Creamy Rhubarb Cheesecake Bars with Crumble Topping
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.
- 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)
Instructions
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
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Press mixture into a 9x9 inch baking dish to form crust.
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Bake crust for 10 minutes. Let cool completely.
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In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in chopped rhubarb and whipped cream.
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Spread filling evenly over the cooled crust.
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Top with white chocolate chips and crumble topping.
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Refrigerate for at least 4 hours until set.
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Slice and serve chilled.
Notes
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For a berry twist, add strawberries or raspberries.
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Add chopped nuts to the crumble for crunch.
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Use melted white chocolate for a swirl effect.
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For a lighter version, substitute sugar and cream cheese with reduced-fat options.
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Frozen rhubarb works fine—just thaw and drain.
