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No Bake Rhubarb Cheesecake Squares

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Prep Time 20 minutes
Total Time 20 minutes
Servings 16 servings

Ingredients
  

  • For the Rhubarb Topping: 3 cups chopped rhubarb (fresh or frozen; 1/2-inch pieces)
  • 1/2 cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • 1 teaspoon cornstarch mixed with 1 teaspoon cold water (slurry), as needed
  • For the Crust: 2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 16 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup cold heavy cream
  • 1 teaspoon unflavored powdered gelatin (optional, for extra stability)
  • 2 tablespoons cold water (only if using gelatin)

Instructions
 

  • Cook the rhubarb: In a saucepan, combine rhubarb, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases juices, about 8–10 minutes.
  • Thicken the topping: If the mixture looks very thin, stir in the cornstarch slurry and simmer 1–2 minutes until lightly thickened and jammy. Taste and adjust sugar. Set aside to cool to room temperature.
  • Prep the pan: Line an 8-inch or 9-inch square pan with parchment, leaving overhang on two sides for easy lifting.
  • Make the crust: In a bowl, mix graham crumbs, sugar, and salt. Add melted butter and stir until evenly moistened and sandy.
  • Press the crust: Firmly press the crumbs into the lined pan in an even layer. Use the bottom of a measuring cup to compact it well. Chill while you make the filling.
  • Bloom the gelatin (optional): Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let it stand 5 minutes. Microwave 5–10 seconds to melt, then cool slightly. Skip this step if you prefer a softer set.
  • Beat the cream cheese: In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy and lump-free, scraping the bowl as needed.
  • Whip the cream: In a separate bowl, whip heavy cream to medium-stiff peaks. If using gelatin, whisk a spoonful of whipped cream into the melted gelatin, then gently fold that back into the remaining whipped cream.
  • Combine the filling: Fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Don’t overmix.
  • Assemble: Spread the cheesecake filling over the chilled crust in an even layer. Dollop cooled rhubarb topping over the surface and swirl gently with a knife or skewer. You can reserve a little topping for serving if you like.
  • Chill to set: Cover the pan and refrigerate at least 6 hours, preferably overnight, until fully set and sliceable.
  • Slice and serve: Lift out using the parchment overhang. Warm a knife under hot water, wipe dry, and cut into neat squares. Serve chilled with extra rhubarb on the side if desired.