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    Home » Recipes » Baking + Desserts

    Strawberry Rhubarb Cheesecake Bars

    Published: May 25, 2021 · Modified: Aug 1, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    overhead and side view of strawberry rhubarb cheesecake layered bars.

    These strawberry rhubarb cheesecake bars are a favorite summertime treat. Buttery pecan shortbread crust is topped with creamy cheesecake filling and then finished off with a sweet and tangy homemade strawberry rhubarb jam.

    strawberry rhubarb cheesecake bar sitting on a cutting board with a bite taken from it.

    This post was originally published in May 2018 and has been updated for content.

    My husband is a huge fan of rhubarb, so I made this recipe for him a few years ago. They are one of my favorite things to make during rhubarb season and have become a favorite summer dessert!

    Serve these tasty strawberry rhubarb cheesecake bars with buttermilk fried chicken sandwiches, homemade sloppy joes or baked chicken broccoli alfredo.

    Jump to:
    • 🍓 Ingredient notes
    • 📋 Substitutions and Variations
    • 🥣 Step by step instructions
    • ⭐ Expert tips
    • ⏲️ Make ahead and storage suggestions
    • 🍪 More dessert recipes
    • 📖 Recipe
    • 💬 Comments

    🍓 Ingredient notes

    • Shortbread crust - This homemade crust is made using a shortbread dough with pecans in it. It takes less than 5 minutes to prepare and makes a delicious base for these bars.
    • Cheesecake filling - The homemade cheesecake filling in these bars takes just 5 minutes to put together while the crust is cooking. It's slightly sweet and rich and goes perfectly with the strawberry rhubarb jam.
    • Strawberry rhubarb jam - The homemade jam topping is made using fresh strawberries and rhubarb. Rhubarb has an extremely sour and almost bitter taste to it, however, when cooked, it becomes sweet and tangy. This pairs perfectly with the sweet strawberries for the ultimate finish to this tasty dessert.

    📋 Substitutions and Variations

    • No nuts - The pecans can be omitted from the shortbread crust for a nut free version of these bars.
    • Different fruit - Blueberries, raspberries, or cherries can be used instead of strawberries or rhubarb. Homemade blackberry jam would also be a great topping!
    • Pre-made jam - If you aren't up to making your own jam, your favorite store bought jam or even pie filling can be used instead.

    🥣 Step by step instructions

    First, combine all of the ingredients for the crust in a food processor and pulse to mix together. Place mixture into an 8" square pan that has been lined with parchment paper. Press down the mixture into one even layer and bake for 5 minutes.

    While the crust is baking, rinse out the food processor and combine all of the cheesecake ingredients into it. Pulse to combine everything together until the mixture is creamy.

    hand holding shortbread crusdt and cheesecake filling on a rubber spatula over food processor.

    Remove the crust from the oven and pour the cheesecake filling on top of it. Place it back in the oven to cook for an additional 18-20 minutes until the top is no longer shiny and the middle is no longer jiggly.

    While the cheesecake is cooking, mix together the ingredients for the jam in a pot and heat until it starts to bubble. Reduce the heat and allow the mixture to simmer for about 10-12 minutes, until thickened.

    baked cheesecake filling in pan and finished strawberry rhubarb jam in a pot with wooden spoon.

    Place the cheesecake and the jam in the refrigerator to cool for 1 hour and then spread the cooled jam over the cheesecake filling. Return the pan to the refrigerator to chill before slicing, for a minimum of 2 hours over overnight for best results.

    wooden spoon spread strawberry rhubarb jam on cheesecake bars and cut bars on parchment paper.

    ⭐ Expert tips

    • Instead of using a food processor, a mixing bowl and hand mixer can be used to mix together the crust and filling. Chop the pecans finely before mixing them into the other crust ingredients.
    • Make sure both your butter for the crust and the cream cheese for the cheesecake filling have been brought to room temperature. This will help to make sure both the crust and filling mixture together smoothly.
    • When mixing the crust, the pecans should be finely chopped and mixture should hold together when you squeeze it in your hand.
    • Make sure to scrape the sides of the food processor when mixing the cheesecake filling so everything is well combine.
    • When cooking the jam, stir and mash the fruit down frequently until the mixture is soft and no large chunks of fruit remain.
    • Bars can be cut into 9 pieces for larger servings or 16 pieces for smaller bite sized servings.
    stack of strawberry rhubarb cheesecake bars next to fresh strawberries

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⏲️ Make ahead and storage suggestions

    These strawberry rhubarb cheesecake bars are best when made ahead. They will keep in an airtight container for 3-5 days and should be stored in the refrigerator.

    🍪 More dessert recipes

    If you loved this recipe for my strawberry rhubarb cheesecake bars, check out these other desserts that I know you will love too!

