Strawberry Rhubarb Cheesecake Bars are the ultimate fusion of sweet, tart, and creamy, delivering a dessert that’s as beautiful as it is delicious. Have you ever found yourself craving something refreshing yet rich, fruity yet indulgent? These cheesecake bars hit every note perfectly. The classic combination of strawberries and rhubarb is elevated with a silky cream cheese filling and a buttery pecan crust, making each bite a sensory delight. Whether you’re baking for a spring brunch or a summer gathering, these bars are guaranteed to impress. Their vibrant layers and balanced flavors make them a standout addition to any dessert table.
Why You’ll Love This Recipe
- Perfect Flavor Combo: Sweet strawberries and tangy rhubarb create a magical contrast.
- Creamy Cheesecake Layer: Smooth and luscious cream cheese filling adds richness.
- Nutty, Buttery Crust: A crunchy pecan shortbread crust brings texture and flavor.
- Easy to Slice and Serve: Great for potlucks, parties, and make-ahead dessert options.
- Visually Stunning: Vibrant pink jam topping makes these bars as pretty as they are tasty.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- Dash of kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup finely chopped pecans
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons 2% milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Dash of kosher salt
- 1 large egg, room temperature, lightly beaten
For the Strawberry Rhubarb Jam:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/3 cups chopped fresh strawberries
- 1 1/3 cups sliced fresh or frozen rhubarb
- 1 tablespoon lemon juice
How to Make Strawberry Rhubarb Cheesecake Bars
- Make the Crust
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, letting the ends extend up the sides. In a small bowl, combine the flour, brown sugar, and a pinch of salt. Cut in cold butter until crumbly. Stir in chopped pecans. Firmly press the mixture into the base of your lined baking pan. Bake for 12–15 minutes, until lightly golden. Let cool completely. - Prepare the Cheesecake Layer
In a large bowl, whip together the cream cheese and sugar until the texture is creamy and smooth. Stir in the milk, lemon juice, vanilla, and a pinch of salt, blending until fully incorporated. Stir in the beaten egg just until combined. Pour over the cooled crust and spread evenly. Bake for 15 to 20 minutes, or until the cheesecake layer is set and no longer jiggly. Let cool for 1 hour on a wire rack. - Cook the Jam Topping
In a small saucepan, combine sugar and cornstarch. Stir in strawberries, rhubarb, and lemon juice. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 6–8 minutes or until thickened. Allow to cool completely. - Assemble and Chill
Spread the cooled jam over the cheesecake layer. Cover and chill in the refrigerator for at least 8 hours, or overnight, until the layers are fully set. Use the parchment to lift out of the pan and cut into 16 squares before serving.
Helpful Tips
- Use Room Temperature Ingredients: This helps the cheesecake mix more smoothly.
- Cool Completely: Let each layer cool before adding the next for the best structure.
- Clean Cuts: Use a sharp knife dipped in hot water and wiped dry between cuts.
- Don’t Skip Chilling: Overnight chilling gives the best texture and flavor integration.
Substitutions And Variations
- Gluten-Free: Swap regular flour with a 1:1 gluten-free flour blend.
- Nut-Free Crust: Omit pecans or use oats or crushed pretzels as an alternative.
- Different Fruits: Try raspberries or blueberries with rhubarb for a fun twist.
- Low-Sugar: Use a sugar substitute suitable for baking to reduce overall sugar content.
Frequently Asked Questions
Can I use frozen fruit?
Yes, frozen strawberries and rhubarb work well. Just thaw and drain them before use to avoid excess moisture.
Why does my cheesecake layer crack?
Overbaking or sudden cooling can cause cracks. Bake until just set and cool gradually.
Can I freeze these bars?
Absolutely. Wrap them individually and freeze for up to one month. Thaw in the fridge overnight.
Storage Instructions
- Refrigeration: Keep the bars in a sealed container in the fridge for up to five days.
- Freeze: Wrap each bar in plastic wrap and place in a freezer-safe container. Thaw before serving.
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Conclusion
These Strawberry Rhubarb Cheesecake Bars are the perfect marriage of creamy, fruity, and crunchy textures—all in a single square. Whether you’re a cheesecake lover or a fruit dessert fanatic, this recipe delivers a satisfying balance that’s bound to be a hit. Give them a try and experience why this classic combination never goes out of style.
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Strawberry Rhubarb Cheesecake Bars
- Total Time: 8 hours 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Strawberry Rhubarb Cheesecake Bars combine a buttery pecan crust, creamy cheesecake filling, and a fresh strawberry rhubarb jam topping. Perfect for make-ahead desserts, picnics, or family gatherings. Slice into bars and serve chilled for a refreshing, satisfying treat. Try it today and impress your crowd!
Ingredients
Crust:
1 cup all-purpose flour
1/3 cup packed brown sugar
Dash of kosher salt
1/2 cup cold unsalted butter, cubed
1/3 cup finely chopped pecans
Cheesecake Layer:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
2 tablespoons 2% milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash of kosher salt
1 large egg, room temperature, lightly beaten
Strawberry Rhubarb Jam:
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/3 cups chopped fresh strawberries
1 1/3 cups sliced fresh or frozen rhubarb
1 tablespoon lemon juice
Instructions
- Make the Crust
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, letting the ends extend up the sides. In a small bowl, combine the flour, brown sugar, and a pinch of salt. Cut in cold butter until crumbly. Stir in chopped pecans. Firmly press the mixture into the base of your lined baking pan. Bake for 12–15 minutes, until lightly golden. Let cool completely. - Prepare the Cheesecake Layer
In a large bowl, whip together the cream cheese and sugar until the texture is creamy and smooth. Stir in the milk, lemon juice, vanilla, and a pinch of salt, blending until fully incorporated. Stir in the beaten egg just until combined. Pour over the cooled crust and spread evenly. Bake for 15 to 20 minutes, or until the cheesecake layer is set and no longer jiggly. Let cool for 1 hour on a wire rack. - Cook the Jam Topping
In a small saucepan, combine sugar and cornstarch. Stir in strawberries, rhubarb, and lemon juice. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 6–8 minutes or until thickened. Allow to cool completely. - Assemble and Chill
Spread the cooled jam over the cheesecake layer. Cover and chill in the refrigerator for at least 8 hours, or overnight, until the layers are fully set. Use the parchment to lift out of the pan and cut into 16 squares before serving.
Notes
For clean slices, use a sharp knife dipped in warm water.
Bars can be frozen for up to one month; thaw in the refrigerator.
You may substitute strawberries or rhubarb with other seasonal fruits.
- Prep Time: 30 minutes
- Cook Time: 15 minutes +Time (Chill): 8 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 15g
- Protein: 3g