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strawberry rhubarb cheesecake bars

Delicious Strawberry Rhubarb Cheesecake Bars You'll Crave

These strawberry rhubarb cheesecake bars combine creamy cheesecake, tart rhubarb, and sweet strawberries, topped with a crunchy crumble, creating a perfect seasonal dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 stick Butter softened; substitute with coconut oil for dairy-free
  • 0.5 cup Brown Sugar substitute with white sugar if necessary
  • 0.5 teaspoon Cinnamon consider nutmeg for a different spice
  • 0.25 teaspoon Salt sea salt or kosher salt
  • 1 cup Flour gluten-free flour can be used
  • 1 cup Oats use quick oats for a finer texture
For the Cheesecake Filling
  • 16 ounces Cream Cheese vegan cream cheese is a substitute
  • 0.75 cup Sugar any granulated sweetener works
  • 0.5 cup Yoghurt sour cream can be used
  • 0.5 cup Heavy Cream use coconut cream for dairy-free
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs silken tofu is a great vegan substitute
  • 2 tablespoons Cornstarch tapioca starch can replace it
For the Fruit Layer
  • 2 cups Rhubarb chopped; extra strawberries can substitute
  • 2 cups Strawberries chopped; any fresh berry can be used
  • 1 tablespoon Tapioca Starch cornstarch can be used

Equipment

  • 8-inch square baking tray
  • Mixing bowls
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8" square baking tray with butter and parchment paper.
  2. In a large mixing bowl, cream together butter, brown sugar, cinnamon, and salt until light and fluffy.
  3. Mix in the flour and oats until combined, then reserve one-third for the topping and press the rest into the base of the tray.
  4. Chill the crust in the freezer for 10 minutes, then bake for 15 minutes until golden.
  5. In another bowl, beat cream cheese until smooth, then combine with sugar, yoghurt, heavy cream, and vanilla.
  6. Add the eggs one at a time, mixing well, then incorporate cornstarch until smooth.
  7. Pour the cheesecake filling over the baked crust and spread it evenly.
  8. Combine rhubarb, strawberries, sugar, and tapioca starch in a bowl, then spoon over the cheesecake layer.
  9. Sprinkle the reserved crumble mixture over the fruit layer evenly.
  10. Bake for 30-35 minutes until the crumble is golden and the cheesecake is mostly set.
  11. Allow to cool at room temperature, then chill for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Serve with whipped cream or vanilla ice cream for extra indulgence.

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