No Bake Rhubarb Cheesecake Squares | Better Than Takeout
No Bake Rhubarb Cheesecake Squares are the perfect better-than-takeout dessert. After making these many times, I’ve discovered the trick to a smooth, creamy filling every time. If you love recipes like this, you’ll also enjoy Tropical Mango Cookies and Vegan Lentil Empanadas.
Why This No Bake Rhubarb Cheesecake Squares | Better Than Takeout Is Pure Comfort
- Creamy, tangy rhubarb filling
- Buttery graham cracker crust
- No oven required
- Ready in just 30 minutes
What You'll Need for No Bake Rhubarb Cheesecake Squares | Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Graham crackers
- Cream cheese
- Rhubarb
- Sugar
- Eggs
- Heavy cream
- Vanilla extract
- Graham cracker crumbs
- Melted butter
- Salt
- Whipped cream (optional)
- Fresh mint leaves (optional)
- Optional: Whipped cream
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Graham crackers: Use gluten-free graham crackers for a gluten-free version.
🛒 Tools & Equipment I Recommend
- Food processor — Pulse graham crackers for an even crust. → See on Amazon
- Stand mixer — Ensures a smooth, creamy cheesecake filling. → See on Amazon
How to Make No Bake Rhubarb Cheesecake Squares | Better Than Takeout
- Prepare the crust: Pulse graham crackers in a food processor until fine. Mix with melted butter and press into a lined 8×8 pan. Chill.
- Make the filling: Cook rhubarb, sugar, and water until soft. Blend until smooth. Beat cream cheese, sugar, and eggs. Add rhubarb mixture and heavy cream. Pour onto chilled crust.
- Chill and serve: Chill for at least 4 hours. Slice, top with whipped cream and mint leaves (optional).
Cook's Tips for Perfect No Bake Rhubarb Cheesecake Squares | Better Than Takeout
- Common mistake and fix: Beating the cream cheese mixture too much can cause lumps. Beat until smooth, but don't overdo it.
- Pro tip: For a lighter version, use light cream cheese and skip the whipped cream topping.
- Pro tip: Make these ahead and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Storing & Reheating No Bake Rhubarb Cheesecake Squares | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days. Make-ahead tip: Make ahead and chill for at least 4 hours before serving.
Freezing No Bake Rhubarb Cheesecake Squares | Better Than Takeout
Freeze for up to 3 months. Thaw in the fridge overnight.
How to Reheat Without Drying It Out
Oven: No reheating needed. Microwave: No reheating needed.
Recipe Notes
- Chef tip: For a tangier filling, use less sugar in the rhubarb mixture.
- Best substitution: Substitute strawberries for rhubarb for a different flavor.
- Make-ahead: Make these up to 24 hours ahead and store in the fridge.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the filling is too runny, chill it for longer. If it's too firm, let it sit at room temperature for a few minutes.
Want to level up this recipe?
High-quality springform pan — Ensures easy removal of these delicious squares. → Check price on Amazon
No Bake Rhubarb Cheesecake Squares | Better Than Takeout
Ingredients
Main Ingredients
- Graham crackers
- Cream cheese
- Rhubarb
- Sugar
- Eggs
- Heavy cream
- Vanilla extract
Seasonings
- Graham cracker crumbs
- Melted butter
- Salt
- Whipped cream (optional)
- Fresh mint leaves (optional)
Optional Toppings
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the crust: Pulse graham crackers in a food processor until fine. Mix with melted butter and press into a lined 8×8 pan. Chill.
- Make the filling: Cook rhubarb, sugar, and water until soft. Blend until smooth. Beat cream cheese, sugar, and eggs. Add rhubarb mixture and heavy cream. Pour onto chilled crust.
- Chill and serve: Chill for at least 4 hours. Slice, top with whipped cream and mint leaves (optional).
Notes
- Chef tip: For a tangier filling, use less sugar in the rhubarb mixture.
- Best substitution: Substitute strawberries for rhubarb for a different flavor.
- Make-ahead: Make these up to 24 hours ahead and store in the fridge.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the filling is too runny, chill it for longer. If it's too firm, let it sit at room temperature for a few minutes.
Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight.
- Oven reheat: No reheating needed.
- Microwave reheat: No reheating needed.
- Make ahead: Make ahead and chill for at least 4 hours before serving.
Nutrition Per Serving
- Calories: 210
- Protein: 3g
- Fat: 14g
- Carbs: 22g
- Fiber: 1g
- Sugar: 18g
- Sodium: 180mg
- Cholesterol: 55mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
No Bake Rhubarb Cheesecake Squares | Better Than Takeout FAQs
Yes, make ahead and chill for at least 4 hours before serving. They'll keep in the fridge for up to 5 days.
The filling may not have chilled enough. Chill for at least 4 hours, or overnight for best results.
Yes, freeze for up to 3 months. Thaw in the fridge overnight before serving.
No, this recipe requires no cooking and is best made in the fridge.
Strawberries make a great substitute for a different flavor.
A Warm Final Note
I can’t wait for you to try No Bake Rhubarb Cheesecake Squares | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
