Creamy Rhubarb Crumble Cheesecake Bars

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Creamy Rhubarb Crumble Cheesecake Bars

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour creamn

For the Rhubarb Topping:

  • 2 cups chopped rhubarb
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp cinnamon

Directions:

Preheat oven to 175°C (350°F). Line a 9×9-inch baking pan with parchment paper.

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.

For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Spread over the crust evenly.

In a small saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until slightly thickened. Spoon rhubarb evenly over the cheesecake layer.

For the crumble, mix flour, brown sugar, oats, melted butter, and cinnamon until crumbly. Sprinkle evenly over the rhubarb layer.

Bake for 30–35 minutes until the top is golden and cheesecake is set. Let cool completely, then refrigerate for at least 2 hours before slicing into bars.

Nutritional Information (per bar, serves 12):

Calories: 290

Protein: 4g

Carbohydrates: 32g

Fat: 16g

Fiber: 2g

Sugar: 21g

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