Rhubarb Cheesecake Bars

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These creamy gluten-free rhubarb cheesecake bars are an easy spring recipe loaded with rhubarb and bursting with bright, tangy flavor. A perfect cheesecake bar recipe to enjoy during rhubarb season or make year-round if you use frozen rhubarb.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: European

Keyword: Rhubarb Cheesecake Bars

Servings:

Calories: 724kcal

Equipment

Ingredients

Crust

3 cup Gluten-free flour
1/2 cup Allulosse or coconut sugar
16 oz Butter softened
1/4 cup Milk or more if needed, cold
1/4 tsp Salt
2 tbsp Vanilla extract

Filling

20 oz Ricotta
16 oz Cream cheese
8 oz Mascarpone
6 Eggs
2 tbsp Vanilla extract
2 tbsp Lemon juice
3/4 cup Allulosse
12 oz Rhubarb or rhubarb compote

Instructions

Crust

1. In a large mixing bowl, cream butter (make sure the butter is softened) and your sugar of choice (allulosse, white or coconut) using your hands. Ensure you don't overmix it, as this will result in a super soft texture.
2. Add vanilla extract, milk. Mix until everything is fully incorporated.
3. Mix in gluten-free flour.
4. Divide the dough in half.
5. Roll half of the dough and cut it into a shape that matches the lasagna pan. Wrap the other half in a plastic wrap and leave it in the fridge for 45 minutes so you can easily crumble it on the top of the cheesecake.
6. Lay parchment paper in the lasagna pan and transfer the dough to it.

Filling

1. Chop the rhubarb and transfer it to the medium saucepan. Add lemon juice, 1/4 cup of allulosse and cook it for 10 minutes. Add water if needed. Or you can just use rhubarb compote if you have it on hand.
2. Transfer ricotta, mascarpone, eggs, cream cheese, allulose, lemon juice, and vanilla to the high-speed blender and blend it until smooth.
3. Pour the filling over your prepared crust.
4. Swirl the rhubarb into the creamy mixture, creating pockets of bright flavor throughout.
5. Top it off with rhubarb compote and crumble the leftover crust on the top.
6. Bake at 350 F for 45 minutes. Chill until completely firm, then slice into bars (trim the edges a bit so they look even).

Nutrition