Rhubarb Cream Cheese Bars
These Blueberry Rhubarb Cream Cheese Bars makes the perfect spring or summer dessert! They have a buttery graham cracker crust, lemony cheesecake filling, a rhubarb blueberry layer and crunchy crumble topping. Every bite is delicious!
Servings: 16 bars
Calories: 326kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs from about 12 whole graham crackers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 teaspoons lemon zest
- 1 pinch salt
Crumble Topping
- ¾ cup all purpose flour
- ½ teaspoon cardamom optional
- ¼ cup brown sugar light or dark, packed
- 5 tablespoons unsalted butter melted
Fruit Topping
- 1½ cups rhubarb finely chopped (into pieces thinner than 1/2 inch)
- ½ cup blueberries fresh or frozen (not thawed if frozen)
- 1½ teaspoons sugar
- 1 teaspoon cornstarch optional
Cream Cheese Filling
- ½ tablespoon lemon zest
- 1 cup granulated sugar
- 16 ounces cream cheese full fat, brick style, room temperature
- 4 teaspoons all purpose flour
- ¼ cup sour cream full fat, room temperature
- 3 large eggs room temperature
- 1 tablespoon lemon juice
- 1 ½ teaspoons vanilla extract
- 1 pinch salt
Instructions
Graham Cracker Crust
- Preheat oven to 350 F. Lightly butter then line an 8×8" square pan with parchment paper. Leave some excess parchment paper hanging over at least two sides to make it easier to remove the bars once baked and cooled.
- Place the graham crackers into a food processor fitted with the metal blade. Pulse graham crackers into fine crumbs.
- In a medium sized mixing bowl, stir together the graham cracker crumbs, lemon zest, sugar and salt. Stir in the melted butter til thick, sandy and well combined.
- Pour the mixture into the prepared 8 inch pan. Use your hands or the bottom of a 1/4 measuring cup to press the mixture into the bottom and slightly (about 1 inch) up the sides of the prepared pan. Press with medium pressure but do not press down too hard. Press til the mixture is compact.
- Bake for 10 minutes, until set. Remove from oven and allow to cool while you prepare the lemon cheesecake filling. Reduce oven to 325 F.
Crumble Topping
- In a medium bowl, whisk to combine the flour, cardamom, brown sugar and salt. Stir in the melted butter until mixture becomes crumbly. Place in the fridge til needed.
Lemon Cheesecake Filling
- In a medium sized mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the lemon zest and sugar briefly til zest is incorporated into the sugar. Add the cream cheese, flour, and salt and beat on medium speed for 1 minute, til smooth.
- Turn the mixer to low speed and mix in the eggs one at a time, followed by the sour cream, vanilla, and lemon juice and beat until just combined, about 1 minute. Do not overmix.
- Pour the batter over the cooled or slightly cooled graham cracker crust. Top evenly with the rhubarb and blueberries. Top the fruit layer with the crumble topping.
- Bake at 325 F for 38-43 minutes, until the filling is set but still a little bit jiggly in the middle. Avoid overbaking since the cheesecake will continue cooking while it cools.
- Set pan on a wire rack to cool at room temperature for 45 minutes then place in the fridge to cool for at least 4 hours or overnight.
- Use the parchment paper to lift the bars out of the pan. Slice with a long, sharp knife.
Notes
Graham crackers: If you don't have a food processor, you can place graham crackers in a large zip lock bag and crush them with a rolling pin. Make sure to break up any large pieces so that you're left with only fine crumbs.
Cream cheese: Use brick style, full fat, room temperature cream cheese.
Cheesecake filling: Use room temperature ingredients for the cheesecake filling. Make sure your eggs, cream cheese and sour cream are all room temperature. This will give you smooth cheesecake and prevent lumps.
Avoid overmixing: Only mix in eggs til inforporated.
Serving: Run a knife down the sides of the pan to make sure they’re not sticking to the pan before lifting them out. Run knife under hot water and wipe dry between each slice for neatest slices.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1bar | Calories: 326kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 161mg | Potassium: 121mg | Fiber: 1g | Sugar: 23g | Vitamin A: 703IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
