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Introduction

These Strawberry Rhubarb Cheesecake Bars are a delightful fusion of creamy cheesecake, tart fruit, and a crunchy oat crumble, perfect for spring and summer gatherings or a cozy treat at home. With a nutty whole wheat and oat base, a tangy cheesecake layer, and a vibrant strawberry-rhubarb topping, these bars offer a balance of textures and flavors that’s both rustic and refined. Easy to make ahead and slice cleanly after chilling, they’re ideal for picnics, potlucks, or dessert tables. Ready to bake these irresistible bars? Let’s get started!

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Overview: Why These Strawberry Rhubarb Cheesecake Bars Are Special

These Strawberry Rhubarb Cheesecake Bars shine with their multi-layered appeal: a crisp, cinnamon-spiced oat crust, a smooth and tangy cheesecake filling, a juicy strawberry-rhubarb layer, and a buttery crumble topping. The whole wheat flour and oats add a wholesome, nutty depth, while the tart fruit cuts through the richness of the cheesecake. Naturally vegetarian, adaptable for gluten-free diets, and make-ahead friendly, these bars are as practical as they are delicious. Their vibrant fruit topping and clean slices make them a stunning addition to any occasion, from casual snacks to elegant dessert spreads.

Time Requirement: 20 minutes prep, 15 minutes base baking, 30-35 minutes final baking, 1 hour cooling, 4 hours chilling, ~5.5-6 hours total (mostly inactive).
Difficulty Level: Moderate. Suitable for home bakers with basic mixing and layering skills; requires attention to cheesecake setting and clean slicing.
Why It’s Special: These bars offer a creamy, tart, and crunchy experience in a portable, make-ahead format. They’re visually appealing, seasonally inspired, and perfect for sharing.

Essential Ingredients

These Strawberry Rhubarb Cheesecake Bars use wholesome ingredients for a balanced, flavorful dessert. Here’s what you need and why each one matters:

Base & Crumble

Butter (112g, 1 stick, room temperature): Provides richness and binds the crust and crumble; room temperature ensures smooth creaming.
Brown Sugar (43g, ⅓ cup, lightly packed): Adds molasses-like sweetness and moisture for a cohesive base.
Cinnamon (½ tsp): Brings warm, spiced notes to complement the oats and fruit.
Kosher Salt (¼ tsp): Enhances flavors and balances sweetness.
Whole Wheat Flour (125g, ~1 cup): Contributes nutty flavor and structure for a rustic crust.
Rolled Oats (33g, ⅓ cup): Add chewy texture and heartiness to the base and crumble.
Quick Oats (33g, ⅓ cup): Blend smoothly for a cohesive crust, balancing the rolled oats’ texture.

Cheesecake Layer

Cream Cheese (450g, 16 oz, 2 bricks, room temperature): Forms the creamy, tangy base; full-fat ensures richness and smooth texture.
Granulated Sugar (75g, ~⅜ cup, or ¼ cup + 2 tbsp): Sweetens the cheesecake subtly, letting the fruit shine.
Greek Yogurt (70g, ~⅓ cup): Adds tanginess and lightens the cheesecake; plain, full-fat is best.
Heavy Cream (20g, 1 tbsp + 1 tsp): Enhances creaminess and smooths the mixture.
Vanilla Extract (1 tsp): Adds warm, floral depth to complement the fruit.
Large Eggs (1½, ~75g total): Bind the cheesecake for a custard-like set; the half egg ensures precise texture.
Cornstarch (1½ tbsp, 12g): Stabilizes the cheesecake, preventing cracks and ensuring firm slices.

Fruit Layer

Rhubarb (115g, ~1 cup, chopped): Delivers tartness and vibrant color; ~1-2 stalks, ½-inch pieces.
Strawberries (115g, ~1 cup, chopped): Provide sweet-tart flavor and juiciness; ~6-8 medium berries, ½-inch pieces.
Granulated Sugar (2 tsp, 8g): Balances fruit tartness and draws out juices.
Tapioca Starch (1 tsp, 3g): Thickens fruit juices to prevent a soggy cheesecake layer.

