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Sweet Strawberry Rhubarb Cheesecake Bars

Delightfully creamy cheesecake bars topped with a luscious strawberry-rhubarb mixture, perfect for potlucks and family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 4 hours 30 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Can be substituted with vanilla wafers.
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Ensure it's soft for a smooth mixture.
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time to avoid overmixing.
For the fruit topping
  • 2 cups fresh strawberries, sliced
  • 2 cups rhubarb, chopped
  • 0.5 cups water
  • 0.5 cups granulated sugar For the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a bowl, combine graham cracker crumbs and melted butter, mixing until well combined. Press this mixture evenly into the bottom of the prepared baking dish.
Making the Cheesecake Filling
  1. In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
  2. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Pour this creamy mixture over the crust in the baking dish.
Preparing the Fruit Topping
  1. In a saucepan, combine strawberries, rhubarb, water, and sugar. Heat this over medium until it simmers, cooking until the fruit is soft and the mixture thickens—about 10 minutes.
  2. Pour the fruit topping over the cheesecake layer.
Baking and Cooling
  1. Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set.
  2. After baking, let the bars cool completely, then refrigerate for at least 4 hours before serving.

Notes

Dust with powdered sugar or top with whipped cream before serving. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to a month.