Strawberry Rhubarb Cheesecake Bars
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!
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
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