Strawberry Rhubarb Cheesecake Bars

These Strawberry Rhubarb Cheesecake Bars are a perfect harmony of tart rhubarb, sweet strawberries, and luscious vanilla cheesecake, all layered on a buttery shortbread crust. They’re easy to make, slice beautifully, and deliver classic spring flavors in every creamy, fruity bite.

Why You’ll Love This Recipe

• Combines cheesecake richness with fresh fruit tang
• Simple layered bar format—no springform pan required
• Easy to slice, serve, and transport
• Great for potlucks, brunches, or dessert tables
• Perfect use for seasonal rhubarb and strawberries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

• All-purpose flour
• Granulated sugar
• Salt
• Cold unsalted butter, cubed

Cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Egg
• Vanilla extract
• Sour cream or Greek yogurt

Strawberry rhubarb topping:

• Fresh rhubarb, chopped
• Fresh strawberries, hulled and chopped
• Granulated sugar
• Cornstarch
• Lemon juice
• Vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Make the crust: Mix flour, sugar, and salt. Cut in butter until crumbly. Press into the pan and bake for 15 minutes.
3. Prepare the fruit topping: In a saucepan, combine rhubarb, strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until soft and jammy (about 8–10 minutes). Stir in vanilla and let cool slightly.
4. Make cheesecake layer: Beat cream cheese and sugar until smooth. Mix in egg, vanilla, and sour cream until combined.
5. Assemble bars: Spread cheesecake mixture over pre-baked crust. Spoon the fruit mixture over the cheesecake layer and swirl gently.
6. Bake: Return to oven and bake for 25–30 minutes, or until set. Cool completely, then refrigerate for at least 2 hours before slicing.

Servings and timing

• Servings: 9–12 bars
• Prep time: 20 minutes
• Bake time: 45 minutes total
• Chill time: 2 hours
• Total time: ~3 hours 15 minutes

Variations

• Use raspberry or blueberry instead of strawberry for a twist
• Add a crumb topping with oats and brown sugar
• Swap Greek yogurt for sour cream for added tang
• Add a pinch of cinnamon to the fruit layer
• Drizzle with white chocolate or icing for a decorative touch

Storage/reheating

• Storage: Refrigerate in an airtight container for up to 5 days
• Freezing: Freeze bars before slicing, then wrap individually. Thaw overnight in fridge
• Reheating: Not necessary—these are best served chilled

FAQs

1. Can I use frozen fruit?

Yes, just thaw and drain excess liquid before cooking the topping.

2. Can I double the recipe?

Yes, use a 9×13″ pan and adjust baking time by 5–10 minutes.

3. How do I prevent cracks in the cheesecake layer?

Avoid over-mixing and cool slowly; cracks will be hidden by the topping.

4. Can I make these gluten-free?

Use a 1:1 gluten-free flour blend in the crust.

5. What’s the best knife to cut these cleanly?

Use a hot, clean knife and wipe between slices.

6. Can I make them a day ahead?

Absolutely—they taste even better after chilling overnight.

7. Should the fruit topping be thick or runny?

Thick and jam-like so it doesn’t sink or spread too much.

8. Can I omit the fruit topping?

Yes, or substitute with lemon curd or another fruit compote.

9. Can I use a graham cracker crust?

You can, but it won’t hold up as firmly in bar form.

10. Can I swirl the topping or layer it fully?

Both work! Swirling gives a marbled look; layering gives distinct fruit topping.

Conclusion

Strawberry Rhubarb Cheesecake Bars bring the best of spring produce and rich cheesecake flavor into an easy, sliceable dessert. Whether you’re making them for a gathering or just to celebrate the season, these bars offer a perfect balance of tart, sweet, and creamy. They’re sure to be a hit!

Print