Whipped Rhubarb Cloud Cheesecake Squares
These Whipped Rhubarb Cloud Cheesecake Squares are light, creamy, and perfectly balanced with a sweet-tart rhubarb topping on a buttery graham cracker crust—ideal for spring celebrations or gifting to a friend.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the rhubarb topping:
- 2 cups chopped rhubarb
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
For the cheesecake filling:
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream whipped
Instructions
- Make the crust by mixing graham cracker crumbs, sugar, and melted butter. Press into a greased 9x9-inch pan and bake at 350°F (175°C) for 10 minutes. Let cool completely.
- Cook chopped rhubarb with sugar and cornstarch over medium heat for 8–10 minutes until thick and jammy. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until light and fluffy.
- Spread the cheesecake filling over the cooled crust. Top with the cooled rhubarb mixture and spread evenly.
- Chill in the refrigerator for at least 4 hours or overnight until set.
- Cut into squares and serve chilled.