These No Bake Rhubarb Cream Cheese Bars are a unique symphony of rhubarb, white chocolate, orange, and coconut flavors in a dreamy cream cheese filling, on top of a delicious chocolate graham crust. They are an ideal spring or summer dessert and perfect for bringing along to a potluck or backyard BBQ!
In a medium bowl, combine chocolate baking crumbs or regular graham cracker crumbs and add ÂĽ 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 (Âľ 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
*Please post contents for important recipe information, substitutions and tips!Â