Introduction & Inspiration: A Perfect Marriage of Flavors
These Strawberry Rhubarb Cheesecake Bars are an absolute delight! I love how they combine the sweet-tart punch of strawberry rhubarb with the creamy richness of cheesecake. All nestled on a buttery, nutty crust.
The inspiration for this recipe came from wanting to enjoy my favorite spring and summer fruit combination – strawberries and rhubarb – in a slightly more decadent format than a simple pie or cobbler. Cheesecake bars seemed like the perfect answer!
I wanted a treat that was easy to serve, perfect for sharing, and offered a fantastic balance of textures: crunchy crust, smooth filling, and jammy topping. This recipe truly delivers on all fronts.
These bars are perfect for potlucks, picnics, or just a special dessert any time rhubarb is in season. They’re impressive looking, incredibly delicious, and surprisingly straightforward to make.
Nostalgic Appeal (Cheesecake Meets Fruit Crumble)
There’s something inherently comforting about both cheesecake and fruit-filled desserts like crumbles or pies. They evoke feelings of home, celebration, and satisfying sweetness. These bars capture both feelings beautifully.
This recipe feels like a sophisticated twist on classic flavors. The familiar tang of rhubarb and sweetness of strawberries meet the luxurious creaminess of cheesecake. Creating something new yet wonderfully nostalgic.
The bar format makes them feel a bit more casual and approachable than a full cheesecake. Reminiscent of bake sale treats or potluck favorites. Yet they still feel elegant enough for special occasions.
Making these bars brings together the best of comforting home baking. The process of making the crust, the filling, and the jammy topping is satisfying. And the result is pure deliciousness.
Homemade Focus (Crafting Perfect Layers)
I’m a huge believer in homemade desserts, and these Strawberry Rhubarb Cheesecake Bars highlight the joy of creating distinct, delicious layers from scratch. Each component – the crust, the filling, the jam – contributes uniquely.
Making each layer yourself allows you to control the quality of the ingredients and the final flavor profile. You can ensure the crust is perfectly crumbly, the cheesecake layer is smooth and tangy, and the jam is bursting with fresh fruit flavor.
This recipe guides you through creating each layer. From cutting cold butter into the flour for a tender crust, to beating the cream cheese until smooth, to simmering the fruit into a luscious jam. It’s a rewarding process.
The final assembly, where you bring all these homemade elements together, is where the magic happens. It’s a testament to how simple ingredients, carefully prepared, can create an extraordinary dessert.
Flavor Goal: Tart, Sweet, Creamy, Crunchy Harmony
The ultimate flavor goal here is a harmonious blend of contrasting yet complementary tastes and textures. We’re aiming for a crisp, buttery, nutty crust, a smooth, tangy, sweet cheesecake filling, and a vibrant, sweet-tart strawberry-rhubarb jam topping.
The crust needs that nutty crunch from the pecans and the buttery richness to stand up to the creamy layers above. The brown sugar adds a subtle molasses note.
The cheesecake filling should be classic: smooth, creamy, with a distinct tang from the cream cheese and lemon juice, balanced by sweetness. It shouldn’t be too dense, allowing the fruit to shine.
The strawberry-rhubarb jam topping is key. It needs to be intensely fruity, balancing the inherent tartness of rhubarb with the sweetness of strawberries and sugar. The lemon juice brightens everything up.
Ingredient Insights: The Building Blocks of Flavor
Let’s examine the ingredients and their roles in creating these delicious layers:
For the Crust:
- All-Purpose Flour: Provides the structure.
- Packed Brown Sugar: Adds moisture and a deeper sweetness than granulated sugar.
- Kosher Salt: Balances the sweetness and enhances flavor.
- Cold Butter (cubed): Essential for a crumbly, tender crust. The cold butter creates steam pockets during baking.
- Finely Chopped Pecans: Adds nutty flavor and texture. Toasting them beforehand enhances their flavor.
For the Filling:
- Cream Cheese (softened): The star! Provides the signature tang and creamy texture. Use full-fat block cream cheese, softened for smoothness.
- Granulated Sugar: Sweetens the filling.
- 2% Milk: Adds moisture and helps create a smooth consistency.
- Lemon Juice: Adds brightness and enhances the tanginess.
- Vanilla Extract: Rounds out the flavors.
- Kosher Salt: Balances sweetness.
- Large Egg (room temperature): Provides richness, structure, and helps the filling set. Room temperature ensures it incorporates smoothly.
For the Jam:
- Granulated Sugar: Sweetens the fruit and helps the jam set.
- Cornstarch: The thickener, creating a clear, glossy jam that isn’t runny.
- Fresh Strawberries & Rhubarb: The flavor base! Use fresh if possible, but thawed frozen (and drained) can work.
- Lemon Juice: Brightens the fruit flavors and adds tartness.
