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Perfect Rhubarb Cheesecake Bars Easy Homemade Gingersnap Crust Recipe

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These rhubarb cheesecake bars feature a spicy gingersnap crust paired with a creamy cheesecake filling and a tangy rhubarb topping, perfect for spring and summer treats.

Ingredients

Scale
  • 2 cups gingersnap cookies, finely crushed
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (for crust)
  • 16 oz cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (120ml)
  • 2 cups fresh rhubarb stalks, chopped (about 6–7 stalks)
  • 1/3 cup granulated sugar (65g) (for topping)
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the gingersnap crust: Crush 2 cups of gingersnap cookies into fine crumbs using a food processor or a rolling pin in a zip-top bag. Mix crumbs with 6 tablespoons melted unsalted butter and 2 tablespoons sugar. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and slightly set. Let cool.
  3. Prepare the rhubarb topping: In a small saucepan, combine 2 cups chopped rhubarb, 1/3 cup sugar, 1 tablespoon cornstarch, and 2 tablespoons water. Cook over medium heat, stirring frequently, until thickened and rhubarb softens, about 5-7 minutes. Remove from heat and let cool slightly.
  4. Make the cheesecake filling: In a large bowl, beat 16 ounces softened cream cheese with 3/4 cup sugar until smooth and creamy. Add 2 eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla extract and 1/2 cup sour cream until fully combined.
  5. Assemble the bars: Pour cheesecake filling over the cooled crust, spreading evenly. Spoon rhubarb topping over filling in dollops and gently swirl with a knife or skewer for a marbled effect.
  6. Bake at 350°F (175°C) for 35-40 minutes until edges are set but center jiggles slightly. Avoid overbaking.
  7. Cool bars completely at room temperature, then refrigerate for at least 3 hours or overnight.
  8. Lift bars out using parchment edges, cut into squares, and serve chilled or at room temperature.

Notes

Use room temperature cream cheese to avoid lumps. Pre-bake the crust to prevent sogginess. Be gentle when swirling rhubarb topping to keep filling fluffy. Avoid overbaking to prevent cracks and dryness. Chill bars overnight for best texture and clean slices. Can substitute frozen rhubarb (thawed and drained) or strawberries if rhubarb is unavailable. For dairy-free or vegan versions, use plant-based cream cheese, flax eggs, and dairy-free sour cream alternatives.

Nutrition

Keywords: rhubarb cheesecake bars, gingersnap crust, easy cheesecake bars, spring dessert, summer dessert, homemade cheesecake, rhubarb dessert

Find it online: https://piperplate.com/perfect-rhubarb-cheesecake-bars-easy-homemade-gingersnap-crust-recipe/