Creamy Rhubarb Crumble Cheesecake Bars
These Creamy Rhubarb Crumble Cheesecake Bars feature a crunchy oat crust, smooth cheesecake, and tangy rhubarb topping—an easy, delicious dessert for any occasion.
Ingredients
For the Crust and Crumble:
- 1½ cups all-purpose flour
- 1 cup packed light brown sugar
- 1 cup old-fashioned oats
- ¾ cup unsalted butter melted
- ½ tsp cinnamon
- ¼ tsp salt
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Rhubarb Layer:
- 3 cups chopped rhubarb fresh or frozen
- ¾ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment or foil, leaving an overhang.
- Mix flour, brown sugar, oats, cinnamon, and salt. Stir in melted butter until crumbly. Press two-thirds into the pan to form crust; set aside the rest.
- Combine rhubarb, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring until thickened (7–10 minutes). Cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well.
- Spread cheesecake over crust. Spoon rhubarb on top, then sprinkle remaining crumble.
- Bake 40–45 minutes until golden and center jiggles slightly. Cool completely, then refrigerate at least 2 hours before slicing.