Essential Equipment: Tools for Bar Perfection
You’ll need standard baking equipment:
- 8-inch Square Baking Pan: This size is crucial for the right thickness of the layers and proper baking time.
- Parchment Paper: Essential for lining the pan and easily lifting the bars out.
- Mixing Bowls: Small and large bowls for the different components.
- Pastry Blender or Fingers: For cutting the butter into the crust ingredients.
- Electric Mixer (Handheld or Stand): For beating the cream cheese filling until smooth.
- Small Saucepan: For making the strawberry-rhubarb jam.
- Whisk & Rubber Spatula: Standard mixing tools.
- Wire Rack: For cooling the baked crust and the finished bars.
List of Ingredients with Measurements (Layer by Layer)
Here’s the complete list, organized by layer:
CRUST:
- 1 cup all-purpose flour
- ⅓ cup packed brown sugar
- Dash kosher salt
- ½ cup cold butter, cubed
- ⅓ cup finely chopped pecans
FILLING:
- 1 package (8 ounces) cream cheese, softened
- ¼ cup sugar
- 2 tablespoons 2% milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Dash kosher salt
- 1 large egg, room temperature, lightly beaten
JAM:
- ½ cup sugar
- 2 tablespoons cornstarch
- 1-⅓ cups chopped fresh strawberries
- 1-⅓ cups sliced fresh or frozen rhubarb
- 1 tablespoon lemon juice
Using room temperature cream cheese and egg for the filling is important for a smooth texture.
Step-by-Step Instructions: Building Your Cheesecake Bars
Ready to create these delightful Strawberry Rhubarb Cheesecake Bars? Let’s go layer by layer:
1. Prepare the Crust:
Preheat oven to 350°F (175°C).
Line an 8-inch square baking pan with parchment paper, letting the ends extend up the sides for easy removal later.
In a small bowl, mix the flour, brown sugar, and salt.
Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture is crumbly.
Stir in the finely chopped pecans.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
2. Bake the Crust:
Bake until the edges just begin to brown, 12-15 minutes.
Cool the crust completely on a wire rack. A cool crust is essential.
3. Make the Cheesecake Filling:
While the crust cools, prepare the filling. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth.
Beat in the milk, lemon juice, vanilla extract, and salt.
Add the lightly beaten egg. Beat on low speed just until blended. Do not overbeat after adding the egg.
4. Bake the Cheesecake Layer:
Pour the cream cheese filling over the cooled crust, spreading it evenly.
Bake until the filling is set, 15-20 minutes. The center should no longer look wet.
Cool the pan completely on a wire rack for 1 hour.
5. Make the Jam Topping:
While the cheesecake layer cools, make the jam. In a small saucepan, mix the granulated sugar and cornstarch.
Add the chopped strawberries, sliced rhubarb, and lemon juice. Stir to combine.
Bring the mixture to a boil over medium heat.
Reduce heat and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, 6-8 minutes.
Cool the jam completely.
6. Top and Chill:
Spread the cooled strawberry-rhubarb jam evenly over the cooled cheesecake filling.
Refrigerate the bars, covered, until the jam is fully set and the bars are thoroughly chilled, at least 8 hours or preferably overnight.
7. Serve:
Using the parchment paper overhangs, carefully lift the chilled cheesecake from the baking pan.
Cut into bars for serving. Enjoy!
Troubleshooting: Achieving Perfect Layers
Layered desserts can sometimes present challenges:
Problem: Crust is soggy.
Solution: Ensure the crust is baked until the edges are lightly browned and cooled completely before adding the filling. Don’t underbake the crust.
Problem: Cheesecake filling cracks.
Cause: Overbeating after adding eggs, oven temperature too high, or cooling too rapidly. Solution: Beat eggs in on low speed just until combined. Ensure accurate oven temp. Let cool gradually as described. (Luckily, the jam covers cracks!)
Problem: Jam topping is too runny/didn’t set.
Cause: Not cooked long enough, or incorrect cornstarch measurement. Solution: Ensure the jam mixture simmers and thickens visibly (coats a spoon) before cooling. Measure cornstarch accurately. Allow full chilling time (8+ hours).
Problem: Difficult to remove from pan/cut cleanly. Solution: Use the parchment paper overhangs to lift. Chill completely (overnight is best). Use a sharp, thin knife, wiping it clean between cuts.
Tips and Variations: Customizing Your Creation
Make these bars your own:
- Nut-Free Crust: Simply omit the pecans from the crust if needed.
- Different Nuts: Swap walnuts or almonds for pecans in the crust.
- Citrus Swap: Use orange zest and juice instead of lemon in the filling and jam for a different flavor profile.
- Spice it Up: Add ¼ teaspoon of ground ginger or cinnamon to the crust or the jam for extra warmth.
- Fruit Focus: Use all strawberries or all rhubarb if preferred (adjust sugar accordingly – more for all rhubarb, less for all strawberry).
