No Bake Cream Cheese Rhubarb Bars

These creamy No Bake Cream Cheese Rhubarb Bars are a unique symphony of rhubarb, white chocolate, orange, and coconut flavors in a cream cheese filling over a delicious chocolate graham crust. They are an ideal spring or summer dessert and are perfect for bringing along to a potluck or backyard BBQ! It can be made with fresh or frozen rhubarb.

slice of rhubarb cream cheese bar on a black plate with a tray of more in the background

This recipe is popular during rhubarb season, which is generally between late April and late August, depending on where you live. This recipe was inspired by both my Strawberry Rhubarb Cheesecake (No Bake) and my Healthy Rhubarb Bread.

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🥘Ingredient Notes
📖Variations & Substitutions
🔪How to Make Rhubarb Cream Cheese Bars
Expert RecipeTips
🥗 What to Eat with Cream Cheese Rhubarb Bars
🌡️Storage
❔Recipe FAQs
📋More Rhubarb Recipes
📋 No Bake Cream Cheese Rhubarb Bars Recipe

If rhubarb is one of your favorite things, whether you have your own rhubarb plants or get it from the grocery store, or are using fresh or frozen rhubarb, this cream cheese rhubarb bar works great with either (I tested it with both).

And if you are looking for more recipes that you can use both fresh or frozen rhubarb in, try my Oatmeal Brown Sugar Rhubarb Cookies or my Old Fashioned Rhubarb Crumble.

🥘Ingredient Notes

You will need the following ingredients for this no bake rhubarb bar recipe:

ingredients in no bake rhubarb cream cheese bars in glass bowls, labelled

Chocolate baking crumbs. Unfortunately, Oreo baking crumbs have been discontinued. However, I have found chocolate baking crumbs at Sobey's and Superstore.
Unsalted butter. I prefer to use unsalted butter so I can control the salt in my recipes. The salt content in salted butter varies by brand.
Gelatin crystals. Gelatin is what sets this no bake dessert. I use Knox brand, but you could use any brand.
Cream cheese. Make sure it's at room temperature (softened). I use light cream cheese.
Sour cream and plain Greek yogurt. I use light sour cream and Greek yogurt.
Frozen rhubarb or fresh rhubarb. You'll need to add additional water if cooking fresh rhubarb.
Bakers white chocolate. Do NOT use white chocolate chips!
Coconut extract (affiliate link). Coconut extract gives this rhubarb cream cheese bar a delicious, mild coconut flavor.

*Please see recipe card for full list of ingredients and quantities

📖Variations & Substitutions

Cream cheese, Greek yogurt, and sour cream- you can use full-fat, light, or fat-free
Coconut extract - you can use vanilla extract instead.
Sugar - you can use brown sugar instead of white sugar, but it will change how the end result looks
Orange - use lemon if you don't have orange, or skip the citrus altogether for a more 'pure' rhubarb taste or if you are not a fan of citrus or orange
Crust - you could use a regular graham cracker crust instead of a chocolate crust

🔪How to Make Rhubarb Cream Cheese Bars

Prep: Spray a 9X13 pan with non-stick cooking spray

Chocolate crumbs and melted butter mixed in a glass bowl with spoon ( to form cheesecake bar base)

Step 1: In a medium bowl, combine chocolate baking crumbs or regular graham cracker crumbs and add ¼ cup melted butter. Mix until all the crumbs are moistened and a thick, crumbly paste forms.

Chocolate mixture pressed into the bottom of a 9x13 pan to create base, with black spatula to flatten and taper edges

Step 2: Press the chocolate crumb mixture into the bottom of the prepared pan, flattening with a spatula. Neatly taper the edges. Cover the pan with plastic wrap and place in the fridge for 15 minutes.

cooked rhubarb with orange zest in a glass bolw

Step 3: Cook frozen rhubarb with orange zest in microwave for 3 ½ -4 minutes or 5+ minutes.

If you are using fresh rhubarb, add 2 tbsps of water.

Drain off the excess liquid through a sieve after cooking.

rhubarb puree mixed with sugar in glass bowl

Step 4: Puree rhubarb with orange zest in food processor until smooth.
Add ½ cup of sugar to the pureed rhubarb mixture.

cream cheese, sugar, Greek yogurt, sour cream, coconut extract and melted white chocolate in a glass bowl, beaten together

Step 5: Add cream cheese, and remaining (¾ cup) white granulated sugar to the large bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer and a large bowl). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute.

Melt the white chocolate on half power (50%) for 2-3 minutes. *Be sure to check and stir at 30-second intervals, starting at 1 minute and 30 seconds. You only want to heat until just melted and stirring it helps melt it even more.

Scrape the sides of the bowl and add sour cream, coconut extract, Greek yogurt, and stir in melted white chocolate. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy.

gelatin sprinkled over water in small glass bowl

Step 6: In a small, heat-safe bowl, add the cool water and sprinkle the gelatin evenly on top. Allow the mixture to sit for 5 minutes.

