These Creamy Rhubarb Cheesecake Bars with Crumble Topping are a delightful dessert that I love making for spring or summer. The combination of smooth, tangy cheesecake with the tartness of rhubarb creates a perfect balance of flavors. The addition of white chocolate chips and a crunchy crumble topping makes each bite irresistible. Whether you’re hosting a gathering or just craving a sweet treat, these cheesecake bars are sure to impress.
Why You’ll Love This Recipe
I really enjoy making these creamy rhubarb cheesecake bars because they offer a wonderful balance of textures and flavors. The creamy cheesecake filling paired with the tart rhubarb brings a refreshing twist to a classic dessert. The sweetness of the white chocolate chips and the crisp crumble topping add the perfect finishing touch. Not only is it easy to make, but it’s also a crowd-pleaser that works well for any occasion, from casual get-togethers to family dinners.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups rhubarb, chopped
1 cup whipped cream
1/2 cup white chocolate chips
1/2 cup crumble topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9×9 inch baking dish to form the crust.
Bake the crust for 10 minutes, then let it cool completely.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the chopped rhubarb and whipped cream until well combined.
Spread the cream cheese mixture over the cooled crust.
Sprinkle the white chocolate chips and crumble topping evenly over the cheesecake layer.
Refrigerate for at least 4 hours or until set.
Cut into bars and serve chilled.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes + chilling time
Servings: 12 servings
Variations
Add different fruits: Instead of rhubarb, I like experimenting with other fruits like strawberries, raspberries, or even blueberries for a different twist.
Switch up the crumble topping: If you’re in the mood for a change, you can try adding oats or nuts like pecans or almonds to the crumble topping for added texture.
Use a gluten-free crust: For those who need a gluten-free option, using gluten-free graham cracker crumbs works just as well.
Storage/Reheating
I like to store these cheesecake bars in the fridge, as they need to be kept cool to maintain their creamy texture. Simply cover them with plastic wrap or foil, and they’ll stay fresh for up to 4 days. These bars are meant to be served chilled, so there’s no need for reheating. Just cut a slice, chill out, and enjoy!
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FAQs
Can I make these cheesecake bars ahead of time?
Absolutely! I actually prefer making them the day before I need them. The chilling time allows the bars to set and gives the flavors time to meld together.
Can I substitute the rhubarb with another fruit?
Yes, you can! While rhubarb gives these bars a unique tartness, you can use fruits like strawberries or raspberries if you prefer a sweeter flavor. Just be sure to adjust the sugar level if the fruit is very sweet.
Can I make these without the white chocolate chips?
I love the creamy sweetness that the white chocolate chips provide, but if you’re not a fan, you can simply leave them out or substitute them with milk or dark chocolate chips, depending on your taste.
Can I freeze these bars?
Yes! I’ve frozen these bars before with great results. Simply wrap them tightly in plastic wrap or foil and store them in an airtight container. They’ll last for up to 2 months in the freezer. When ready to serve, let them thaw in the fridge overnight.
How do I know when these bars are fully set?
These bars need to chill in the refrigerator for at least 4 hours, or overnight if you have the time. When they’re properly set, the cheesecake layer will be firm and no longer jiggly when you gently move the pan.
Conclusion
These creamy rhubarb cheesecake bars with crumble topping are a perfect blend of sweet and tart, making them a delightful treat to enjoy during the warmer months. Whether you’re making them for a special occasion or simply because you’re craving something delicious, they’re sure to be a hit. With their easy preparation and impressive flavor, they’ll quickly become one of your favorite desserts too.
📖 Recipe:
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Creamy Rhubarb Cheesecake Bars with Crumble Topping
- Total Time: 30 minutes + chilling time
- Yield: 12 servings
- Diet: Vegetarian
Description
These Creamy Rhubarb Cheesecake Bars with Crumble Topping are a delightful dessert that perfectly balances sweet and tart flavors. With a smooth cheesecake filling, tangy rhubarb, and a crunchy crumble topping, these bars are a crowd-pleaser for any occasion. The addition of white chocolate chips elevates the flavor, making these bars a refreshing and irresistible treat. Serve chilled for the perfect dessert, whether for a spring or summer gathering, or a simple family dinner.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups rhubarb, chopped
1 cup whipped cream
1/2 cup white chocolate chips
1/2 cup crumble topping (optional)
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9×9-inch baking dish to form the crust.
-
Bake the crust for 10 minutes, then allow it to cool completely.
-
In a large bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
-
Gently fold in the chopped rhubarb and whipped cream until well combined.
-
Spread the cheesecake mixture evenly over the cooled crust.
-
Sprinkle the white chocolate chips and crumble topping over the cheesecake layer.
-
Refrigerate for at least 4 hours or until set.
-
Cut into bars and serve chilled.
Notes
You can substitute rhubarb with other fruits like strawberries, raspberries, or blueberries for a different flavor profile.
For a gluten-free option, use gluten-free graham cracker crumbs for the crust.
If you prefer, you can add oats or nuts like pecans or almonds to the crumble topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per serving
