’t want to cook anything else, a few fresh raspberries or chopped strawberries scattered around the plate add a flash of color and a lovely complementary sweetness. They go wonderfully with rhubarb, just like fresh strawberries go with creamy drinks like my favorite creamy strawberry oat smoothie!
Honestly, they are fantastic exactly as written, but if you have leftovers, spreading a little plain, unsweetened Greek yogurt on top is a fantastic way to start tomorrow morning!
Frequently Asked Questions About No Bake Rhubarb Cheesecake Squares
I get so many questions about these squares because everyone loves how easy they are! It’s natural to have concerns when you’re working with a no-bake recipe, especially when chilling times are involved. I’ve gathered the top questions I always hear right here. Honestly, most issues come down to temperature or timing, which are easy fixes once you know the trick!
Can I use a different type of crust for these No Bake Rhubarb Cheesecake Squares?
Absolutely! While the classic graham cracker crust is reliable and easy, you have options! If you’re feeling sweet, crush up about 2 cups of vanilla wafers instead; they mix with the butter and sugar almost exactly the same way. Shortbread cookies work too, but I find they are richer, so maybe cut back the melted butter just slightly, maybe by a teaspoon or two. Just remember, no matter what you use for your crust, pressing it down firmly is the key to keeping those lovely squares intact when you finally slice them!
Why is my cheesecake filling not setting properly?
If your filling is too soft after the required chilling time, it almost always comes down to two culprits, and the first one is ingredient temperature. Did you really make sure that cream cheese was fully softened? If it wasn’t quite room temperature, it doesn’t incorporate the condensed milk smoothly, which affects the final set. The second reason is insufficient chilling time—we need a minimum of four hours, but if your kitchen is warm, you might need six or even overnight! Don’t rush the chill time for these **No Bake Rhubarb Cheesecake Squares**!
How do I prevent the rhubarb topping from making the filling watery?
This is a fantastic question, and it gets right to the heart of rhubarb topping care! The trick is to cook that rhubarb down until it gets thick—you should definitely see it bubbling and reducing, almost like you’re making a thick fruit sauce rather than just softening the stalks. If it still looks too liquidy after 10 minutes, keep going! Once you think it’s done, take it off the heat and make absolutely certain it is completely cooled—I often put it in the fridge while the cheesecake is setting up. A warm topping meeting a cold filling is the recipe for a runny mess, so give it time to chill before you layer it on top!
If you’re looking for some fun drink pairings that don’t take long to mix, check out these ideas for quick cocktail recipes to serve alongside dessert!
Nutrition Estimates for No Bake Rhubarb Cheesecake Squares
Now, I know we make these squares because they taste incredible and are super easy, not because they are strictly a health food! But I always like to give you a baseline idea of what you’re enjoying, just so you’re fully informed. Remember, these numbers are just my best guess based on the standard ingredients I use, so your own batch might look a little different depending on your brand of sweetened condensed milk or how much butter you really packed into that crust!
These figures are calculated per square, assuming you cut the recipe into 9 equal servings. Honestly, I usually just feel good about the fact that they are no-bake, which means zero nasty added fats from frying or heavy baking processes!
Here’s the ballpark breakdown:
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g (That graham cracker crust and condensed milk add up!)
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g (Thank goodness for no-bake cream cheese!)
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Just a little whisper of advice here: the sugar content is based on the sugar used in the crust, the filling, *and* the topping, so you can adjust that total sugar slightly if you wanted to cut back in the rhubarb sauce. But please, don’t cut back too much, or that rhubarb will be way too sour!
Print
No Bake Rhubarb Cheesecake Squares
- Total Time: 270 min
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Simple, no-bake cheesecake squares featuring a tart rhubarb topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup chopped fresh or frozen rhubarb
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of an 8×8 inch pan. Chill for 15 minutes.
- Beat cream cheese until smooth. Gradually beat in sweetened condensed milk, lemon juice, and vanilla extract until well combined.
- Spread the cream cheese mixture evenly over the chilled crust. Refrigerate for at least 4 hours, or until firm.
- For the topping, combine rhubarb, water, and 1/4 cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until rhubarb softens and the mixture thickens, about 8-10 minutes. Let cool completely.
- Spread the cooled rhubarb topping over the set cheesecake layer. Cut into squares before serving.
Notes
- Use frozen rhubarb without thawing; add a few extra minutes to the cooking time if needed.
- For a firmer crust, bake the crust for 8 minutes before chilling if you prefer.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
- Cholesterol: 45
Keywords: no bake, rhubarb, cheesecake, squares, graham cracker crust, easy dessert