Creamy Rhubarb Cheesecake Bars with Crumble Topping

Why You’ll Love This Recipe

These bars bring together the richness of cream cheese, the tart punch of fresh rhubarb, and the sweet crunch of crumble topping for a decadent treat that’s both comforting and refreshing. They're easy to make, perfect for spring and summer gatherings, and require no baking beyond the crust—just chill and serve.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs

• granulated sugar

• unsalted butter, melted

• cream cheese, softened

• powdered sugar

• vanilla extract

• rhubarb, chopped

• whipped cream

• white chocolate chips

• crumble topping

Directions

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the base of a 9x9 inch baking dish to form the crust.

3. Bake the crust for 10 minutes, then set it aside to cool completely.

4. In a separate large bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

5. Gently fold in the chopped rhubarb and whipped cream until the mixture is well combined.

6. Spread the cream cheese and rhubarb filling evenly over the cooled crust.

7. Top the cheesecake layer with white chocolate chips and the crumble topping.

8. Refrigerate for at least 4 hours, or until the bars are set.

9. Slice into bars and serve chilled.

Servings and timing

• Servings: 12

• Prep Time: 20 minutes

• Cooking Time: 10 minutes

• Total Time: 30 minutes plus at least 4 hours chilling

• Calories: 350 kcal per serving

Variations

• Berry Blend: Substitute or combine rhubarb with strawberries or raspberries for a mixed fruit twist.

• Nutty Crunch: Add chopped nuts to the crumble topping for extra texture.

• Chocolate Swirl: Melt the white chocolate chips and swirl them into the cream cheese mixture before chilling.

• Ginger Kick: Add a dash of ground ginger to the filling for a warm, spicy note.

• Low Sugar Option: Use a sugar substitute and reduced-fat cream cheese for a lighter version.

storage/reheating

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them individually and freeze for up to 2 months. Let frozen bars thaw overnight in the refrigerator before serving. These bars are best served cold and do not require reheating.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, tangy flavor that pairs well with sweet ingredients, making it ideal for desserts like these cheesecake bars.

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain it before using to prevent excess moisture in the filling.

Do I have to bake the crust?

Yes, baking the crust helps it set and creates a firmer base for the cheesecake layer.

Can I use a different fruit?

Absolutely. Strawberries, raspberries, or even blueberries can be used in place of rhubarb.

How do I make the crumble topping?

A simple mix of flour, sugar, and butter works well. You can also add oats or nuts for extra texture.

Can I make this dessert ahead of time?

Yes, these bars are perfect for making a day ahead. Just keep them chilled until serving.

Is whipped topping okay instead of whipped cream?

Yes, you can use whipped topping like Cool Whip for convenience, though fresh whipped cream offers a richer flavor.

Can I make it gluten-free?

Use gluten-free graham crackers for the crust and ensure your other ingredients are gluten-free.

What’s the best way to cut clean bars?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I leave out the white chocolate chips?

Certainly. They add sweetness, but the bars will still be delicious without them.

Conclusion

Creamy Rhubarb Cheesecake Bars with Crumble Topping are an irresistible dessert that combines sweet, tangy, and creamy elements in every bite. Easy to prepare and even easier to enjoy, they’re a refreshing addition to any dessert table—especially during rhubarb season. Whether you're hosting a get-together or treating yourself, these bars are sure to impress.

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Creamy Rhubarb Cheesecake Bars with Crumble Topping

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Creamy Rhubarb Cheesecake Bars with Crumble Topping are the ultimate spring dessert! These no-bake bars feature a tangy rhubarb cheesecake filling on a buttery graham cracker crust, topped with sweet crumble and white chocolate chips. Perfect for gatherings, these chilled bars are creamy, fruity, and irresistibly delicious.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes + 4 hours chill time
• Yield: 12 bars
• Category: Dessert
• Method: No-bake (with baked crust)
• Cuisine: American
• Diet: Vegetarian

Ingredients

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Powdered sugar

Vanilla extract

Rhubarb, chopped

Whipped cream

White chocolate chips

Crumble topping (flour, sugar, butter—optional oats or nuts)

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Instructions

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.

3. Press mixture into a 9x9 inch baking dish to form crust.

4. Bake crust for 10 minutes. Let cool completely.

5. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

6. Fold in chopped rhubarb and whipped cream.

7. Spread filling evenly over the cooled crust.

8. Top with white chocolate chips and crumble topping.

9. Refrigerate for at least 4 hours until set.

10. Slice and serve chilled.

Notes

• For a berry twist, add strawberries or raspberries.

• Add chopped nuts to the crumble for crunch.

• Use melted white chocolate for a swirl effect.

• For a lighter version, substitute sugar and cream cheese with reduced-fat options.

• Frozen rhubarb works fine—just thaw and drain.