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
Scale
- 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