📋 No Bake Cream Cheese Rhubarb Bars Recipe

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

5 from 1 vote

📋 No Bake Cream Cheese Rhubarb Bars Recipe

These No Bake Cream Cheese Rhubarb 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 BB

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword bars, cream cheese, rhubarb, squares

Special Diet Vegetarian

Prep Time 20

refrigeration 2

Total Time 2 20

Servings servings

Calories 369kcal

Author Terri Gilson

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

US Customary - Metric

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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.
2 cups chocolate baking crumbs, ¼ cup cup unsalted butter
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!
3 cups frozen rhubarb, ¾ teaspoon orange zest
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.
1 ¼ cup white granulated sugar, 16 oz cream cheese
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.
6 oz bakers white chocolate
Scrape the sides of the bowl and add sour cream, coconut extract Greek yogurt and stir in white chocolate.
½ cup sour cream, 1 ½ cups Greek yogurt, ¾ teaspoon coconut extract
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.
7 gram -package of gelatin crystals, ¼ cup cup cool water
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.

Garnish:

Garnish with orange peel and/or shaved coconut if desired.

Notes

Expert Recipe Tips:

- 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 the 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.

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

Nutrition