Here’s a luscious, tangy-sweet dessert that’s perfect for spring and summer: Rhubarb Cheesecake Bars 🍓🍰 — a buttery crust, creamy cheesecake layer, and a vibrant rhubarb topping. They’re easier than a full cheesecake, but just as impressive.
🍰 Rhubarb Cheesecake Bars
Yields: 16 bars
Prep Time: 20 minutes
Bake Time: 50–55 minutes
Chill Time: 2–4 hours minimum (overnight best)
🧈 Ingredients
✨ Crust:
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1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
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1/4 cup sugar
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1/2 cup (1 stick) unsalted butter, melted
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Pinch of salt
🍥 Cheesecake Layer:
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2 (8 oz) packages cream cheese, softened
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2/3 cup granulated sugar
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2 large eggs
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1/2 cup sour cream or Greek yogurt
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1 tsp vanilla extract
🍓 Rhubarb Topping:
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2 1/2 cups chopped rhubarb (fresh or frozen, thawed)
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1/2 cup sugar
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1 tbsp lemon juice
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1 tsp cornstarch (optional, for thickening)
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Optional: 1/2 tsp vanilla or 1/2 cup strawberries for extra sweetness
🧁 Instructions
1. Preheat oven to 350°F (175°C).
Line an 8×8 or 9×9-inch square pan with parchment paper for easy removal.
2. Make the crust:
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Mix graham cracker crumbs, sugar, salt, and melted butter.
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Press firmly into the bottom of the pan.
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Bake for 8–10 minutes. Set aside to cool slightly.
3. Make the rhubarb topping:
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In a saucepan, combine rhubarb, sugar, lemon juice, and optional strawberries.
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Cook over medium heat until rhubarb breaks down and mixture is thick and jammy (about 10–15 minutes).
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Stir in cornstarch if mixture is too loose.
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Let cool while you prepare the cheesecake.
4. Make the cheesecake layer:
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in sour cream and vanilla until fully combined.
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Pour over pre-baked crust and smooth the top.
5. Add rhubarb swirl/topping:
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Spoon the rhubarb mixture on top in dollops or spread evenly.
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Swirl lightly with a knife or spatula if desired.
6. Bake:
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Bake for 35–40 minutes, or until the center is just set (slight jiggle is fine).
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Cool at room temperature for 1 hour, then refrigerate for at least 2–4 hours (overnight is best).
7. Slice and serve:
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Cut into bars using a hot, clean knife for sharp edges.
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Optional: dust with powdered sugar or top with whipped cream.
💡 Tips:
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Add a dash of ginger or orange zest to the rhubarb topping for a flavor boost.
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Swap graham crackers with shortbread or almond cookie crumbs for a richer crust.
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Bars keep well refrigerated for up to 5 days.
Would you like a gluten-free version, or want to make it into a full-sized cheesecake instead of bars?