Description
These Rhubarb Cheesecake Dream Bars feature a buttery crust topped with a creamy cheesecake layer and a luscious, tangy rhubarb topping. Perfect for spring or summer desserts, these bars combine a buttery base, smooth cheesecake filling, and sweetened rhubarb for a delightful treat.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Rhubarb Topping
- 2 cups fresh or frozen rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the Crust: In a mixing bowl, combine 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/2 cup cold cubed unsalted butter. Cut in the butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust for 12-15 minutes until it becomes lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare Cheesecake Layer: In a separate bowl, beat together 8 oz softened cream cheese, 1/2 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Spread this cheesecake mixture evenly over the baked crust.
- Cook Rhubarb Topping: In a small saucepan, combine 2 cups chopped rhubarb, 1/4 cup granulated sugar, and 1 tablespoon cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens, about 5–7 minutes. Remove from heat and let cool slightly.
- Assemble Bars: Spoon the slightly cooled rhubarb topping evenly over the cheesecake layer.
- Bake Bars: Return the pan to the oven and bake for an additional 25–30 minutes, or until the cheesecake layer is fully set and firm to the touch.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours before slicing into bars for clean cuts and best flavor.
Notes
- Use fresh or frozen rhubarb; if frozen, thaw and drain excess liquid before cooking.
- Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
- Allow bars to chill thoroughly to ensure they hold together when sliced.
- For easier removal, lift bars out using the parchment paper.
- Store refrigerated in an airtight container for up to 4 days.
