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Rhubarb Crumble Cheesecake Bars

Delightful bars combining tart rhubarb, creamy cheesecake, and a crumbly topping, embodying the essence of spring.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted Use unsalted for better control over flavor.
For the cheesecake filling
  • 16 oz cream cheese, softened Ensure it is softened for a smooth batter.
  • 1 cups sugar, divided Split between cheesecake filling and rhubarb topping.
  • 2 large eggs
  • 1 tsp vanilla extract
For the rhubarb topping
  • 2 cups fresh rhubarb, chopped Can substitute with frozen; thaw and drain excess moisture.
  • 0.5 cups oatmeal
  • 0.5 cups flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking pan to prevent sticking.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until well blended.
  3. Pat the mixture firmly into the bottom of the pan to form a sturdy crust.
  4. In another bowl, beat cream cheese and 1/2 cup of sugar until smooth. Add eggs and vanilla; mix until just combined.
  5. Spread the cream cheese mixture over your crust.
  6. In a separate bowl, mix rhubarb, remaining sugar, oatmeal, and flour. Sprinkle this over the cheesecake layer.
Baking
  1. Bake in the preheated oven for 30 to 35 minutes, until the filling is set and the top is golden.
Cooling
  1. Let cool before cutting into bars. Serve chilled or at room temperature.

Notes

Serve with whipped cream, caramel sauce, or vanilla ice cream. Store bars in an airtight container in the fridge for up to a week or freeze for longer storage.