Substitutions and Variations

Butter: Use vegan butter (112g) for dairy-free; ensure room temperature. Coconut oil (solid, 112g) works but alters flavor slightly.
Brown Sugar: Swap with coconut sugar (43g) for a caramel-like note or granulated sugar for a lighter taste.
Whole Wheat Flour: Use all-purpose flour (125g) for a milder crust or a 1:1 gluten-free flour blend for gluten-free; add ½ tsp xanthan gum if not in blend.
Oats: Replace both oat types with all rolled oats (66g total) or gluten-free oats for gluten-free; quick oats alone make a denser crust.
Cream Cheese: Use Neufchâtel (450g) for a lighter option or vegan cream cheese for dairy-free; full-fat maintains texture.
Greek Yogurt: Substitute with sour cream (70g) for richer tang or plain plant-based yogurt for dairy-free.
Heavy Cream: Swap with full-fat coconut milk (20g) for dairy-free or omit, increasing yogurt to 90g for a denser texture.
Eggs: Use 2 small eggs (~75g total) or a flax egg (1½ tbsp ground flaxseed + 4½ tbsp water, let sit 5 minutes) for vegan; texture may be softer.
Cornstarch: Replace with arrowroot powder (12g) or tapioca starch; arrowroot may be slightly slicker.
Rhubarb/Strawberries: Use frozen rhubarb/strawberries (thawed, drained, 115g each); increase tapioca starch to 1½ tsp. Swap strawberries with raspberries or blackberries (115g).
Tapioca Starch: Substitute with cornstarch or arrowroot powder (1 tsp); cornstarch may slightly cloud the fruit.
Add-Ins: Stir ½ tsp lemon zest into cheesecake for brightness or ¼ tsp cardamom into fruit for warmth. Sprinkle 2 tbsp chopped pecans over crumble for extra crunch.

Pro Tip: Weigh ingredients (e.g., 125g flour, 115g fruit) for accuracy; ~1 cup rhubarb/strawberries = 115g. Use room-temperature butter and cream cheese for smooth mixing; chop fruit into uniform ½-inch pieces for even distribution. Ensure eggs total ~75g (50g for 1 egg, 25g for half); whisk and measure 1½ tbsp for the half egg if no scale is available.

Essential Equipment

8-Inch Square Baking Pan: Ensures even layers and easy slicing; metal conducts heat evenly.
Parchment Paper: Creates a sling for effortless bar removal.
Medium and Large Mixing Bowls: For preparing base, cheesecake, and fruit layers.
Hand Mixer or Stand Mixer: For creaming butter and cream cheese; a whisk works with extra effort.
Spatula: For mixing, spreading, and scraping bowls.
Fork: For pricking the base to prevent puffing.
Flat-Bottomed Glass or Measuring Cup: For pressing the crust evenly; flour lightly if sticky.
Sifter or Fine Mesh Sieve: For dusting cornstarch to avoid lumps.
Cooling Rack: For even cooling to maintain texture.
Refrigerator: For chilling bars to set cheesecake.
Sharp Knife: For clean slicing; a hot or serrated knife works best.

Pro Tip: Cut two 8×12-inch parchment strips to form a cross-shaped sling; lightly butter the pan to secure parchment. Chill the mixing bowl for cheesecake to keep ingredients cool; use a digital scale for precise egg measurement (75g for 1½ eggs).

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Step-by-Step Instructions

Making Strawberry Rhubarb Cheesecake Bars is straightforward with these detailed steps. Follow along for perfect bars:

Prepare the Pan and Preheat:
- Preheat oven to 350°F (177°C).
- Butter an 8-inch square baking pan and line with a parchment sling (two 8×12-inch strips, crossed), leaving overhang for easy removal.
- Tip: Lightly butter the pan to hold parchment in place; ensure overhang is even for lifting.
Make the Base & Crumble:
- In a medium bowl, cream 112g (1 stick) room-temperature butter with 43g (⅓ cup) brown sugar, ½ tsp cinnamon, and ¼ tsp kosher salt until smooth.
- Add 125g (~1 cup) whole wheat flour, 33g (⅓ cup) rolled oats, and 33g (⅓ cup) quick oats; mix until combined and the mixture forms clumps.
- Reserve ⅓ of the mixture (~110g) for the crumble topping; refrigerate if desired.
- Break the remaining ⅔ (~220g) into clumps and press evenly into the bottom of the prepared pan, forming a thin, firm layer. Use a floured glass bottom if needed.
- Prick the base all over with a fork to prevent puffing.
- Freeze for 10 minutes to firm up.
- Bake for 15 minutes, until lightly browned. Cool slightly on a rack (~10-15 minutes).
- Tip: Press crust firmly but not too hard to avoid cracking; add a bit more mixture if gaps appear. Freezing ensures a crisp base.
Prepare the Cheesecake Layer:
- In a large bowl, cream 450g (16 oz) room-temperature cream cheese with a hand mixer until smooth and lump-free (~1-2 minutes).
- Add 75g (~⅜ cup) granulated sugar and mix until combined.
- Mix in 70g (~⅓ cup) Greek yogurt, 20g (1 tbsp + 1 tsp) heavy cream, and 1 tsp vanilla extract until smooth.
- Beat in 1½ large eggs (~75g, or 1 egg + 1½ tbsp whisked egg) until fully incorporated.
- Sift 1½ tbsp (12g) cornstarch over the mixture and mix until just combined.
- Pour over the partially cooled crust and spread evenly with a spatula.
- Tip: Ensure cream cheese is soft to avoid lumps; scrape bowl sides often. Sift cornstarch to prevent clumps; don’t overmix after adding eggs to avoid air bubbles.
Prepare the Fruit Layer:
- In a small bowl, toss 115g (~1 cup) chopped rhubarb and 115g (~1 cup) chopped strawberries with 2 tsp (8g) granulated sugar and 1 tsp (3g) tapioca starch until evenly coated.
- Spoon the fruit mixture evenly over the cheesecake layer, ensuring uniform distribution.
- Tip: Chop fruit into ½-inch pieces for even baking; toss just before adding to prevent excess juicing.
Add Crumble and Bake:
- Break the reserved ⅓ crumble mixture (~110g) into small clumps and scatter evenly over the fruit layer.
- Bake at 350°F for 30-35 minutes, until the crumble is golden, the cheesecake is mostly set (slight jiggle in the center), and the fruit is bubbling.
- Check at 30 minutes; tent with foil if crumble browns too quickly.
- Tip: A toothpick inserted into the cheesecake should have a few moist crumbs. Avoid overbaking to keep cheesecake creamy.
Cool and Chill:
- Cool in the pan on a wire rack for 1 hour at room temperature.
- Refrigerate for at least 4 hours, or overnight, to fully set the cheesecake.
- Tip: Cover loosely with plastic wrap after 1 hour in the fridge to avoid odors. Chilling ensures clean slices.
Slice and Serve:
- Run a knife along the pan’s unlined edges to loosen the bars.
- Lift out using the parchment sling and place on a cutting board.
- Slice into 16 (4×4 grid) or 25 (5×5 grid) squares with a sharp knife, wiping between cuts for neat edges.
- Serve chilled or at room temperature (makes 16-25 servings).
- Tip: For ultra-clean cuts, chill in the freezer for 30 minutes before slicing; use a hot knife (dipped in hot water, wiped dry).

