Description
Delicious rhubarb cheesecake bars featuring a creamy cheesecake layer, tangy rhubarb topping, and optional streusel crumble.
Ingredients
Scale
- For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Rhubarb Layer:
- 4 cups fresh rhubarb, chopped
- 1/3 cup sugar
- 2 tablespoons cornstarch
- For the Optional Streusel:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, cold and cubed
Instructions
- Prepare the cheesecake layer by mixing ingredients just until combined, avoiding overmixing.
- Combine rhubarb with sugar and cornstarch for the fruit layer.
- Layer components in a prepared baking pan.
- Bake until edges are set but center has a slight jiggle (internal temperature 150°F).
- Cool completely before serving.
Notes
- Can use frozen rhubarb – thaw and drain first, increase cornstarch to 2½ tablespoons.
- Can substitute half the rhubarb with strawberries – reduce sugar to ¼ cup.
- Alternative topping: Mix 1 cup sour cream with 2 tablespoons sugar and ½ teaspoon vanilla.
- Avoid overmixing the cheesecake layer to prevent cracking.
- Look for slight jiggle in center when done – it will set while cooling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: rhubarb cheesecake bars, rhubarb dessert, cheesecake bars, streusel topped cheesecake, fruit cheesecake
