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