Strawberry Rhubarb Cheesecake Bars

Any rhubarb fans out there? I have to admit, I wasn’t until just recently. My husband, on the other hand, has been a long time fan. He loves rhubarb and it’s tart, sweet flavor. I came up with this recipe, especially for him. These Strawberry Rhubarb Cheesecake Bars are a Summer treat that you won’t soon forget. Sweet and tart, the strawberry rhubarb jam is layered on top of rich and creamy cheesecake that is set atop of a buttery pecan shortbread crust.

If you have never tried rhubarb before, until it is cooked, it is extremely sour and slightly bitter. When you cook the rhubarb though, it takes on a whole different flavor. It becomes sweet and tangy and pairs extremely well with strawberries. Strawberries add another sweetness level to it and mixed with the rhubarb and a little sugar, it becomes the most delicious Summer flavor.

Make sure when you are making this that your butter and cream cheese are room temperature. This is really important to make sure that the ingredients combine together well. It also makes sure that your cheesecake filling is not lumpy. It’s also important you completely cool each layer before adding to the next. Lastly, I recommend chilling these once they are assembled, for at least 2 hours or more. Overnight would even be better to make sure they are set properly. 

If you haven’t tried this delicious combo, run to the store and grab some rhubarb and try your hand at these bars. They are great for a Summer picnic, weekend treat or everyday sweet craving.

Strawberry Rhubarb Cheesecake Bars

These Strawberry Rhubarb Cheesecake bars are layered with a buttery pecan shortbread crust, rich & creamy cheesecake filling and sweet & tangy strawberry rhubarb jam.

4.34 from 3 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 16 Pieces

Calories: 205kcal

Ingredients

Pecan Shortbread Crust

• 1/3 cup unsalted butter, room temperature
• 1/3 cup brown sugar
• pinch kosher salt
• 1 cup all-purpose flour
• 1/3 cup chopped pecans

Cheesecake Filling

• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• pinch kosher salt
• 1 large whole egg
• 2 Tablespoon milk
• 1 Tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Strawberry Rhubarb Jam

• 2 cups strawberries, chopped
• 2 cups rhubarb, sliced
• 1 1/2 Tablespoon lemon juice
• 3/4 cup white sugar
• 3 Tablespoons cornstarch

Instructions

Pecan Shortbread Crust

• Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.
• In a medium-sized bowl, cream together butter and brown sugar with a hand mixer. Add salt and flour and continue to mix until flour is incorporated. Add chopped pecans and stir until just combined. The mixture will be crumbly.
• Press mixture into the bottom of the prepared pan and press down until mixture comes together to form an even crust at the bottom of the pan.
• Bake crust in the oven for 8-10 minutes until the edges just start to brown. Remove from the oven and cool completely. 

Cheesecake Filling

• In a medium bowl, beat together cream cheese, sugar, salt, and egg until combined with a hand mixer. Add milk, lemon juice, and vanilla to the mixture and beat together until well combined. 
• Pour cheesecake filling onto cooled crust and bake in 350-degree oven for 25 minutes. Remove from the oven and cool completely. Refrigerate until jam is completed. 

Strawberry Rhubarb Jam

• In a medium saucepan, combine strawberries, rhubarb, and lemon juice. Simmer fruit for about 10-12 minutes, stirring occasionally, until fruit is soft and broken down. 
• In a small bowl, mix together sugar and cornstarch and add to fruit mixture. Stir to combine and turn up the heat to bring fruit mixture to a boil. Boil for 1-2 minutes, stirring frequently, until mixture is thickened. Use a fork to mash up any large pieces of fruit and cool jam completely. 
• Once the jam is cooled, spread it over the top of the cheesecake filling and refrigerate for a minimum of 2 hours to make sure bars are set. 
• Once bars are set, cut bars into 16 pieces. 

Notes

For larger squares, cut bars into 9 pieces instead of 16.

Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

If you make any of my recipes, remember to snap a pic, tag it with #SaporitoKitchen and share it on social media.

I love seeing all of your creations!

Instagram: @SaporitoKitchen

Facebook: Saporito Kitchen

 Twitter: @SaporitoKitchen

Pinterest: Saporito Kitchen

 Pin This Recipe Now!