These creamy No Bake Rhubarb Cream Cheese 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 perfect for bringing along to a potluck or backyard BBQ! It can be made with fresh or frozen rhubarb.
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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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 rhubarb bar works great with either (I tested it with both).
🥘Ingredients
You will need the following ingredients for this no bake rhubarb bar recipe:
- 2 cups chocolate baking crumbs
- ¼ cup unsalted butter, melted
- 7 gram package of gelatin crystals * I use Knox brand
- ¼ cup cool water
- 16 oz cream cheese 2-8 oz packages, room temperature (softened) *I use light cream cheese
- ½ cup sour cream *I use light sour cream
- 1 ½ cups Greek yogurt *I use non-fat Greek yogurt
- 1 ¼ cups white granulated sugar
- 3 cups frozen rhubarb or 2 ½ cups fresh - add 2 tbsps of water if cooking fresh
- 6 oz bakers white chocolate, melted *do NOT use white chocolate chips!
- ¾ teaspoon coconut extract (affiliate link)
- ¾ teaspoon orange zest
🔪Instructions
Prep: Spray a 9X13 pan with non-stick cooking spray
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.
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.
Step 3: Cook frozen rhubarb with orange zest in microwave for 3 ½ -4 minutes or 5+ minutes if using frozen rhubarb. If using fresh add 2 tbsps water when cooking fresh rhubarb in microwave.
Drain off the excess liquid through a sieve after cooking.
Step 4: Puree rhubarb with orange zest in food processor until smooth.
Add ½ cup of sugar to pureed rhubarb mixture.
Step 5: Place cream cheese, and remaining (¾ cup) white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (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.
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.
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.
Step 9: Pour cream cheese mixture over chocolate base and smooth with a spatula
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
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.
Garnish with shredded coconut and orange zest (optional). Cut into 12 or 16 pieces and serve.
📖Variations & Substitutions
- Cream Cheese-you can use full-fat, light or fat-free
- Greek yogurt -you can use full-fat, light or fat-free
- Sour cream- you can use full-fat, light or fat-free
- Base - you can use regular graham cracker crumbs instead of chocolate or Oreo baking crumbs
- 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
🍽Equipment
You will need a large mixing bowl, mixing spoons, a spatula, a sharp knife, a cutting board, a food processor or blender, an electric mixer (hand or stand mixer), and a 9x13 pan for these amazing rhubarb cheesecake bars. *See recipe card for recommended equipment links and photos
🌡️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.
👪 Serving Size
This recipe makes 12 servings. However, you can cut the pieces smaller to get more servings (16). You can also half (use an 8x8 square baking dish) double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like, and the ingredient quantities will automatically adjust. *If you increase the recipe, you'll need additional pans.
Top tip
To avoid your white chocolate seizing, always keep water away from the white chocolate, the bowls, or the utensils you that 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.
❔FAQ
Yes, you can use monkfruit instead of white sugar.
🥗 Pairing
These are my favorite meals to serve with these rhubarb bars:
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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!
📋 No Bake Rhubarb Cream Cheese Bars Recipe
Equipment
Ingredients
Base:
- 2 cups chocolate baking crumbs ( Oreo or another brand)
- ¼ cup cup unsalted butter melted
Filling:
- 7 gram -package of gelatin crystals I use Knox brand*
- ¼ cup cup cool water
- 16 oz cream cheese 2-8 oz packages, room temperature (softened) *I use light cream cheese
- ½ cup sour cream *I use light sour cream
- 1 ½ cups Greek yogurt * I use non-fat Greek yogurt
- 1 ¼ cup white granulated sugar
- 3 cups frozen rhubarb or 2 ½ cups fresh - add 2 tbsps of water if cooking fresh
- 6 oz bakers white chocolate melted *do NOT use white chocolate chips!
- ¾ teaspoon coconut extract
- ¾ teaspoon orange zest
Instructions
Base:
- 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.
- Spray a 9X13 pan with non-stick cooking spray and press chocolate mixture into the bottom of pan, flattening with a spatula. Neatly taper the edges. Cover the pan with plastic wrap and place in the fridge for 15 minutes
Filling:
- Cook frozen rhubarb with orange zest in microwave for 3 ½ -4 minuter or 5+ minutes if using frozen rhubarb. *If using fresh rhubarb, add 2 tbsps water when cooking.Drain off excess liquid through sieve after cooking.*Skip the orange zest for a purer rhubarb taste!
- Puree rhubarb in food processor (or blender) until smooth. Add ½ cup of sugar to pureed rhubarb.
- Place cream cheese, add remaining (¾ cup) white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (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%) in your microwave 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 white chocolate.
- In a small, heat-safe bowl, add the cold 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.
- 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.
- 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.
Asssembly:
- Pour cheesecake batter into the pan, over the crust, and level with a spatula.
- Drop several dollops of rhubarb mixture onto the cream cheese layer, to get a more marbled effect. Or simply pour it on top.
- Swirl in with a butter knife. Don’t over-mix or it will lose the swirled effect.
- Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap or lid and refrigerate for at least 2 hours or overnight.
Notes
Nutrition
📋More Rhubarb Recipes
Looking for other recipes like this? Try these:
Terri Gilson
When I took these to work, everyone loved them! 2 of my colleagues that said they didn't even like rhubarb, loved them!