🍰✨ Raspberry Rhubarb Cheesecake Squares

A buttery almond crust, creamy cheesecake center, and a tangy raspberry‑rhubarb swirl that tastes like sunshine and sass baked into a pan.

Pretty sure my new favorite flavor is rhubarb, I will have a rhubarb plant when I am older! I know Matt will be in. These turned out fantastic!

We took them to our Matt’s brother’s homecoming and they were a hit!

Raspberry Rhubarb Cheesecake Squares

Ingredients

CRUST
2 cups flour
1/2 cup powdered sugar
1/2 teaspoon baking soda
1/4 teaspoon table salt
3/4 cups cold butter, cubed
3/4 cups slivered almonds

RASPBERRY-RHUBARB FILLING
3/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 pound fresh rhubarb chopped into 1/4 inch chunks
2 (6 oz.) containers of raspberries
1 teaspoon vanilla extract

CREAM CHEESE BATTER
2 (8 oz.) packages of cream cheese, softened
3/4 cup sugar
2 large eggs
1 1/2 tablespoons lemon juice

Raspberry Rhubarb Cheesecake Squares

Directions

1. Preheat the oven to 350 degrees. Stir flour, baking soda, salt, and powdered sugar in a large bowl. Cut butter into the flour mixture with a pastry blender or cutter, until crumbly. Stir in almonds. Press into the bottom of 13 x 9-inch pan, greased. Bake for 15 to 20 minutes or until golden brown.

2. For the filling, stir together sugar, cornstarch, and salt in a large saucepan. Stir in the rhubarb and one container of raspberries. Cook on medium heat stirring occasionally for 15 minutes.  Bring mixture to a boil over medium heat, stirring constantly for about 3 minutes. Remove from heat and stir in vanilla and remaining package of raspberries.

3. For cheesecake topping beat cream cheese and sugar in a kitchen-aid until smooth. Then add one egg at a time until well blended. Add the lemon juice, beat until blended together well.

4. Spread the Raspberry-Rhubarb filling over the top of the crust. Then gently spread the cream cheese mixture over the of the fruit filling.

5. Bake at 350 degrees for 25 to 35 minutes or until set. Cool on a wire rack for an hour and then cover and chill for 4 to 8 hours. Cut unto bars.

🔢 Calorie Count (Per Square, Approx. 20 Squares)

• Calories: ~210
• Protein: 3g
• Carbs: 24g
• Fat: 12g
• Fiber: 1g
• Sugar: 14g

 

🍓 Nutritional Facts & Fun

• Raspberries: Antioxidants + color
• Rhubarb: Tartness + fiber
• Cream cheese: Creamy richness
• Almonds: Crunch + healthy fats
• Butter: Flavor + happiness

💬 Reader prompt: Should we try a blueberry‑rhubarb version next?

 

👩‍🍳 Cooking Tips

• Extra creamy: Use full‑fat cream cheese.
• Extra tangy: Add more rhubarb.
• Extra sweet: Add a drizzle of honey on top.
• Extra crunch: Toast almonds before adding.
• Perfect swirl: Don’t overmix — you want ribbons, not chaos.

🔄 Recipe Variations

🍋 Lemon Raspberry Rhubarb Squares

Add lemon zest to the cheesecake layer.

🍫 Chocolate Drizzle Cheesecake Squares

Drizzle melted chocolate on top.

🌰 Almond Lovers Version

Add almond extract to the filling.

🍓 Strawberry Rhubarb Cheesecake Squares

Swap raspberries for strawberries.

🥥 Coconut Crust Version

Add shredded coconut to the crust.

💬 Reader prompt: Which version should we test next for the blog?

🧒 Kid Tips

• Make mini squares for tiny hands.
• Let kids swirl the raspberry mixture (messy but adorable).
• Serve with whipped cream for extra fun.
• Add sprinkles if your kids believe sprinkles belong on everything.

🛒 Grocery Hacks

• Rhubarb: Freeze extra — it freezes beautifully.
• Raspberries: Frozen works just as well as fresh.
• Butter: Freeze sticks for baking season.
• Almonds: Buy in bulk — cheaper + fresher.
• Cream cheese: Store brands work great.

💬 Reader prompt: Are you a “fresh berry queen” or a “frozen berries forever” baker?

🎯 Reader Challenge

This week’s challenge: Make these Raspberry Rhubarb Cheesecake Squares, snap a pic, and share it with #LouLouGirlsRhubarbMagic. Bonus points if your swirl shot is dramatic enough to deserve its own slow‑motion reel.

🥪 Leftover Remix

• Cheesecake Parfait: Layer with whipped cream.
• Cheesecake Milkshake: Blend with vanilla ice cream.
• Cheesecake Trifle: Add cake cubes + berries.
• Cheesecake French Toast: Yes, it works.
• Cheesecake Crumble: Toast and crumble over yogurt.

💬 Reader prompt: Which leftover remix should we feature next week?

💭 Final Thoughts

These Raspberry Rhubarb Cheesecake Squares are everything you want in a dessert: creamy, tangy, sweet, buttery, crunchy, and ridiculously satisfying. They’re the kind of recipe that brings people together, sparks conversation, and makes everyone feel like they’re part of the fun.

They’re simple enough for a weekday, impressive enough for a party, and comforting enough for those “I need something delicious immediately” days.

Desserts like this have a way of slowing life down in the best possible way. They fill your home with warmth, invite people to gather, and turn even the simplest ingredients into something special. And when that dessert includes raspberries, rhubarb, cheesecake, and a buttery almond crust? It becomes a full‑blown event.

These Raspberry Rhubarb Cheesecake Squares are the kind of recipe that becomes a tradition — the treat your family requests again and again, the dessert you bring to parties, the one you whip up when you want something fast but fabulous.

It’s the kind of dessert that makes your home smell like happiness. The kind that makes people linger at the table. The kind that makes you feel like you’ve mastered the art of baking — even if you still set timers for everything.

So here’s your mission: Bake these squares. Share them with your people. Tell me your twist. Did you go extra raspberry Did you add lemon Did you toast the almonds (I support all of it.)

Until then, may your crust bake perfectly, your swirl look gorgeous, your cheesecake set beautifully, and your kitchen fill with laughter, love, and second helpings.

Raspberry Rhubarb Cheesecake Squares aren’t just dessert — they’re a lifestyle. 🍰✨