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Rhubarb Cheesecake Dream Bars

Rhubarb Cheesecake Dream Bars combine the creamy richness of cheesecake with the tartness of rhubarb, creating a dessert that’s both comforting and refreshing.

  • Total Time: Several hours (including cooling and chilling)
  • Yield: Varies

Ingredients

  • Graham cracker crumbs
  • Melted butter
  • Sugar
  • Room temperature cream cheese
  • Sugar
  • Eggs
  • Vanilla extract
  • Rhubarb
  • Cornstarch
  • Cold water

Instructions

  1. Make the crust by mixing graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of your baking pan.
  2. Blind bake the crust at 350°F (175°C) for 10-12 minutes with pie weights, then another 5 minutes without weights until lightly golden.
  3. Prepare the cheesecake filling by beating room temperature cream cheese until light and fluffy. Gradually add sugar, then eggs one at a time, and finally vanilla extract.
  4. Make the rhubarb topping by chopping rhubarb into small pieces and draining excess juice. Cook with cornstarch slurry until thickened and bubbling.
  5. Pour the cheesecake filling over the cooled crust, then spoon the rhubarb topping over the filling.
  6. Bake at 325°F (160°C) for 45-55 minutes, or until the edges are set and the center has a slight jiggle.
  7. Let the bars cool in the oven with the door ajar for an hour, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  8. Cut into squares using a warm knife for clean slices.

Notes

You can use a shortbread crust for a buttery texture, or a gingersnap crust for a bit of spice., Blind baking the crust prevents a soggy base., Adding a pan of hot water on the rack below the bars can help prevent cracks during baking.

  • Author: Lisa
  • Prep Time: Varies
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: Varies
  • Fat: Varies
  • Carbohydrates: Varies
  • Protein: Varies

Keywords: Rhubarb Cheesecake Dream Bars