Last weekend, I had a few nieces and nephews staying over, and the energy in the house was all giggles, sticky fingers, and bouncing excitement. I needed something fun and pretty for breakfast—something that felt a little fancy but didn’t need a mountain of effort. That’s when I remembered the stash of rhubarb I froze from last spring’s harvest.
I decided to whip up a chilled treat that would balance creamy indulgence with a fruity punch—enter these Whipped Rhubarb Cloud Cheesecake Squares. The kids watched curiously as the ruby red topping bubbled away on the stove, and I couldn’t help but smile at the way their noses crinkled when they sniffed the tangy steam.
The final result? A smooth, silky cheesecake layer nestled over a crunchy graham crust, all crowned with a jewel-toned rhubarb topping. It’s a no-bake (well, almost) kind of dessert, refreshingly light but rich enough to feel special. Every forkful was met with wide eyes and quiet chewing—a rare moment of silence I appreciated!
These squares have officially become a weekend favorite, not just for dessert, but as a sweet breakfast alternative. And if you’ve got little ones around or a love for tart-sweet contrasts, trust me, this recipe will be a hit.
Short Description
Whipped Rhubarb Cloud Cheesecake Squares are a chilled, no-bake dessert (with a quick-baked crust) featuring a buttery graham cracker base, fluffy whipped cheesecake filling, and a sweet-tart rhubarb topping. Perfect for spring breakfasts or afternoon treats!
Key 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
Tools Needed
- 9×9-inch baking dish
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Saucepan
- Whisk
- Measuring cups and spoons
Cooking Instructions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of a greased 9×9-inch baking dish, packing it firmly with the back of a spoon. Bake for 10 minutes, or until the crust is lightly golden and fragrant. Set aside to cool completely.
Step 2: Prepare the Rhubarb Topping
In a small saucepan over medium heat, combine the chopped rhubarb, sugar, and cornstarch. Stir continuously until the mixture thickens and the rhubarb softens—this will take about 8–10 minutes. The texture should be jammy, not watery. Remove from heat and let the mixture cool to room temperature. It will thicken more as it cools.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and lump-free. In a separate bowl, whip the heavy cream until it holds soft peaks. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluffiness. Mix just until combined—don’t overwork it.
Step 4: Assemble the Squares
Spread the cheesecake filling evenly over the cooled graham cracker crust. Use an offset spatula or back of a spoon to smooth the top. Then, gently spoon the cooled rhubarb topping over the filling, spreading it evenly from edge to edge.
Step 5: Chill Until Set
Cover the baking dish with foil or plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and sliceable. Overnight chilling works best if you have the time.
Step 6: Serve
Slice into squares using a sharp knife (wiping between cuts helps keep things neat). Serve chilled—perfect with a cup of tea or coffee!
Why You’ll Love This Recipe
– Light and creamy texture
– Beautiful balance of sweet and tart
– Minimal baking required
– Make-ahead friendly
– Kid-approved and party-perfect
Mistakes to Avoid & Solutions
1. Undercooked Rhubarb Topping:
Mistake: Rhubarb not softening or mixture too runny.
Solution: Make sure to cook it long enough (8–10 minutes) and stir until thickened. If it’s still loose after cooling, add another ½ tsp of cornstarch and cook 2 more minutes.
2. Overbeating the Filling:
Mistake: Filling becomes too dense or curdled.
Solution: Fold the whipped cream in slowly and stop as soon as it’s combined.
3. Warm Crust Assembly:
Mistake: Spreading filling on a warm crust can cause it to melt.
Solution: Let the crust cool completely before adding the filling.
4. Not Chilling Long Enough:
Mistake: The cheesecake is too soft to cut.
Solution: Chill for at least 4 hours; overnight is best for clean slices.
Serving and Pairing Suggestions
– Serve these cheesecake squares with fresh berries or mint leaves for a brunch-style platter.
– Perfect with hot tea, coffee, or a mimosa if you’re entertaining.
– Can be plated individually or sliced into smaller bites for a buffet spread.
– For an extra indulgence, add a dollop of whipped cream or a drizzle of white chocolate.
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 4 days.
– Do not freeze, as the whipped filling may separate when thawed.
– No reheating needed—these are best served chilled!
– To keep the rhubarb topping from weeping, pat it gently with a paper towel before storing.
FAQs
1. Can I use frozen rhubarb?
Yes! Just thaw it first and drain excess moisture before cooking it down with sugar and cornstarch.
2. Can I make this gluten-free?
Absolutely. Use gluten-free graham crackers for the crust—just make sure they’re finely ground.
3. Can I swap the cream cheese for Greek yogurt?
Greek yogurt can work for a tangier flavor, but the texture will be looser. Mix in a bit of gelatin for structure if using yogurt.
4. How do I make the filling more lemony?
Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice to the filling for a citrusy twist.
5. Can I make this in advance for a party?
Yes, it’s perfect for prep ahead. Make it the night before and slice just before serving for best presentation.
Tips & Tricks
– Line your baking dish with parchment for easier lifting and cleaner slices.
– Use a hot knife for clean edges—dip in warm water and wipe between cuts.
– For an extra-firm filling, add 1 teaspoon of unflavored gelatin dissolved in warm water before folding in the whipped cream.
– Always let the rhubarb topping cool completely—warm topping will melt your creamy layer!
Recipe Variations
1. Mixed Berry Cloud Cheesecake Squares:
Swap half the rhubarb for blueberries or raspberries.
Cook the same way and use as topping for a colorful, berry-packed version.
2. Lemon-Rhubarb Squares:
Add 2 tablespoons of fresh lemon juice and zest to both the rhubarb topping and the filling.
Omit vanilla for a sharper citrus flavor.
3. Chocolate Crust Version:
Replace graham crumbs with chocolate cookie crumbs.
Skip the added sugar in the crust, since chocolate cookies are sweet already.
4. Vanilla Bean Cheesecake Layer:
Use real vanilla bean paste instead of extract for deeper aroma and flecks of vanilla throughout.
Final Thoughts
Making these Whipped Rhubarb Cloud Cheesecake Squares turned a busy, noisy weekend into something a little more magical. Watching the kids lick whipped cream off their fingers and sneak spoonfuls of the topping made me realize just how special simple recipes can be. This dessert isn’t just about taste—it’s about texture, color, and joy in every chilled bite.
They come together effortlessly but offer the satisfaction of a bakery-quality dish. Rhubarb may not be everyone’s go-to ingredient, but here, it sings. I’ll be keeping this one close for the warmer months ahead—and something tells me it’ll become a tradition in our house.
Whipped Rhubarb Cloud Cheesecake Squares
Print ThisIngredients
- 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
Step 1: Make the Crust
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into a greased 9×9-inch baking dish and bake for 10 minutes. Let it cool completely.
Step 2: Prepare the Rhubarb Topping
Cook chopped rhubarb, sugar, and cornstarch in a saucepan over medium heat for 8–10 minutes until thick and jam-like. Let it cool to room temperature.
Step 3: Make the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Step 4: Assemble the Squares
Spread the cheesecake filling over the cooled crust. Spoon and spread the rhubarb topping evenly over the top.
Step 5: Chill Until Set
Cover and refrigerate for at least 4 hours or overnight until firm.
Step 6: Serve
Slice into squares and serve chilled.
