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    Home » Recipes » Desserts

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

    Strawberry Rhubarb Cheesecake Bars

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    Jump to Recipe
    cheesecake bars topped with strawberry rhubarb jam
    stack of cheesecake bars topped with jam

    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!

    cheesecake bar with red jam on top with a bite taken from it this recipe!
    strawberry rhubarb cheesecake bars

    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!

    Jump to:
    • 🍓 Ingredient notes
    • 🥣 Step by step instructions
    • ⭐ Top tip
    • 📖 Recipe
    • 🍒 Variations
    • 💭 Frequently asked questions
    • 🍪 More dessert recipes
    • 💬 Comments

    🍓 Ingredient notes

    • Shortbread crust - this 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.

    🥣 Step by step instructions

    First, combine all of the ingredients for the crust in a food processor and pulse to mix together. Pecans should be finely chopped and mixture should hold together when you squeeze it in your hand.

    hand with shortbread dough crumbles in it
    shortbread crust mixture

    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, then scrape down the sides and pulse a few more times to make sure everything is mixed in well.

    rubber spatula with cheesecake mixture on it
    cheesecake filling

    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.

    square pan with baked cheesecake
    baked cheesecake layer

    While the cheesecake is cooking, mix together the ingredients for the jam in a pot. Heat on the stovetop over medium heat until it starts to bubble, then reduce the heat to low. Allow the mixture to simmer, stirring and mashing the fruit down frequently until the mixture is soft and no large chunks of fruit remain. This should take about 10-12 minutes and the mixture should be thickened into a jam like consistency.

    wooden spoon stirring red jam in a pot
    finished strawberry rhubarb jam

    Place cheesecake and jam in the fridge to cool for 1 hour and then spread the cooled jam over the cheesecake filling.

    wooden spoon spreading red jam on a cheesecake
    jam layer

    Return the pan to the fridge to chill for a minimum of 2 hours. Cut the bars into 9 or 16 pieces and serve!

    cheesecake bars topped with jam cut into bars
    cheesecake bars with strawberry rhubarb jam

    ⭐ Top tip

    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.

    📖 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 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.
    • Pour mixture into the prepared baking pan and press down to form an even layer for the crust.
    • Bake for 5 minutes while you mix together the cheesecake filling.

    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 crust and return back to the oven to cook for an additional 18-20 minutes while you prepare the jam. 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.
    • Heat over medium heat on the stovetop until the mixture just starts to bubble. Reduce the heat to low and allow to simmer for 10-12 minutes. Stir the mixture frequently and use 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 in the refrigerator for 1 hour. 
    • Top cheesecake filling with the jam and allow to chill for an additional 2 hours or overnight for best results.
    • Cut bars into 9 or 16 equal pieces and serve.

    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!
    stack of cheesecake bars topped with jam
    stack of cheesecake bars with jam

    🍒 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
    • 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

    💭 Frequently asked questions

    Can this be made without a food processor?

    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.

    🍪 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 as well.

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

    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.

    • Boston Cream Pie Recipe
    • Dark Chocolate Covered Marshmallows
    • Chocolate Whiskey Cake with Salted Caramel Buttercream
    • Italian Lemon Olive Oil Cake
    « Grilled Broccolini
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    Reader Interactions

    Comments

    1. Sheila says

      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 says

        November 12, 2021 at 10:24 am

        Absolutely! What a great idea for pancakes!

        Reply
    2. Anaiah says

      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 says

        June 03, 2021 at 10:02 am

        It's the perfect flavor combination!

        Reply
    3. Cindy says

      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 says

        July 29, 2019 at 10:57 pm

        Awww I love that, thank you so much!

        Reply

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