Looking for a dessert that’s as light as air and bursting with sweet-tart rhubarb flavor? These Whipped Rhubarb Cloud Cheesecake Squares are like little pillows of happiness layered over a buttery graham crust. Creamy, cool, and topped with a velvety swirl of rhubarb, this recipe is pure magic for summer tables, tea parties, or anytime you crave something beautiful and delicious.
Creamy cheesecake meets fruity bliss in this no-fuss recipe that looks fancy but is surprisingly easy to make. It’s soft, cool, and heavenly with every bite—a cloud you can cut into squares.
Why You’ll Love This Recipe
If you adore light, whipped desserts with a touch of tart fruit, this is your new favorite treat. Here’s what makes it irresistible:
Buttery Graham Crust: Simple, golden, and perfectly crunchy beneath the softness
Silky Cheesecake Layer: A whipped, airy cream cheese filling that feels like a kiss on the tongue
Sweet-Tart Rhubarb Topping: Cooked down to perfection with sugar and a hint of tang—fresh and fruity
No-Bake Cheesecake Feel: Only the crust is baked—everything else is gently whipped and chilled
Perfect for Warm Weather: Refreshing, chilled, and light—ideal for spring or summer gatherings
Prep & Cooking Time
Minimal baking, maximum reward. This recipe is easy to prepare and sets beautifully in the fridge.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 4 hours 30 minutes (including chilling time)
Ingredients
Here’s everything you need to build this fluffy, fruity dream dessert:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 2 cups chopped rhubarb
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream, whipped
Step-by-Step Instructions
1. Make the Crust:
Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a greased 9×9-inch baking dish. Bake for 10 minutes, then set aside to cool.
2. Prepare the Rhubarb Topping:
In a medium saucepan, combine the chopped rhubarb, granulated sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the rhubarb softens—about 8 to 10 minutes. Let it cool completely.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated—be careful not to deflate it.
4. Assemble the Squares:
Spread the cheesecake filling evenly over the cooled graham crust. Then, spoon the cooled rhubarb topping over the cream layer and gently smooth it out to cover the top.
5. Chill:
Refrigerate for at least 4 hours, or until fully set and firm to the touch.
6. Serve:
Cut into squares and serve chilled. Each bite is a dreamy dance of creamy, crunchy, sweet, and tart.
How to Serve
These cheesecake squares are elegant and simple—perfect on their own, or dressed up for a party. Here are a few serving ideas:
With Fresh Fruit: Add a few sliced strawberries or raspberries on top for extra color and flavor
With Whipped Cream: A dollop on the side never hurts
As a Brunch Treat: These squares make a light yet indulgent option for spring brunch spreads
For Summer Celebrations: Bring them to a picnic, BBQ, or family dinner—they disappear fast
Tips & Variations
Add Citrus Zest: A little lemon or orange zest in the rhubarb topping adds brightness
Try a Nut Crust: Substitute part of the graham crumbs with ground almonds or pecans for a twist
Make It Mini: Prepare in muffin cups for individual servings
Mix Rhubarb with Strawberries: A classic combo that adds natural sweetness and more color
Final Thoughts
These Whipped Rhubarb Cloud Cheesecake Squares are soft, creamy, fruity delights that feel like a gentle breeze on your tongue. They’re beautiful to look at and even better to eat—refreshing, light, and satisfying in the most delicate way. Make them once, and you’ll want to keep them in your dessert rotation all spring and summer long.
The kind of recipe that turns everyday moments into something special—sweet, cool, and unforgettable
Print
Whipped Rhubarb Cloud Cheesecake Squares
- Total Time: 30 minutes
Description
Light, creamy, and refreshingly tart, these Whipped Rhubarb Cloud Cheesecake Squares feature a buttery graham crust, a fluffy no-bake cheesecake layer, and a sweet-tart rhubarb topping. Perfect for spring and summer, this chilled dessert is as beautiful as it is delicious.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy cream, whipped
Instructions
- Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch baking dish. Bake for 10 minutes and set aside.
- Prepare the Rhubarb Topping: In a saucepan, combine chopped rhubarb, granulated sugar, and cornstarch. Cook over medium heat until the mixture thickens, approximately 8–10 minutes. Allow to cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped heavy cream into the cream cheese mixture until fully combined.
- Assemble the Squares: Spread the cheesecake filling evenly over the cooled crust. Spoon the prepared rhubarb topping evenly over the cheesecake filling.
- Chill: Refrigerate for at least 4 hours or until set.
- Serve: Cut into squares and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 9 servings
- Calories: 360 kcal per serving
