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Rhubarb Cheesecake Bars

Deliciously tangy Rhubarb Cheesecake Bars that combine sweet creamy cheesecake with tart rhubarb, perfect for any dessert occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup buttery graham cracker crumbs Or digestive biscuits for a UK twist.
  • 1/4 cup sugar
  • 1/2 cup unsalted butter Melted.
For the cheesecake filling
  • 2 packages cream cheese Softened to room temperature.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Room temperature.
  • 2 cups rhubarb Chopped, fresh or thawed if frozen.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a greased 9x13 inch baking dish.
  3. Bake the crust for about 10 minutes until lightly golden. Let it cool.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add in vanilla and eggs, mixing until just combined.
  3. Fold in the chopped rhubarb gently.
  4. Pour the cheesecake filling over the prepared crust and smooth the top.
Baking
  1. Bake in the preheated oven for 30-35 minutes, until the edges are set but the center is a bit wobbly.
  2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
Cooling and Serving
  1. Refrigerate the cheesecake bars for at least 3-4 hours or overnight for best results.
  2. Once chilled, slice into bars and serve dusted with powdered sugar or topped with whipped cream.

Notes

Let the cheesecake set properly to avoid a gooey texture. Use parchment paper for easy removal.