Description
Simple, no-bake cheesecake squares featuring a tart rhubarb topping.
Ingredients
Scale
- 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