Rhubarb Cheesecake Bars: A Tangy-Sweet Summer Delight! 🍓🍰


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

  • 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