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Rhubarb Cheesecake Bars with Oatmeal Crust

Cheesecake bars with an oatmeal crust topped with a creamy cheesecake layer and a bright rhubarb swirl. Creamy, set, and layered—baked until just firm, then chilled for clean slices.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
chilling 4 hours
Total Time 5 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

oatmeal crust
  • 1.5 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 0.5 cup brown sugar
  • 0.75 cup butter melted
cheesecake
  • 16 oz cream cheese softened
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
rhubarb swirl
  • 2 cup fresh rhubarb diced
  • 0.5 cup sugar
  • 2 tbsp water
  • 1 tbsp cornstarch

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat oven to 350°F and line a 9x13-inch pan with parchment paper, leaving overhang for lifting later.
  2. Mix all-purpose flour, old-fashioned oats, brown sugar, and melted butter until evenly moistened, then press into the pan in an even layer.
  3. Bake the crust at 350°F for 15 minutes until lightly golden at the edges.
Make the cheesecake layer
  1. Beat cream cheese and sugar until smooth, then add eggs and vanilla extract and mix just until combined.
  2. Pour the cheesecake mixture over the hot crust and smooth the surface.
Cook the rhubarb swirl
  1. Simmer fresh rhubarb with sugar and water until tender and glossy, about 8-12 minutes.
  2. Stir cornstarch into water, pour into the simmering rhubarb, and cook until thick, about 1-2 minutes.
Swirl and bake
  1. Drop spoonfuls of the rhubarb mixture over the cheesecake, spacing them across the surface for a swirled pattern.
  2. Swirl the rhubarb through the cheesecake with a knife to create streaks and a marbled look.
  3. Bake at 350°F for 35-40 minutes until the center is set with a slight jiggle.
  4. Cool completely at room temperature, then refrigerate for 4 hours before cutting.

Notes

For clean bar slices, chill the pan until fully firm, then lift out using the parchment overhang and cut with a warm, dry knife. Store covered in the refrigerator up to 4 days; freeze up to 2 months (wrap airtight and thaw in the fridge overnight). For a lighter option, use reduced-fat cream cheese—texture may be slightly softer but still sliceable.