    • Raspberry Cannoli Cupcakes
    • Boston Cream Pie from Scratch
    • Tiramisu Cheesecake Brownies
    • Italian Blueberry Crostata

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    Strawberry Rhubarb Cheesecake Bars

    Amanda
    These strawberry rhubarb cheesecake bars are a favorite summertime treat. A buttery pecan shortbread crust is topped with homemade cheesecake filling and then finished off with a sweet and tangy strawberry rhubarb jam!
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Chilling Time 3 hrs
    Total Time 3 hrs 40 mins
    Course Dessert
    Cuisine American
    Servings 9 servings
    Calories 377 kcal

    Ingredients
      

    Shortbread Crust

    • ⅓ cup unsalted butter room temperature
    • ⅓ cup brown sugar
    • 1 cup all purpose flour
    • ⅓ cup chopped pecans
    • 1 pinch kosher salt

    Cheesecake Filling

    • 8 ounces cream cheese room temperature
    • ¼ cup granulated sugar
    • pinch kosher salt
    • 1 large egg
    • 1 Tablespoon lemon juice
    • ½ teaspoon vanilla extract

    Strawberry Rhubarb Jam

    • 2 cups fresh strawberries chopped
    • 2 cups fresh rhubarb chopped
    • 1 Tablespoon lemon juice
    • ¾ cup white sugar
    • 3 Tablespoons cornstarch

    Instructions
     

    Shortbread Crust

    • Preheat the oven to 350˚ and line an 8" square pan with parchment paper.
    • Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.
    • Press the crust mixture down into the prepared baking pan to form an even layer and bake in the preheated oven for 5 minutes while the cheesecake filling is prepared.

    Cheesecake Filling

    • Rinse out the food processor and combine all of the ingredients for the filling in it. Pulse a few times to combine the ingredients, then scrape down the sides and pulse a few more times to ensure everything is well combined.
    • Pour cheesecake filling over the cooked shortbread crust and return it back to the oven to cook for an additional 18-20 minutes while the jam is prepared. The cheesecake is done when the top is no longer shiny and the middle is no longer jiggly.

    Strawberry Rhubarb Jam

    • Mix together all of the ingredients for the jam in a medium saucepan or pot and heat over medium heat until the mixture just starts to bubble.
    • Reduce the heat to low and allow to simmer for 10-12 minutes, stirring the mixture frequently while using the back of a spoon to mash down the fruit as it cooks. The fruit should be soft, with no large chunks remaining and the mixture should have a jam like consistency.
    • Cool the cheesecake and the jam separately in the refrigerator for 1 hour and then spread the jam over the cheesecake.
    • Allow the bars to chill for an additional 2 hours at a minimum or overnight for best results. Cut the chilled bars into 9 or 16 equal pieces for serving.

    Notes

    • Instead of using a food processor, a mixing bowl and hand mixer can be used to mix together the crust and filling. Chop the pecans finely before mixing them into the other crust ingredients.
    • Make sure the butter for the crust and the cream cheese for the cheesecake filling have been brought to room temperature to make sure both the crust and filling mix together smoothly.
    • When mixing the crust, the pecans should be finely chopped and mixture should hold together when you squeeze it in your hand.
     

    Substitutions and Variations

    • No nuts - The pecans can be omitted from the shortbread crust for a nut free version of these bars.
    • Different fruit - Blueberries, raspberries, or cherries can be used instead of strawberries or rhubarb. Homemade blackberry jam would also be a great topping!
    • Pre-made jam - If you aren't up to making your own jam, your favorite store bought jam or even pie filling can be used instead.
     

    Make Ahead and Storage Suggestions

    These strawberry rhubarb cheesecake bars are best when made ahead. They will keep in an airtight container for 3-5 days and should be stored in the refrigerator.

    Nutrition

    Serving: 1barCalories: 377kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 98mgPotassium: 218mgFiber: 2gSugar: 33gVitamin A: 612IUVitamin C: 22mgCalcium: 70mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Sheila

      November 11, 2021 at 6:19 pm

      5 stars
      Turned out delicious! Only change I. made was a homemade graham cracker crust.
      I have lots of leftover strawberry and rhubarb mixture I’ll top with pancakes!
      Thanks for the recipe.

      Reply
      • Amanda

        November 12, 2021 at 10:24 am

        Absolutely! What a great idea for pancakes!

        Reply
    2. Anaiah

      June 02, 2021 at 9:22 pm

      5 stars
      These look so amazing! I've never had rhubarb on cheesecake before. Can't wait to try this recipe. Thanks for sharing

      Reply
      • Amanda

        June 03, 2021 at 10:02 am

        It's the perfect flavor combination!

        Reply
    3. Cindy

      July 29, 2019 at 9:45 pm

      5 stars
      Have to share that my 95 year old dad has always loved rhubarb. He used to eat it straight out of the garden as a child. This recipe was a big a winner for him. The combination of the nutty, buttery crust, creamy filling and strawberry rhubarb jam on the top was a perfect bite. No wonder they were a contest winner in the Taste of Home magazine for you!

      Reply
      • Amanda

        July 29, 2019 at 10:57 pm

        Awww I love that, thank you so much!

        Reply

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