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Rhubarb Cheesecake Bars with Oatmeal Crust

Rhubarb cheesecake bars with an oatmeal crust and a creamy, smooth filling layered over a nutty oat base. A warm rhubarb swirl simmers into a thick topping, then bakes and chills for clean, sliceable bars.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking pan

Method
 

Prep and bake the oatmeal crust
  1. Preheat oven to 350°F and line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
  2. Mix all-purpose flour, old-fashioned oats, brown sugar, and melted butter until the mixture looks evenly moistened, then press firmly into the bottom of the pan.
  3. Bake at 350°F for 15 minutes until the crust is lightly golden around the edges (visual cue: the surface looks set and fragrant).
Make the cheesecake layer
  1. Beat cream cheese and sugar until smooth and glossy, with no visible lumps.
  2. Add eggs one at a time and mix until just combined, then stir in vanilla extract.
  3. Pour the cheesecake mixture over the baked crust and spread to an even layer.
Simmer rhubarb swirl and assemble
  1. Simmer diced fresh rhubarb with sugar and water until the pieces are tender and the mixture looks syrupy, about 10 to 15 minutes (visual cue: rhubarb softens).
  2. Stir cornstarch with water, add to the simmering rhubarb, and cook until thickened, about 1 to 2 minutes (visual cue: it coats a spoon).
  3. Drop spoonfuls of the rhubarb mixture over the cheesecake, then swirl with a knife for a marbled pattern (visual cue: pink streaks across the surface).
Bake, cool, and chill
  1. Bake at 350°F for 35 to 40 minutes until the center is set but still slightly jiggly (visual cue: edges look firm, middle moves like soft custard).
  2. Cool the bars completely at room temperature before chilling to prevent condensation.
  3. Refrigerate for 4 hours to fully set before cutting into bars.

Notes

For the cleanest slices, chill the bars until fully firm and use the parchment overhang to lift them out. Store covered in the refrigerator for up to 4 days; freeze bars (well wrapped) for up to 2 months. For a lighter option, use reduced-fat cream cheese in the cheesecake layer—texture stays creamy, though it may be slightly softer when first baked.