Description

Indulge in these irresistible Strawberry Rhubarb Cheesecake Bars featuring a buttery graham cracker crust, rich and creamy cheesecake filling, and a sweet-tart strawberry rhubarb topping. Perfect for spring and summer desserts, potlucks, picnics, holidays, and family gatherings.

Ingredients

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For the Graham Cracker Crust

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Strawberry Rhubarb Topping

2 cups rhubarb, diced
2 cups strawberries, chopped
½ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice

For the Cheesecake Filling

16 ounces (450g) cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream

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Instructions

Preheat the oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
Mix the graham cracker crumbs, sugar, and melted butter, press into the pan, and bake the crust for 8–10 minutes.
Cook the strawberry rhubarb topping until thickened, then let it cool slightly.
Beat the cream cheese, sugar, eggs, vanilla, and sour cream until smooth to make the cheesecake filling.
Pour the cheesecake batter over the cooled crust and swirl the strawberry rhubarb topping into the surface.
Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
Cool completely, then refrigerate for at least 3 hours or overnight until fully set.
Slice into bars, garnish with whipped cream or fresh strawberries if desired, and serve chilled.

Notes

Chill the cheesecake bars for at least 3 hours before slicing for the cleanest cuts.

Use fresh strawberries and rhubarb for the best flavor and texture.

Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 25
Cook Time: 45
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bars per serving
Calories: 280 calories