Go Back
–+ servings
Creamy Rhubarb Cheesecake Bars

Creamy Rhubarb Cheesecake Bars with a Crunchy Crumble Twist

These Creamy Rhubarb Cheesecake Bars combine a tart rhubarb layer with a creamy cheesecake and a crunchy crumble topping, perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Crumble
  • 2 cups all-purpose flour Substitution: You can use gluten-free flour for a gluten-free version.
  • 0.5 cups granulated sugar Consider coconut sugar for a lower glycemic index option.
  • 0.5 cups unsalted butter (melted) To make it dairy-free, opt for melted coconut oil instead.
For the Rhubarb Layer
  • 3 cups diced rhubarb Always prefer fresh rhubarb; if using frozen, make sure to thaw and drain it well.
  • 2 tablespoons granulated sugar (for rhubarb)
For the Cheesecake Filling
  • 16 oz cream cheese (softened) Full-fat cream cheese yields the best results.
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

Equipment

  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
  2. In a medium-sized mixing bowl, combine all-purpose flour, ½ cup of granulated sugar, and melted unsalted butter. Stir until crumbly and resembles wet sand, reserving one cup for topping.
  3. Press the remaining crumb mixture into the bottom of the prepared baking pan to form a solid crust.
  4. Toss diced rhubarb with 2 tablespoons of granulated sugar, then spread evenly over the crust.
  5. In a clean mixing bowl, beat softened cream cheese with ½ cup of granulated sugar until creamy. Add eggs, vanilla extract, and sour cream, mixing until lump-free.
  6. Pour the cheesecake filling over the rhubarb layer and spread into an even layer.
  7. Sprinkle the reserved crumble mixture evenly over the cream cheese filling.
  8. Bake for 45-50 minutes until edges are golden brown and center is set but slightly jiggly.
  9. Let cool completely in the pan before refrigerating for at least 2 hours.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh rhubarb and allow ample cooling time before slicing for ideal texture.

Tried this recipe?

Let us know how it was!