Strawberry Rhubarb Cheesecake Bars

Spring’s best flavor duo shines in these strawberry rhubarb cheesecake bars. With a buttery pecan crust, a creamy cheesecake filling, and a tart, sticky and sweet strawberry rhubarb jam on top, there are three decadent layers to love, each adding its own unique flavor and texture so every bite is wonderfully complex.

These rhubarb strawberry cream cheese bars come from Amanda Scarlati in Sandy, Utah. Her recipe for the homemade jam takes these bars over the top, especially with in-season strawberries and rhubarb for the freshest, brightest flavors.

Ingredients for Strawberry Rhubarb Cheesecake Bars

• All-purpose flour: Just 1 cup of all-purpose flour creates the structure for the buttery cheesecake crust.
• Sugars: We use both brown sugar and granulated sugar in the three layers of the cheesecake bars. Make sure you have enough of each for all three measurements.
• Butter: Cube one stick of butter and keep it refrigerated until you’re ready for it.
• Pecans: Finely chop the pecans so they’re easier to eat. I like to toast the nuts to bring out their sweet, nutty flavor, but it’s not necessary.
• Cream cheese: Soften the cream cheese to room temperature before mixing it. That way, you can knock the lumps out much more easily.
• Egg: Lightly beat the egg beforehand so you don’t have to mix it as much in the cheesecake filling. Overmixing an egg in the cheesecake filling can create too much volume, causing the filling to puff up during baking, deflate after and crack.
• Rhubarb: Fresh rhubarb is available as early as spring and usually lasts until late May. At the grocery store or farmers market, look for firm, shiny stalks.
• Strawberries: Always clean strawberries very well, then hull the strawberries to remove their white cores, green leaves and stems.

Directions

Step 1: Make the crust

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment, letting the ends extend up the sides. In a small bowl, whisk together the all-purpose flour, brown sugar and salt. Cut the butter into the flour until it’s crumbly, then stir in the pecans.

Step 2: Pat into the pan

Press the crust into the bottom of the prepared pan. Bake it until the edges are just beginning to brown, 12 to 15 minutes. Cool the crust completely to room temperature on a wire rack.

Step 3: Make the filling

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until it’s completely smooth. Beat in the 2% milk, lemon juice, vanilla extract and salt until combined. Add the egg, beating on low speed just until blended.

Editor’s Tip: Make sure the cream cheese is thoroughly beaten so there are no lumps; they’re hard to get out after you add everything else. Conversely, try to beat the egg in the filling as little as possible—just until it’s mixed.

Step 4: Spread onto the crust

Pour the filling over the cooled crust and use a mini offset spatula, the back of a spoon or a rubber spatula to spread it out evenly to all four corners.

Step 5: Bake

Bake the cheesecake until the filling is set, 15 to 20 minutes. Cool the cheesecake on a wire rack for one hour.

Step 6: Make the jam

Meanwhile, prepare the jam. In a small saucepan, whisk together the granulated sugar and cornstarch. Add the strawberries, rhubarb and lemon juice. Bring the mixture to a boil, then reduce the heat. Simmer the jam, uncovered, until the mixture begins to thicken, six to eight minutes. Cool the jam completely to room temperature.

Step 7: Add the jam and chill overnight

Spread the strawberry-rhubarb jam evenly over the filling. Cover the cheesecake with storage wrap and refrigerate until set, about eight hours or overnight.

Step 8: Slice and serve

Remove the storage wrap from the top of the cheesecake bars. Using the parchment, carefully lift and remove the cheesecake from the baking pan. Cut the cheesecake into bars for serving. Enjoy!

Recipe Variations

• Try a different fruit: Feel free to use a jam flavor other than strawberry rhubarb. Homemade raspberry, apple, blackberry or blueberry jam would also be wonderful on these cheesecake bars.
• Change the nuts: Not a fan of pecans? Try slivered almonds, pistachios, macadamia nuts or hazelnuts instead.
• Make them gluten-free: To make these rhubarb strawberry cream cheese bars gluten-free, use a gluten-free flour blend in place of the all-purpose flour. Also, double-check that all packaged ingredients are gluten-free.

How to Store Strawberry Rhubarb Cheesecake Bars

Store strawberry rhubarb cheesecake bars in the fridge for up to four days. Make sure they’re very well-covered—whether in an airtight container or wrapped in storage wrap—as the cheesecake can absorb lingering fridge smells.

Can you make strawberry rhubarb cheesecake bars ahead of time?

Yes, you can make strawberry rhubarb cheesecake bars the day before serving. I’d avoid baking them before then, as the crust could become soggy.

Strawberry Rhubarb Cheesecake Bar Tips

Can you use frozen strawberries or rhubarb instead of fresh?

Yes, you can use frozen strawberries or rhubarb instead of fresh. Before using, thaw the frozen fruits and drain the excess liquid without pressing down on the fruits.

How do you cut perfect slices of rhubarb strawberry cream cheese bars?

To cut perfect slices of strawberry rhubarb cheesecake bars, rinse a sharp chef’s knife under hot water, then carefully wipe it dry. Make the first slice, then rinse the knife under hot water again to wash away any food debris. Carefully wipe it dry again, then repeat the steps. The hot knife will easily slice through the layers, making sharp, precise edges.

How do you serve strawberry rhubarb cheesecake bars?

Serve strawberry rhubarb cheesecake bars chilled from the fridge. They’re perfect as-is, but I love them with a little homemade whipped cream, creme fraiche, lemon zest or a scoop of strawberry ice cream.