Best 3 Rhubarb Raspberry Cheesecake Squares Recipes

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Rhubarb raspberry cheesecake squares are a delightful treat that combine the tartness of rhubarb with the sweetness of raspberries and the creamy richness of cheesecake. These delectable bars are perfect for any occasion, whether it's a summer picnic or a holiday gathering. With their vibrant colors and delicious flavor, rhubarb raspberry cheesecake squares are sure to be a hit with everyone who tries them.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB-RASPBERRY CHEESECAKE SQUARES



Rhubarb-Raspberry Cheesecake Squares image

Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Yield Makes 20

Number Of Ingredients 12

1 stick unsalted butter, melted, plus more, room temperature, for pan
18 graham-cracker sheets
2 cups plus 2 tablespoons sugar
16 ounces cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
Pinch of coarse salt
2 large eggs, room temperature, lightly beaten
1 1/2 pounds rhubarb stalks, 5 stalks trimmed and halved lengthwise, the rest chopped (1 3/4 cups)
6 ounces fresh raspberries
1 tablespoon fresh lemon juice
1 packet (1/4 ounce) unflavored powdered gelatin

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
  • Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
  • Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
  • Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
  • Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
  • Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
  • Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
  • Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.

RHUBARB CHEESECAKE SQUARES



Rhubarb Cheesecake Squares image

It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1-1/2 cups diced fresh or frozen rhubarb, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB CHEESECAKE SQUARES



Rhubarb Cheesecake Squares image

Since this rhubarb cheesecake squares recipe is always requested, it is too scrumptious not to share with many!

Provided by Jo Dunn Borer

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 13

1 serving cooking spray
2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
⅛ teaspoon ground cinnamon
½ cup cold unsalted butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon vanilla butter and nut flavoring
⅛ teaspoon ground cinnamon
2 cups thinly sliced rhubarb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
  • Combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until coarse and crumbly. Press into the bottom of the prepared pan to form a crust, reserving about 1/3 cup for topping.
  • Mix cream cheese, sugar, eggs, vanilla extract, vanilla butter and nut flavoring, and cinnamon together in a bowl until smooth. Stir in rhubarb. Pour filling on top of crust. Sprinkle with the reserved crumble.
  • Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely before cutting into squares.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 55.5 g, Cholesterol 69.3 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 10.1 g, Sodium 97.5 mg, Sugar 38.8 g

Tips:

  • Prepare the Crust First: Before starting on the cheesecake filling, make sure the graham cracker crust is ready and chilled. This will help the crust set properly and prevent it from becoming soggy.
  • Use Room Temperature Ingredients: Ensure that your cream cheese, butter, and eggs are at room temperature before mixing. This will allow them to blend smoothly and evenly, resulting in a creamy and lump-free cheesecake filling.
  • Do Not Overmix the Filling: Overmixing the cheesecake filling can incorporate too much air, causing it to rise during baking and then sink when cooled, resulting in cracks. Mix only until the ingredients are well combined.
  • Bake in a Water Bath: Creating a water bath by placing the cheesecake pan inside a larger pan filled with water helps distribute heat evenly, preventing the cheesecake from overcooking or cracking.
  • Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling prevents the cheesecake from cracking due to sudden temperature changes.
  • Chill Thoroughly: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows the flavors to meld and the texture to firm up.

Conclusion:

With its delightful combination of tangy rhubarb, sweet raspberries, and creamy cheesecake, this Rhubarb Raspberry Cheesecake Squares recipe is a true culinary delight. By following the detailed instructions and incorporating the provided tips, you can create an impressive dessert that is both visually appealing and incredibly delicious. Whether you are hosting a special occasion or simply seeking a sweet treat, this recipe is sure to satisfy your cravings and leave a lasting impression on your taste buds. Happy baking!

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