Rhubarb Cheesecake Bars
Tangy, creamy, and totally irresistible—these Rhubarb Cheesecake Bars are a fresh twist on classic dessert bliss.
With a buttery crust, smooth cheesecake filling, and a vibrant rhubarb swirl on top, every bite offers a perfect mix of sweet and tart.
They’re easy to slice, share, and savor—ideal for spring gatherings or whenever rhubarb is calling your name.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Rhubarb Topping:
- 2 cups fresh rhubarb, diced into 1/4-inch pieces
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
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How to Make Rhubarb Cheesecake Bars
- Prepare pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes.
- Make rhubarb topping: While crust bakes, combine rhubarb, sugar, water, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until rhubarb breaks down and mixture thickens. Set aside to cool slightly.
- Prepare cheesecake layer: In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, then vanilla and salt, beating just until smooth.
- Assemble: Pour cheesecake mixture over hot crust. Drop spoonfuls of rhubarb mixture over the cheesecake layer and use a knife to create swirls.
- Bake: Bake for 25-30 minutes until center is almost set but still slightly jiggly.
- Cool: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife, wiping clean between cuts.
Rhubarb Cheesecake Bars
These Rhubarb Cheesecake Bars combine a buttery graham cracker crust, a rich and creamy cheesecake filling, and a vibrant rhubarb swirl topping. Tart and sweet with a beautiful marbled finish, they’re the perfect way to showcase seasonal rhubarb in a crowd-pleasing treat.
- Total Time: 1 hour 5 minutes
- Yield: 9 bars
Ingredients
Instructions
- Prepare pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes.
- Make rhubarb topping: While crust bakes, combine rhubarb, sugar, water, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until rhubarb breaks down and mixture thickens. Set aside to cool slightly.
- Prepare cheesecake layer: In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, then vanilla and salt, beating just until smooth.
- Assemble: Pour cheesecake mixture over hot crust. Drop spoonfuls of rhubarb mixture over the cheesecake layer and use a knife to create swirls.
- Bake: Bake for 25-30 minutes until center is almost set but still slightly jiggly.
- Cool: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife, wiping clean between cuts.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
