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Strawberry Rhubarb Cheesecake Bars

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Tangy strawberry-rhubarb cheesecake bars loaded with sweet berries on a buttery crust—bright and indulgent in every bite.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 4 Tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and chopped
  • 1 cup rhubarb, finely chopped
  • 2 Tbsp granulated sugar (for fruit)
  • 1 Tbsp cornstarch
  • Zest of ½ lemon (optional, for brightness)

Instructions

  1. Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan and grease lightly.
  2. Mix graham crumbs and melted butter; press into pan bottom. Bake 8 min, then cool slightly.
  3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then add vanilla and lemon zest.
  4. In another bowl, toss strawberries and rhubarb with 2 Tbsp sugar and cornstarch.
  5. Spoon half the cheesecake batter over cooled crust, smooth evenly.
  6. Distribute berry mixture over batter, then dollop remaining batter on top. Gently swirl with a knife.
  7. Bake 30–35 min until edges set but center still slightly wobbly.
  8. Cool in pan, then refrigerate at least 2 hrs (or overnight) to fully set.
  9. Cut into bars and serve chilled or at room temperature.

Notes

  • Ensure rhubarb is finely chopped so it blends well.
  • Allow full chilling for clean cuts and best texture.
  • Make ahead—stores covered in fridge for up to 4 days, or freeze up to 1 month.
  • Optional drizzle: warm a bit of jam and brush on top before serving.

Nutrition

Find it online: https://ukfinda.com/strawberry-rhubarb-cheesecake-bars/