Description
Savory buttery-oat crust meets a zesty rhubarb layer and velvet cheesecake in these easy, no-fuss squares. Perfect for spring or any season, layers of tartness and creaminess offer textures that are pure comfort in every bite. Serve chilled or warm for effortless crowd-pleasing dessert.
Ingredients
2 cups all-purpose flour
1 cup old-fashioned oats
1 cup chopped walnuts
3/4 cup packed brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups chopped rhubarb
1 1/2 cups granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
24 ounces cream cheese, softened
3 large eggs
1 teaspoon grated lemon zest
Instructions
Preheat oven to 350°F (180°C). Line an 8-inch baking dish with parchment paper.
Combine flour, oats, walnuts, brown sugar, vanilla, cinnamon, and 1/4 cup butter. Process until crumbs form.
Press mixture firmly into the baking dish and bake for 15 minutes.
Let crust cool. Toss rhubarb with granulated sugar, cornstarch, salt, and lemon juice. Spread over warm crust and refrigerate while preparing cheesecake.
Beat cream cheese with remaining butter until smooth. Gradually add granulated sugar to taste (adjust quantity if needed) and mix until creamy.
Whisk in eggs one at a time, then stir in lemon zest and vanilla.
Pour cheesecake mixture over the rhubarb layer. Bake for 25-30 minutes until top is lightly golden.
Cool completely at room temperature, then refrigerate for 4+ hours. Cut into 12-16 squares and serve.
Notes
Ensure cream cheese is room temperature for a smooth texture.
Chill fully before slicing. Store in fridge in an airtight container up to 4 days.
Optional: Top with a dollop of almond milk whipped cream for a halal-friendly option.
- Prep Time: 25
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American