These Creamy Rhubarb Crumble Cheesecake Bars are the perfect marriage of sweet and tangy flavors. With a buttery crumble crust, a velvety cheesecake layer, and a vibrant rhubarb topping, these bars are a delightful twist on traditional cheesecake. The tartness of rhubarb pairs beautifully with the creamy filling and crunchy crumble topping, making these bars an unforgettable dessert for spring or summer gatherings. Let’s whip up these indulgent bars and savor every bite of this tangy-sweet masterpiece!
Why You’ll Love This Recipe
- Perfect Balance: The tartness of rhubarb complements the rich creaminess of the cheesecake.
- Easy to Make: Layered bars simplify the process of making cheesecake without compromising flavor.
- Crowd-Pleasing: A unique dessert that’s sure to impress at potlucks, brunches, or holiday meals.
- Make Ahead Friendly: Can be prepared in advance for stress-free entertaining.
Ingredients You’ll Need
For the Crumble Crust and Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
For the Rhubarb Topping:
- 2 cups chopped fresh rhubarb (about 3–4 stalks)
- ½ cup granulated sugar
- 1 tbsp cornstarch
- ¼ cup water
- Zest of 1 lemon (optional, for brightness)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt for the crumble. Add the melted butter and mix until crumbly. Reserve 1 cup of the mixture for the topping and press the rest into the bottom of the prepared pan to form the crust.
2. Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, mixing on low speed after each addition. Be careful not to overmix to avoid air bubbles.
- Pour the cheesecake batter over the crumble crust and spread it evenly with a spatula.
