Creamy Rhubarb Cheesecake Bars Recipe
These cheesecake bars combine the sweet-tart flavor of fresh rhubarb with a creamy cheesecake filling and buttery crumble topping. Perfect for spring or summer gatherings, they offer a delightful balance of tangy, sweet, and creamy textures in every bite. Enjoy them chilled for the best flavor.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 2 cups diced rhubarb
- 2 tbsp granulated sugar for rhubarb
- 16 oz cream cheese softened
- ½ cup granulated sugar for filling
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Instructions
- Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- Mix flour, 1/2 cup sugar, and melted butter until crumbly; reserve 1 cup for topping.
- Press remaining mixture into the prepared pan to form the crust.
- Toss diced rhubarb with 2 tbsp sugar; spread evenly over crust.
- Beat cream cheese, 1/2 cup sugar, eggs, vanilla, and sour cream until smooth.
- Pour cheesecake mixture over rhubarb layer and spread evenly.
- Sprinkle reserved crumble mixture on top.
- Bake for 45-50 minutes until set and lightly golden.
- Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- Use fresh rhubarb for best results; if using frozen, thaw and drain well.
- Can be stored in the fridge for up to 4 days.