Rhubarb Cheesecake Squares

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

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
16 squares


  • 1 serving cooking spray


  • 2 cups all-purpose flour

  • 1 cup old-fashioned oats

  • 1 cup brown sugar

  • 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

  • teaspoon ground cinnamon

  • 2 cups thinly sliced rhubarb


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.

  2. 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.

  3. 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.

  4. 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 (per serving)

387 Calories
17g Fat
56g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 387
% Daily Value *
Total Fat 17g 21%
Saturated Fat 10g 51%
Cholesterol 69mg 23%
Sodium 98mg 4%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 4%
Total Sugars 39g
Protein 5g
Vitamin C 1mg 6%
Calcium 58mg 4%
Iron 2mg 8%
Potassium 142mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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