* Do not dump the granules in a pile as the granules in the middle won’t dissolve or “bloom” properly.

Step 7: Heat the mixture in the microwave for about 30 seconds or until the mixture has just liquefied, but isn’t hot.

Set the gelatin aside and let it cool.

gelatin added to cream cheese mixture in a large glass bowl

Step 8: Starting on low, slowly pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.

cream cheese mixture spread onto chocolate base

Step 9: Pour cream cheese mixture over chocolate base and smooth with a spatula

rhubarb puree dollops dropped onto cream cheese mixture

Step 10: Drop dollops of rhubarb puree mixture, by the teaspoon full, over cream cheese mixture.

Or you can pour it all on and swirl, but you probably won't get a very marbled/swirled result

knife swirling rhubarb mixture into cream cheese mixture

Step 11: Use a butter knife to swirl the rhubarb mixture into the cream cheese mixture to create a marble look

Step 12: Gently tap the pan on the counter a few times to even out and get rid of any air bubbles.

Cover with plastic wrap (I use Glad Press n' Seal) and place in the fridge for at least 2 hours until set.

rhubarb bar being lifted out of pan with black spatula

Garnish with shredded coconut and orange zest (optional). Cut into 12 or 16 pieces and serve.

Expert RecipeTips

Use the right white chocolate: Don’t substitute white chocolate chips for Baker’s white chocolate. Chips contain stabilizers that prevent smooth melting and can cause the mixture to seize. Stick with Baker’s (or another baking bar) for the best texture.
Avoid seizing the white chocolate: Always keep water away from the white chocolate, the bowls, or the utensils you are using. Make sure utensils are clean and dry. Also be sure to cook the white chocolate on ½ power (50 %) in your microwave (see your microwave users manual if you're not sure how to do this), or use a double boiler on the stovetop. Be sure to stir white chocolate at regular intervals, and heat until just melted.
Microwave the rhubarb with care: If using fresh rhubarb, don’t skip the 2 tablespoons of water when microwaving—it’s key for softening and preventing scorching. For frozen rhubarb, you can skip the water, but make sure to drain off any excess liquid after cooking.
Cool the rhubarb mixture before swirling: Let the rhubarb mixture cool slightly before swirling it into the cream cheese layer. If it’s too hot, it can cause the filling to loosen or separate.
Chill thoroughly for clean cuts: To get neat, bakery-style bars, chill for at least 2 hours or overnight, and use a sharp knife wiped clean between cuts.
Don’t over-swirl: For that gorgeous marbled look, gently swirl the rhubarb into the cream cheese with a butter knife. Too much swirling will muddy the pattern.
Soften cream cheese properly: Let your cream cheese come to room temperature before mixing to avoid lumps. Cold cream cheese won’t blend as smoothly, especially in no-bake desserts.
Plan ahead: These bars are best made a day in advance to allow flavors to meld and the filling to set perfectly.

🥗 What to Eat with Cream Cheese Rhubarb Bars

I love to have these rhubarb cream cheese bars with a spring or summer meal such as these Greek Chicken Burgers or Beef on a Bun. If I'm in the mood for something lighter, they pair well with my Bacon Ranch Chicken Pasta Salad (shown) or this Cajun Chicken Avocado Mango Salad.

chicken bacon ranch pasta salad being lifted out of a flowered bowl with salad utensils

🌡️Storage

Store these Rhubarb cream cheese bars in the fridge in an airtight container for up to 5 days. This recipe can be made a couple of days in advance. You can also puree the rhubarb a day or two in advance.

These ingredients don't stand up to freezing.

rhubarb cream cheese bar on a black plate being cut into with a fork (and a bite of the bar on the fork)

❔Recipe FAQs

Can I reduce the sugar content in this recipe?

Yes, you can slightly reduce the sugar, especially in the rhubarb mixture, if you prefer a more tart flavor. However, keep in mind that sugar also affects the texture and balance with the tanginess of the rhubarb. Alternatively, you can use monkfruit instead of white sugar. But you'll only need to use half the amount.

Can I use white chocolate chips instead of Baker's white chocolate?

No, I don’t recommend using white chocolate chips for this recipe. They don’t melt as smoothly and can cause the mixture to seize. Stick with Baker’s white chocolate for the best results.

Can I make these bars ahead of time?

Absolutely. These bars can be made a couple of days in advance and stored in the fridge. You can also make the rhubarb puree a day or two ahead to save time on assembly day.

Can I use a different type of crust for these cream cheese rhubarb bars?

Yes! If you can't find chocolate baking crumbs, you can substitute regular graham cracker crumbs. The flavor will change slightly, but it’s still delicious. Or you can crush up Oreo cookies in the food processor and use those instead.

So, if you are looking for a rhubarb bar with a creamy filling and chocolatey crust, you'll love this recipe! Even my son, who is not a huge fan of rhubarb, loved this recipe! So, if you have rhubarb lovers in your life, this is one recipe the whole family will love!

📋More Rhubarb Recipes

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