These creamy, slightly tart cheesecake bars feature a buttery graham crust, velvety vanilla filling, and a vibrant rhubarb swirl—perfect for showcasing seasonal rhubarb in a dessert that’s easier than a full cheesecake but just as impressive!
Why You’ll Love This Recipe
✔ No water bath needed – Simplified baking method
✔ Balanced flavors – Sweet cheesecake + tangy rhubarb
✔ Make-ahead friendly – Tastes even better chilled overnight
✔ Great for sharing – Cuts neatly into squares
Ingredients (Makes 16 bars)
Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 10 sheets)
6 tbsp butter, melted
2 tbsp sugar
Cheesecake Filling
16 oz (2 blocks) cream cheese, softened
½ cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
¼ cup sour cream
Rhubarb Swirl
1 ½ cups chopped rhubarb (fresh or frozen)
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch (mixed with 1 tbsp water)
Step-by-Step Instructions
