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Creamy Rhubarb Cheesecake Bars

Creamy Rhubarb Cheesecake Bars to Brighten Your Spring Desserts

These Creamy Rhubarb Cheesecake Bars offer a delightful blend of sweet and tart flavors, perfect for brightening your spring desserts.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 0.5 cups Granulated Sugar Swap with coconut sugar for a lower glycemic option.
  • 0.5 cups Unsalted Butter (melted) Use coconut oil for a dairy-free alternative.
For the Filling
  • 2 cups Diced Rhubarb Fresh rhubarb is preferred; if using frozen, ensure it’s well-thawed and drained.
  • 8 oz Cream Cheese (softened) Opt for vegan cream cheese for a dairy-free twist.
  • 2 large Eggs For a vegan option, consider using flax eggs.
  • 1 tsp Vanilla Extract Always choose pure vanilla for the best flavor.
  • 1 cups Sour Cream Greek yogurt can be substituted for a similar taste.
For the Topping
  • 1 cup Reserved Crumble Mixture Save this from the crust preparation.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Fork or fingers for mixing
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, half a cup of granulated sugar, and melted unsalted butter. Mix until crumbly.
  3. Press the remaining crumble mixture evenly into the bottom of the lined baking pan to form the crust.
  4. Toss the diced rhubarb with 2 tablespoons of granulated sugar and spread it evenly over the pressed crust.
  5. In a separate mixing bowl, beat together the softened cream cheese, remaining sugar, eggs, vanilla extract, and sour cream until smooth.
  6. Pour the cheesecake mixture over the rhubarb layer and spread evenly.
  7. Sprinkle the reserved crumble mixture evenly over the cheesecake filling.
  8. Bake in preheated oven for 45-50 minutes or until the top is lightly golden and set.
  9. Let cool completely in the pan on a wire rack and refrigerate for at least 2 hours before slicing.
  10. Lift the bars from the pan using the parchment overhang, slice, and serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store tightly wrapped in plastic wrap or an airtight container for up to 4 days in the fridge. For longer storage, freeze individually wrapped bars for up to 2 months.

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