Rhubarb-Raspberry Cheesecake Squares

Rhubarb-Raspberry Cheesecake Squares are buttery crumb bars layered with tangy rhubarb, sweet raspberries, and a creamy cheesecake filling. They bake in one pan, chill neatly, and slice into pretty dessert squares.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Chill Time: 3

Total Time: 4

Servings: squares

Calories: 210kcal

Author: Lora

Cost: 8

Equipment

8-inch or 9-inch square baking pan
Parchment paper
mixing bowls
electric mixer
spatula

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup unsalted butter, melted
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon all-purpose flour or cornstarch
2 cups chopped rhubarb
1 cup raspberries, fresh or thawed frozen
1/2 cup granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons cornstarch

Instructions

Preheat the oven to 350°F. Line an 8-inch or 9-inch square baking pan with parchment paper, leaving overhang on two sides.
In a bowl, stir together the flour, sugar, salt, and melted butter until crumbly. Press about two-thirds of the mixture firmly into the prepared pan. Set the remaining crumb mixture aside.
Bake the crust for 10 minutes, then remove it from the oven.
In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg, vanilla, and flour or cornstarch. Mix just until creamy.
Spread the cheesecake filling evenly over the warm crust.
In another bowl, toss the chopped rhubarb, raspberries, sugar, lemon juice, and cornstarch until the fruit is coated.
Spoon the rhubarb-raspberry mixture over the cheesecake layer. Sprinkle the reserved crumb topping evenly over the fruit.
Bake for 35 to 42 minutes, or until the edges are set, the topping is lightly golden, and the center has a gentle wobble.
Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing.
Lift from the pan using the parchment paper. Slice into 16 squares and serve chilled.

Notes

Use full-fat cream cheese for the creamiest texture. If using frozen rhubarb or raspberries, thaw and drain them well before mixing with the sugar and cornstarch. Store in an airtight container in the refrigerator for up to 4 days. Freeze chilled squares in a single layer until firm, then wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

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