Strawberry Rhubarb Cheesecake Bars (Easy & Creamy)
A vibrant, no-fuss dessert with a buttery crumb crust, creamy cheesecake filling, and a tangy strawberry-rhubarb swirl. Perfect for serving fresh or storing for later.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 24 bars 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar (crust)
1 cup cold cubed unsalted butter
1/4 tsp salt
24 oz softened cream cheese (room temperature)
1 cup sugar (cheesecake)
3 large eggs (room temperature)
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
2 tbsp all-purpose flour (cheesecake)
1.5 cups chopped rhubarb
1.5 cups sliced strawberries
1/2 cup granulated sugar (fruit swirl)
1 tbsp fresh lemon juice (fruit)
1 tsp cornstarch (fruit swirl)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper ”sling” for easy lifting.
Whisk flour, 1/2 cup sugar, and salt in a bowl. Cube cold butter and mix until crumbly. Press into the pan. Bake 15-18 minutes until lightly golden.
Combine rhubarb, strawberries, 1/2 cup sugar, and 1 tbsp lemon juice in a saucepan. Simmer 8 minutes until thickened. Stir in cornstarch dissolved in 1 tbsp water. Boil 1 minute to gel. Cool completely in ice bath.
Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time at low speed. Fold in lemon juice, vanilla, and 2 tbsp flour until silky.
Pour filling over cooled crust. Dollop cooled fruit mixture in stripes. Use a toothpick to create a swirl.
Bake 35-40 minutes until golden and center jiggles. Cool completely before chilling.
Notes
Chill before refrigerating for clean slices. Adjust fruit consistency by simmering longer or spreading thinly for crispier bars. Store in an airtight container for weeks.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 45mg