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Creamy Rhubarb Cheesecake Bars

These Creamy Rhubarb Cheesecake Bars offer a perfect blend of creamy cheesecake and tangy rhubarb, all topped with a buttery crumble, making them an irresistible dessert for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Crust and Topping
  • 1 ¾ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 cup unsalted butter (melted)
For the Cheesecake Filling
  • 2 cups chopped fresh rhubarb
  • 16 oz cream cheese (softened)
  • ½ cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the flour, brown sugar, and melted butter. Stir until crumbly, then reserve about 1 cup of this mixture for the topping.
  3. Press the remaining crumb mixture firmly into the bottom of the prepared baking dish to form an even layer.
  4. In another bowl, toss the chopped rhubarb with a tablespoon of granulated sugar. Let it sit while you make the cheesecake layer.
  5. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, sour cream, eggs, vanilla extract, and a pinch of salt. Mix until well combined.
  6. Carefully fold in the prepared rhubarb into the cheesecake batter.
Baking
  1. Pour the cheesecake mixture over the crust in the baking dish, spreading it evenly. Sprinkle the reserved crumb topping over the filling.
  2. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Let it cool completely in the dish.
Chilling and Serving
  1. Once cooled, chill the cheesecake bars in the refrigerator for at least 2 hours before slicing into squares. Enjoy!

Notes

For best results, use room temperature cream cheese and eggs. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.