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Vanilla Cheesecake Bars with Rhubarb
Light and incredibly creamy

Vanilla Cheesecake Bars with Rhubarb

Cheesecake bars with vanilla and rhubarb are the perfect spring/summer dessert. Creamy, light and delicious. Easy recipe, perfect for celebrations.

Vanilla Cheesecake Bars with Rhubarb
Mmm, you guys, if you love light and creamy desserts, then this recipe is definitely for you. Vanilla cheesecake bars are creamy, light, not overly sweet and incredibly tasty. There are two layers in this dessert. The first layer is a thin mixture of graham cookies, melted butter, and brown sugar and the second, richer layer is made of cream cheese, sour cream, vanilla, and other simple delicious ingredients. Making this recipe is simple and easy. We served them with poached rhubarb and rhubarb syrup, but you can play around and serve them with other seasonal fruits. These are the perfect summer dessert because they are served chilled. Simple, creamy and delicious.


Cheesecake Bars - How to make them

Making these is super easy and there's a simple two-part process. Separately prepare cheesecake bars and rhubarb. If you can't get rhubarb at your farmer's market or in your local store, or if you simply don't like rhubarb, you can make these macerated strawberries, they are a great fit for this recipe. Other than that, it's super simple:

  1. Combine graham crackers, sugar, and melted butter, then press the mixture into your prepared pan
  2. Clean, slice and cook the rhubarb
  3. Prepare the cheesecake layer mixture with lemon and sour cream
  4. Bake
  5. Cool
  6. Slice and Serve


Cookie layer - Use graham crackers or other tasty buttery cookies. Combine with melted butter and brown sugar - the latter ads a hint of caramel flavor, which is divine.

Cheese layer - Use high-quality cream cheese, we love Philadelphia (not sponsored). First, beat the cream cheese until smooth, then and only then add the rest of the ingredients.

Rhubarb - Cook the rhubarb slices in a delicious mixture of hibiscus tea, lemon, vanilla, water, and sugar. Use both the poached rhubarb and syrup when serving your vanilla cheesecake slices.

Vanilla Cheesecake Bars


Poached rhubarb



These cheesecake bars are truly magnificent, they are:

  • very creamy
  • not overly sweet
  • beautifully layered (thin cookie layer and a rich vanilla cream cheese layer)
  • perfect to feed the crown, for celebrations, mother's day and picnic
  • fresh and light (rhubarb adds a lot of freshness) but you can top the bars with macerated strawberries as well
  • easy to make

Vanilla Cheesecake Bars with Rhubarb


Drizzling vanilla cheesecake bars with rhubarb syrup



They will keep stored in an airtight container, in a fridge for up to three days. You can separately store the poached rhubarb and rhubarb syrup in the fridge for up to three days as well. Always serve these cheesecake bars chilled.

Vanilla Cheesecake Bars with Rhubarb


Creamy and light Vanilla Cheesecake Bars with Rhubarb


Tasty Rhubarb Desserts to Try


Lets get cooking!

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  • preparation:
  • bake:
  • rest:
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  • First layer - cookies

    In a large bowl stir to combine graham cracker crumbs, sugar, and melted butter. Line a baking pan (25 cm x 20 cm or 10-inch x 8-inch) with baking paper. Press the mixture into the bottom (and sides) of the prepared pan. Place in the fridge for 20 minutes.

  • rhubarb

    First clean and prepare your rhubarb. Remove all the leaves because they are inedible. Roughly chop the rhubarb on 5 cm (2-inch) slices. Pour 100 ml (1/2 cup) boiling water into a small cup. Add the hibiscus tea and set aside for 1 - 2 minutes. Add sugar, lemon juice, vanilla seeds, empty vanilla pod and strained hibiscus tea to a saucepan. Place over high heat, bring to a boil, then add your sliced rhubarb. Cover with a lid and remove from the heat. Leave the mixture to cool to room temperature, then transfer to a fridge, until both the rhubarb and rhubarb syrup are completely cold. Preheat your oven to 160 °C / 320 °F.

  • cream cheese

    Add your cream cheese to a bowl of a stand mixer (fitted with the whisk attachment) or to a large bowl. Beat the cream cheese until completely smooth. Add the sour cream, lemon juice, lemon zest, sugar, powdered sugar, eggs, vanilla seeds and a pinch of salt to the cream cheese and beat to get a nice, creamy, smooth cheesecake mixture.

  • bake and cool

    Pour filling on top of the prepared crust, and spread evenly. Lightly tap on the countertop to release air bubbles. Place in the preheated oven and bake for 35 - 40 minutes at 160 °C / 320 °F or until the edges have set and the middle is still slightly jiggly. Don't worry, the cheesecake bars will firm up as they cool. Remove the cheesecake bars from the oven, and leave to cool to room temperature. Then refrigerate for at least 30 minutes (or overnight).

  • serve

    Transfer the cheesecake to a cutting board and slice the slabs into squares. Serve with cold rhubarb slices and rhubarb syrup. Store in a fridge for up to three days.


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