Description
These Rhubarb Cheesecake Squares are the ultimate spring dessert—featuring a buttery oat crust, creamy spiced cheesecake filling, and tart, juicy rhubarb all topped with a golden crumble. Easy to make ahead and impossible to resist, this crowd-pleasing treat is perfect for brunches, potlucks, or a cozy afternoon sweet. A nostalgic twist on cheesecake bars that’s anything but boring!
Ingredients
Crust & Topping
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1¼ cups all-purpose flour
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½ cup old-fashioned oats
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½ cup packed brown sugar
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½ cup cold unsalted butter, cubed
Cheesecake Filling
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1 package (8 oz) cream cheese, softened
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¾ cup granulated sugar
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½ teaspoon salt
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¼ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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1 large egg, room temperature, lightly beaten
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½ teaspoon vanilla extract
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1½ cups diced fresh or thawed frozen rhubarb (drained)
Instructions
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Preheat oven to 350°F. Grease a 9-inch square baking pan and optionally line it with parchment for easy removal.
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Make the crust and topping: In a medium bowl, stir together flour, oats, and brown sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture is crumbly. Reserve 1 cup of the mixture for the topping.
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Press the remaining crust mixture firmly into the bottom of the prepared pan to form the crust.
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Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, sugar, salt, cinnamon, and nutmeg until smooth. Add the egg and vanilla and beat just until combined.
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Fold in the rhubarb, being careful not to overmix.
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Spread the cheesecake mixture evenly over the crust. Sprinkle the reserved crumb topping over the filling.
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Bake for 40 minutes, or until the filling is set and the topping is golden brown.
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Cool in the pan on a wire rack for 1 hour, then refrigerate, covered, for at least 2 hours before cutting into squares.
Notes
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For best texture and clean slices, chill the bars completely before cutting.
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You can substitute fresh strawberries or raspberries for rhubarb if desired—or do a half-and-half blend!
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Don’t skip the cinnamon and nutmeg—they add warmth that pairs beautifully with the tart rhubarb.
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Bars can be frozen for up to 2 months; thaw overnight in the refrigerator.
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Equipment
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9-inch square baking pan
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Mixing bowls
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Hand mixer or stand mixer
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Rubber spatula
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Wire cooling rack
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Parchment paper (optional)
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Knife for slicing
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- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 216
- Sugar: 17g
- Sodium: 171mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg
Keywords: rhubarb cheesecake bars, rhubarb dessert, cheesecake squares, spring dessert, oat crust bars