Cheesecake has always been a favorite dessert of mine, but I wanted a version that felt a little lighter without sacrificing that classic creaminess.
Enter: Rhubarb Cheesecake Bars with a Greek yogurt base! These bars are silky smooth and gently tangy, with a sweet-tart stewed rhubarb swirl on top and a crunchy oat crust underneath. T
They’re perfect for spring gatherings or when you just need a little something special from the fridge.
These Rhubarb Cheesecake Bars are the perfect treat for any occasion. Made with a base of rolled oats and almond flour, sweetened naturally with maple syrup, and enriched with coconut oil, they offer a delightful balance of flavors and textures.
The addition of Greek yogurt and cream cheese creates a rich and luscious filling that you won’t be able to resist.
The rhubarb swirl adds a burst of tartness that perfectly contrasts the sweetness of the cheesecake, making each bite a blissful experience.
Plus, using cornstarch in the filling ensures a smooth and creamy consistency. Whether you’re serving these at a gathering or enjoying them as a personal treat, these bars will impress everyone at the table.
Here’s Why You’ll Love My Rhubarb Cheesecake Bars
These cheesecake bars are the best of all worlds—creamy, bright, and wholesome. The Greek yogurt brings protein and a fresh tang, while the stewed rhubarb swirl adds beautiful color and flavor contrast.
The oat-almond crust is naturally sweetened and slightly nutty, giving just enough texture to balance the smooth filling.
You’ll love that they’re not overly sweet and don’t require a springform pan or water bath.
Visual Appeal of Rhubarb Cheesecake Bars
Experience the visual delight of beautifully swirled rhubarb cheesecake bars.
These bars boast a creamy filling adorned with a vibrant pink rhubarb swirl that captivates the eye.
Set against a rustic wooden table, the contrast between the rich colors and textures creates an inviting scene perfect for any dessert table.
A slice is slightly removed, inviting you to explore the layers of creamy goodness layered atop a crunchy oat-almond crust.
Fresh rhubarb stalks and a sprinkle of oats enhance the presentation, adding an earthy touch that complements the dessert’s flavors.
Flavor Harmony
The combination of creamy cheesecake, tangy rhubarb, and a crunchy base creates a symphony of flavors that dance on the palate.
The creamy filling, enriched with Greek yogurt and cream cheese, strikes a perfect balance with the tart sweetness of the rhubarb swirl.
This delightful contrast is what makes each bite so memorable.
The oat-almond crust provides a satisfying crunch, while the maple syrup and coconut oil lend a subtle sweetness that ties everything together beautifully.
Each ingredient plays a role in enhancing the overall experience of these bars.
Preparation Highlights
Creating these rhubarb cheesecake bars is a rewarding process.
Start with a simple mixture of rolled oats, almond flour, and melted coconut oil, pressed firmly into the baking pan for the crust.
This foundational layer is baked to achieve the perfect texture before the luscious cheesecake filling is added.
Prepare the rhubarb swirl by cooking chopped rhubarb with sugar and water until it thickens, creating a vibrant sauce that is drizzled atop the cheesecake layer.
Swirling this mixture into the creamy filling adds visual appeal and flavor complexity.
Serving Suggestions
Once the bars have cooled and set, they are ready to be cut into squares and served.
Serve these bars chilled as a dessert or afternoon treat with a cup of herbal tea, espresso, or chilled rosé.
For a spring brunch table, pair with a platter of mixed berries and lemon poppyseed muffins. They also shine next to a scoop of vanilla Greek yogurt or a dollop of coconut whipped cream.
For an added touch, serve with a garnish of fresh rhubarb or a dusting of oats, bringing the rustic charm of the ingredients to the forefront.
This presentation not only looks delightful but also invites guests to enjoy the fresh flavors contained within.
Storage and Enjoyment
These rhubarb cheesecake bars can be stored in the refrigerator for a few days, making them a convenient dessert option.
Their taste improves as the flavors meld, allowing the creamy cheesecake and tart rhubarb to harmonize beautifully over time.
Whether enjoyed as a dessert after dinner or a sweet treat during the day, these bars are sure to please everyone.
Keep them chilled and ready to share with family and friends for a delightful experience that highlights the beauty of seasonal ingredients.
Tips for the Best Rhubarb Cheesecake Bars
Cook the rhubarb ahead of time so it’s cool before swirling it into the filling—this keeps your layers clean. Press the crust down firmly so it holds its shape when sliced.
Bake until just set in the center (a slight jiggle is okay!), and let the bars chill completely for the best creamy texture.
Use full-fat Greek yogurt for the creamiest results.
Rhubarb Cheesecake Bars – Light, Tangy & Creamy Bliss!
Course: DessertCuisine: AmericanDifficulty: Moderate9
bars20
minutes40
minutes220
kcal
These Rhubarb Cheesecake Bars feature a crunchy oat-almond crust topped with a rich cheesecake layer and a vibrant rhubarb swirl. The dessert is a perfect combination of creamy and tangy, with a satisfying crunch from the crust.
Ingredients
- For the Oat Crust:
1 cup rolled oats
1/2 cup almond flour
2 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon cinnamon
Pinch of sea salt
- For the Rhubarb Swirl:
1 and 1/4 cups rhubarb, finely chopped
2 tablespoons maple syrup
1 tablespoon water
1/2 teaspoon vanilla extract
- For the Cheesecake Layer:
1 and 1/4 cups plain Greek yogurt (full-fat or 2%)
6 ounces cream cheese, softened
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 tablespoon arrowroot starch or cornstarch
Directions
- Step 1: Make the Rhubarb Swirl
- In a small saucepan, combine rhubarb, maple syrup, and water.
- Simmer over medium heat for 10 to 12 minutes, stirring occasionally, until soft and jammy.
- Remove from heat and stir in vanilla. Let cool.
- Step 2: Prepare the Crust
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- In a bowl, mix oats, almond flour, cinnamon, salt, melted coconut oil, and maple syrup until crumbly.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then remove and let cool slightly.
- Step 3: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and Greek yogurt until smooth.
- Add maple syrup, eggs, vanilla, and starch. Beat until combined and creamy.
- Pour the filling over the baked crust and smooth the top.
- Step 4: Add the Swirl & Bake
- Drop spoonfuls of cooled rhubarb mixture over the cheesecake layer.
- Use a knife to gently swirl the rhubarb into the filling.
- Bake for 30 minutes or until the center is just set.
- Cool completely at room temperature, then chill in the fridge for at least 3 hours before slicing.
Notes
- For a dairy-free version, use dairy-free cream cheese and coconut yogurt.
- Want extra rhubarb swirl? Double the rhubarb mixture and use it as a topping.
- Add lemon zest to the filling for a citrus twist!
Storage of Leftovers
Store leftover bars in an airtight container in the fridge for up to 5 days. They also freeze well—layer parchment between slices and store in a freezer-safe container for up to 2 months.
Defrost in the fridge overnight before serving.