- Gluten-Free: Use a gluten-free all-purpose flour blend for the crust and ensure cornstarch is GF.
Serving and Pairing Suggestions: Elegant Yet Easy
These bars are versatile:
Serving Suggestions:
- Serve chilled, cut into neat squares or rectangles.
- Perfect for brunch, dessert tables, potlucks, bake sales, or afternoon tea.
- A small dollop of whipped cream on top is a lovely addition.
Pairing Suggestions:
- Beverages: Coffee, tea (black or herbal), lemonade, iced tea, or a light white wine like Pinot Grigio.
- Other Desserts: Serve alongside simple sugar cookies or fresh fruit salad.
Nutritional Information (Approximate)
Here’s an approximate nutritional breakdown per bar (assuming 12 bars from an 8×8 pan):
- Calories: 215
- Fat: 13g (7g saturated fat)
- Cholesterol: 41mg
- Sodium: 113mg
- Carbohydrate: 24g (15g sugars, 1g fiber)
- Protein: 3g
This information is based on the provided nutrition facts. Enjoy these delightful bars as a special treat!
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Strawberry Rhubarb Cheesecake Bars
Description
These Strawberry Rhubarb Cheesecake Bars are an absolute delight! I love how they combine the sweet-tart punch of strawberry rhubarb with the creamy richness of cheesecake. All nestled on a buttery, nutty crust
Ingredients
CRUST:
- 1 cup all-purpose flour
- ⅓ cup packed brown sugar
- Dash kosher salt
- ½ cup cold butter, cubed
- ⅓ cup finely chopped pecans
FILLING:
- 1 package (8 ounces) cream cheese, softened
- ¼ cup sugar
- 2 tablespoons 2% milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Dash kosher salt
- 1 large egg, room temperature, lightly beaten
JAM:
- ½ cup sugar
- 2 tablespoons cornstarch
- 1–⅓ cups chopped fresh strawberries
- 1–⅓ cups sliced fresh or frozen rhubarb
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C).
Line an 8-inch square baking pan with parchment paper, letting the ends extend up the sides for easy removal later.
In a small bowl, mix the flour, brown sugar, and salt.
Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture is crumbly.
Stir in the finely chopped pecans.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
2. Bake the Crust:
Bake until the edges just begin to brown, 12-15 minutes.
Cool the crust completely on a wire rack. A cool crust is essential.
3. Make the Cheesecake Filling:
While the crust cools, prepare the filling. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth.
Beat in the milk, lemon juice, vanilla extract, and salt.
Add the lightly beaten egg. Beat on low speed just until blended. Do not overbeat after adding the egg.
4. Bake the Cheesecake Layer:
Pour the cream cheese filling over the cooled crust, spreading it evenly.
Bake until the filling is set, 15-20 minutes. The center should no longer look wet.
Cool the pan completely on a wire rack for 1 hour.
5. Make the Jam Topping:
While the cheesecake layer cools, make the jam. In a small saucepan, mix the granulated sugar and cornstarch.
Add the chopped strawberries, sliced rhubarb, and lemon juice. Stir to combine.
Bring the mixture to a boil over medium heat.
Reduce heat and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, 6-8 minutes.
Cool the jam completely.
6. Top and Chill:
Spread the cooled strawberry-rhubarb jam evenly over the cooled cheesecake filling.
Refrigerate the bars, covered, until the jam is fully set and the bars are thoroughly chilled, at least 8 hours or preferably overnight.
7. Serve:
Using the parchment paper overhangs, carefully lift the chilled cheesecake from the baking pan.
Cut into bars for serving. Enjoy!
Recipe Summary and Q&A: Your Cheesecake Bar Guide
Let’s recap these delightful Strawberry Rhubarb Cheesecake Bars!
Summary: These bars feature a crumbly pecan shortbread crust, a smooth and tangy cream cheese filling, and a vibrant, sweet-tart strawberry-rhubarb jam topping. They are baked in layers and chilled until set, offering a perfect balance of textures and flavors.
Q&A:
Q: Can I use frozen fruit for the jam?
A: Yes, the recipe notes you can use fresh or frozen rhubarb. If using frozen strawberries as well, ensure both are thawed and drain any excess liquid before mixing with the sugar and cornstarch.
Q: Does the cheesecake layer need a water bath?
A: No, this recipe doesn’t call for a water bath. Baking at a moderate 350°F for a relatively short time helps prevent cracking in this thinner layer.
Q: How long do these bars keep?
A: Stored covered in the refrigerator, these bars should keep well for 3-4 days.
Q: Can I make these gluten-free? A: Yes, use a suitable gluten-free flour blend for the crust and ensure your cornstarch is gluten-free.
Q: Can I double the recipe for a 9×13 pan? A: Yes, doubling the ingredients should work well for a 9×13 pan. Baking times might need slight adjustment – watch for the visual cues (set filling, bubbly jam).