Rhubarb Cheesecake Squares
Rhubarb cheesecake squares with a creamy spiced filling, oat crust, and crumb topping. Chill before slicing for best texture.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup old-fashioned oats
- ½ cup packed brown sugar
- ½ cup cold butter cubed
- ½ cup chopped walnuts optional
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- 1 ½ cups diced rhubarb fresh or frozen, thawed and drained
Instructions
- Preheat oven to 350°F and grease a 9-inch square baking pan.
- In a bowl, combine flour, oats, and brown sugar. Cut in cold butter until crumbly. Reserve 1 cup of mixture for topping. Press remaining mixture firmly into the prepared pan.
- In another bowl, beat cream cheese until smooth. Add sugar, salt, cinnamon, and nutmeg and mix until combined.
- Stir in egg and vanilla just until blended. Fold in diced rhubarb gently.
- Spread filling evenly over the crust. Sprinkle reserved crumble mixture over the top and add walnuts if using.
- Bake for 40 minutes or until the top is lightly golden and the center is set.
- Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before cutting into squares.
Notes
Drain frozen rhubarb well before using to avoid excess moisture. Chill fully before slicing for clean edges.