Description
Creamy Rhubarb Crumble Cheesecake Bars blend the rich smoothness of cheesecake with tart rhubarb and a buttery oat crumble topping. A perfect spring dessert that’s easy to make, slice, and share.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 cups rhubarb, chopped (fresh or frozen and drained)
- 1/3 cup granulated sugar (for rhubarb)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar (for filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- For the crust and crumble, mix flour, oats, brown sugar, salt, and cinnamon in a bowl. Stir in melted butter until crumbly.
- Press two-thirds of the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
- In a bowl, toss rhubarb with sugar, cornstarch, and lemon juice. Let sit while preparing the filling.
- For the cheesecake filling, beat cream cheese and sugar until smooth. Mix in egg, vanilla, and sour cream until creamy.
- Spread cheesecake filling over the baked crust. Top with rhubarb mixture and sprinkle remaining crumble on top.
- Bake for 35–40 minutes, or until topping is golden and center is just set.
- Cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Mix in strawberries or raspberries with rhubarb for a berry twist.
- Add nuts like pecans or almonds to the topping for crunch.
- Use orange zest in the filling for a citrus note.
- Chill thoroughly before slicing for clean edges.
- Freeze for up to 2 months, thaw overnight in fridge.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
