Description
These Strawberry Rhubarb Cheesecake Bars combine creamy cheesecake, sweet tart fruit, and a buttery crumble for the perfect spring dessert.
Ingredients
For the crust and crumble
- 1 cup all purpose flour
- 1 cup oats (Old fashioned oats give the best texture.)
- 1/2 cup brown sugar
- 1/4 teaspoon salt (A pinch of salt.)
- 1/2 teaspoon baking powder
- 1/2 cup cold butter (Keep the butter cold for the crumble.)
- 1/2 teaspoon cinnamon (Optional, if you like.)
For the cheesecake layer
- 8 ounces cream cheese (Softened to room temperature.)
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 tablespoon sour cream or Greek yogurt (Optional but nice.)
For the strawberry rhubarb layer
- 2 cups strawberries (Fresh or frozen.)
- 2 cups rhubarb (Fresh or frozen.)
- 1/2 cup sugar
- 2 tablespoons cornstarch (Helps thicken the fruit layer.)
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prep the pan by lining an 8×8 inch pan with parchment paper.
- In a mixing bowl, combine flour, oats, brown sugar, salt, baking powder, and cinnamon. Cut in the cold butter until the mixture looks crumbly. Press about two thirds of this mixture into the bottom of the prepared pan.
- Bake the crust for about 10 minutes until set.
Cheesecake Layer
- In a separate bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla, mixing just until incorporated. Stir in the sour cream or yogurt if using, and gently spread the cream cheese mixture over the warm crust.
Fruit Layer
- In a small saucepan, combine strawberries, rhubarb, sugar, and lemon juice over medium heat, cooking until juicy. Mix cornstarch with a splash of water, stir into the fruit, and cook until thickened. Allow to cool for a few minutes, then spoon over the cheesecake layer.
Topping and Final Baking
- Sprinkle the remaining crumble mixture over the top of the fruit layer. Bake for 30 to 40 minutes until the top is golden and the middle has set.
- Allow to cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.
Notes
These bars taste better the next day. Store in an airtight container for up to 5 days. Freeze individually wrapped slices for about 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Cuisine: American, Bakery