Oh my goodness, let me tell you about these *rhubarb cheesecake squares*! They’re the perfect combination of creamy and tangy, with a buttery crust that just melts in your mouth. I remember the first time I made these; it was a sunny spring afternoon, and I had just picked some fresh rhubarb from my garden. The vibrant pink stalks looked so inviting, I couldn’t resist whipping up this delightful dessert. Trust me, the way the tartness of the rhubarb complements the rich, smooth cheesecake filling is simply heavenly! Whether you’re serving them at a potluck or just indulging yourself after a long day, these squares are sure to impress everyone. So get ready to dive into this deliciousness; you won’t regret it!
Ingredients List
- 1 1/2 cups graham cracker crumbs, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups cream cheese, softened to room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups rhubarb, chopped into small pieces
- 1/4 cup water
- 1/4 cup cornstarch
How to Prepare Rhubarb Cheesecake Squares
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is super important because we want those squares to bake evenly and perfectly!
- In a large mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix it up until everything is well combined and looks like wet sand.
- Now, press this mixture firmly into the bottom of a greased 9×9-inch baking pan. You really want a solid base here, so don’t be shy about using your hands to pack it down.
- In another bowl, beat the softened cream cheese and 1 cup of sugar together until it’s smooth and creamy. This is where the magic starts! Trust me, you’ll love how fluffy it gets.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until it’s all blended together beautifully.
- Pour this luscious cream cheese mixture over your crust in the baking pan, spreading it out evenly.
- Now, for the rhubarb! In a saucepan, combine the chopped rhubarb, 1/4 cup of water, and the cornstarch. Cook over medium heat, stirring occasionally, until it thickens up, usually about 5-7 minutes. It should start to bubble and look gooey!
- Spread that gorgeous rhubarb mixture over the cheesecake layer, ensuring every bite has some of that tart goodness.
- Pop the pan into your preheated oven and bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. You’ll know it’s ready when the center doesn’t jiggle too much when you give it a gentle shake.
- Once baked, remove from the oven and let it cool. Then, refrigerate for at least 2 hours before cutting into squares. This chilling time allows the flavors to meld together beautifully!
Nutritional Information
When it comes to enjoying my rhubarb cheesecake squares, it’s good to know what you’re indulging in! Here’s the estimated nutritional data per square:
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Protein: 4g
Please keep in mind that this information is an estimate based on standard ingredient measurements. If you decide to make any substitutions or adjustments, the nutritional values may vary. Enjoy your delicious squares guilt-free!
Tips for Success
To really nail these rhubarb cheesecake squares, here are a few tips from my kitchen to yours! First off, if you can’t find fresh rhubarb, frozen rhubarb works just as well—just thaw it and drain any excess moisture before using. This will help keep your squares from getting too watery. When mixing your cream cheese, make sure it’s softened to room temperature; it makes a world of difference in achieving that smooth texture!
Also, don’t skip the chilling time after baking. I know it’s hard to wait, but letting them cool in the fridge really enhances the flavors. And for an extra touch, try topping each square with a dollop of whipped cream or a sprinkle of crushed nuts right before serving. It adds a lovely texture contrast and a bit of flair! Enjoy every creamy, tangy bite!
Why You’ll Love These Rhubarb Cheesecake Squares
- Deliciously creamy with a perfect balance of tartness from the rhubarb.
- Quick and easy to prepare—great for both beginners and seasoned bakers!
- The buttery graham cracker crust adds a delightful crunch that complements the smooth filling.
- Perfect for potlucks, family gatherings, or simply as a sweet treat to enjoy at home.
- Can be made ahead of time, allowing the flavors to meld beautifully while you wait.
- Versatile—you can serve them chilled or at room temperature, and they pair wonderfully with whipped cream or fresh fruit.
- Each square is a delightful bite-sized dessert that’s sure to impress friends and family alike!
Storage & Reheating Instructions
After you’ve enjoyed your rhubarb cheesecake squares, you’ll want to make sure they stay fresh for as long as possible! To store any leftovers, simply place them in an airtight container and keep them in the refrigerator. They’ll stay delicious for up to 5 days—if they last that long, that is!
If you need to reheat them (though I love them chilled!), just take a square out and let it sit at room temperature for about 10-15 minutes before serving. This helps bring back some of that creamy texture. But honestly, they’re best enjoyed cold, so I recommend serving them straight from the fridge. Trust me, the tangy rhubarb and creamy cheesecake are just as delightful when chilled! Enjoy every last bite!
FAQ Section
Common Questions Answered
Can I use frozen rhubarb?
Absolutely! Frozen rhubarb works just as well as fresh. Just make sure to thaw it first and drain any excess moisture to prevent your cheesecake squares from becoming too watery.
How do I know when the cheesecake is set?
You’ll know your rhubarb cheesecake squares are set when the edges are lightly golden and the center doesn’t jiggle excessively when you gently shake the pan. It should look firm and slightly puffed up!
Can I make this dessert ahead of time?
Yes, you can! In fact, I encourage it! Making rhubarb cheesecake squares a day in advance allows the flavors to meld beautifully in the fridge. Just make sure to give them at least 2 hours to chill before serving.
What’s the best way to slice the squares?
For clean cuts, I recommend using a sharp knife that’s been dipped in hot water and wiped dry. This helps prevent the creamy filling from sticking to the knife, giving you those perfect, beautiful squares!
Can I substitute the cream cheese?
If you’re looking for a lighter option, you can use a low-fat cream cheese, but keep in mind that the texture might be slightly different. For a dairy-free alternative, try using cashew cream or a dairy-free cream cheese, though the flavor will be a bit different.
Rhubarb Cheesecake Squares: 7 Irresistible Creamy Delights
- Całkowity Czas: 2 hours 10 minutes
- Ustępować: 16 squares 1x
- Dieta: Wegańskie
Opis
Delicious and creamy rhubarb cheesecake squares with a buttery crust.
Składniki
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups rhubarb, chopped
- 1/4 cup water
- 1/4 cup cornstarch
Instrukcje
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture into the bottom of a greased 9×9-inch baking pan.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla, mixing until combined.
- Pour cream cheese mixture over the crust in the baking pan.
- In a saucepan, combine rhubarb, water, and cornstarch; cook until thick.
- Spread the rhubarb mixture over the cheesecake layer.
- Bake for 45-50 minutes until set.
- Cool and refrigerate for 2 hours before serving.
Uwagi
- Serve chilled for best flavor.
- Can be topped with whipped cream if desired.
- Store leftovers in the refrigerator.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 50 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 square
- Kalorie: 250
- Cukier: 18g
- Sód: 150mg
- Kwasy: 12g
- Nasycony tłuszcz: 7g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 32g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: rhubarb cheesecake squares
