Line your baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of the pan to form a solid crust.

Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Pro Tip: Folding gently preserves the airy texture of the filling.

In a small saucepan, combine chopped rhubarb, sugar, cornstarch, water, and lemon juice.

Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens (about 5–7 minutes).

Allow to cool to room temperature before spreading over the cheesecake filling.

Tip: For a smoother topping, blend the rhubarb mixture lightly with a hand blender.

Remove the crust from the fridge and spread the cheesecake filling evenly on top.

Spoon or pour the cooled rhubarb topping over the filling, spreading gently.

Cover with plastic wrap and chill in the refrigerator for at least 3 hours until set.

Lift the dessert from the pan using the parchment overhang.

Cut into squares using a sharp knife.

Optional: Garnish with fresh berries, mint leaves, or a light dusting of powdered sugar for a beautiful presentation.

Serving Suggestions:

Pair with a cup of tea or coffee.

Great for spring and summer gatherings.

Can be made in mini servings for bite-sized treats.