STRAWBERRY RHUBARB CHEESECAKE BARS
Strawberry Rhubarb Cheesecake Bars are sweet, tangy, and creamy with a buttery crust and rich cheesecake layer. Perfect for spring desserts and gatherings.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake Layer:
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Fruit Layer:
- 1 cup strawberries chopped
- 1 cup rhubarb chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
Prepare Crust:
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a lined baking pan.
Pre-Bake Crust:
- Bake crust for 8–10 minutes. Remove and let cool slightly.
Make Cheesecake Layer:
- Beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until creamy.
Prepare Fruit Layer:
- In a bowl, mix strawberries, rhubarb, sugar, and cornstarch until well combined.
Assemble Bars:
- Spread cheesecake mixture over crust. Spoon fruit mixture evenly on top.
Bake and Chill:
- Bake for 30–35 minutes until set. Cool completely, then refrigerate for at least 2 hours before slicing.
Serve:
- Slice into bars and serve chilled.
Notes
- Make Ahead: Prepare a day in advance for best texture and flavor.
- Variations: Add a crumb topping for extra crunch.
- Serving Suggestions: Dust with powdered sugar before serving.
- Allergy-Friendly: Use gluten-free graham crackers if needed.
- Storage Tips: Store in the refrigerator for up to 3 days in an airtight container.