Name: Vanilla Cheesecake Bars with Rhubarb
Prep time: 15 min
Total time: 100 min
Yield: for 12 bars
Cuisine: American
Ingredients: 200 g graham cracker crumbs (7 oz); 2 tbsp brown sugar; 60 g butter (2.1 oz); 200 g fresh rhubarb (7 oz); 100 ml water (1/2 cup); 1 tea bag of hibiscus tea; 140 g sugar (5 oz); 1 tbsp freshly squeezed lemon juice; 1/4 vanilla pod (seeds and empty vanilla pod); 550 g cream cheese (1.2 lb) (for example: Philadelphia); 60 g sour cream (2.1 oz); 1 tbsp lemon juice, freshly squeezed; 1 tsp lemon zest; 50 g sugar (1.8 oz); 100 g powdered sugar (3.5 oz); 2 eggs; 1/2 vanilla pod (or 1/2 tsp vanilla extract); 1 pinch of salt

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:

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

INGREDIENTS

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.

Flavor

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

Storing

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.

Tasty Rhubarb Desserts to Try

Rhubarb Compote (quick and easy)
French toast with poached rhubarb and pistachios
Rhubarb hand pies with sabayon

Ingredients

cookie layer

200 g graham cracker crumbs (7 oz)

2 tbsp brown sugar

60 g butter (2.1 oz)

Rhubarb

200 g fresh rhubarb (7 oz)

100 ml water (1/2 cup)

1 tea bag of hibiscus tea

140 g sugar (5 oz)

1 tbsp freshly squeezed lemon juice

1/4 vanilla pod (seeds and empty vanilla pod)

cheesecake layer

550 g cream cheese (1.2 lb) (for example: Philadelphia)

60 g sour cream (2.1 oz)

1 tbsp lemon juice, freshly squeezed

1 tsp lemon zest

50 g sugar (1.8 oz)

100 g powdered sugar (3.5 oz)

2 eggs

1/2 vanilla pod (or 1/2 tsp vanilla extract)

1 pinch of salt

Tools and equipment

bowl

pan 25 cm x 20 cm or (10-inch x 8-inch)

baking paper

cutting board

kitchen knife

saucepan

electric mixer or stand mixer

METHOD

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.