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Presentation and Serving Tips

Serving Strawberry Rhubarb Cheesecake Bars showcases their creamy, fruity, and crunchy appeal:

Serve Chilled or Room Temperature:
- Serve 1 square per person as a dessert or snack, perfect with coffee, tea, or a glass of sparkling wine.
- Tip: Chilled bars hold shape best; room temperature enhances cheesecake flavor but may soften slightly.
Presentation Tips:
- Arrange on a platter to highlight the crumble and fruit layers.
- Dust with powdered sugar or drizzle with melted white chocolate (1 oz) for a polished look.
- Garnish each square with a small strawberry slice or mint leaf for color.
Serving Ideas:
- Picnics: Pack in a tin with parchment layers for transport; pair with iced tea or lemonade.
- Potlucks: Serve with other bars or cookies for variety; cut into smaller pieces for buffets.
- Brunch: Offer alongside fruit salad or yogurt parfaits for a balanced spread.
- Dessert Table: Pair with vanilla ice cream or whipped cream for indulgence.
Portioning:
- Makes 16 medium (4×4 grid) or 25 small (5×5 grid) squares.
- Smaller cuts (25-36 pieces) work for party trays or dessert platters.

Pro Tip: Serve with a scoop of Raspberry Rhubarb Sorbet (from a related recipe) for a refreshing, fruit-forward dessert duo.

Storage and Make-Ahead Tips

These Strawberry Rhubarb Cheesecake Bars store well and are ideal for prepping ahead:

Storage:
- Fridge: Store in an airtight container or covered in the pan in the refrigerator for up to 5 days. Layer with parchment if stacking to prevent sticking.
- Freezer: Freeze cut bars (wrapped individually in plastic wrap and placed in a freezer bag) for up to 2 months. Thaw in the fridge overnight or at room temperature for 1 hour.
- Tip: Check for cream cheese odor or soggy crust; consume within 5 days for best quality. Freeze without garnishes like whipped cream.
Reheating:
- No reheating needed; serve chilled or at room temperature.
- If crust softens, re-crisp in a 325°F oven for 5-7 minutes after thawing (without toppings).
- Tip: Refresh with a dusting of powdered sugar after thawing for a fresh appearance.
Make-Ahead:
- Base: Bake crust up to 1 day ahead; cool, wrap tightly, and store at room temperature.
- Cheesecake Mixture: Prepare cheesecake layer up to 1 day ahead; refrigerate covered and re-whisk before pouring.
- Fruit Layer: Chop and toss fruit with sugar/starch up to 4 hours ahead; refrigerate to limit juicing.
- Bars: Bake and chill bars up to 2 days ahead; slice just before serving for freshness.
- Tip: Label containers with dates; chill components to streamline assembly.

Pro Tip: Freeze individual bars for quick snacks; wrap tightly to prevent freezer burn and freeze in a single layer initially to maintain shape.

Recipe Variations

Customize Strawberry Rhubarb Cheesecake Bars with these creative twists:

Raspberry Rhubarb Cheesecake Bars: Replace strawberries with raspberries (115g); add ½ tsp lemon juice to fruit for extra zing.
Blueberry Rhubarb Cheesecake Bars: Swap strawberries with blueberries (115g); reduce fruit sugar to 1 tsp for sweeter berries.
Spiced Cheesecake Bars: Add ¼ tsp nutmeg to the base or ½ tsp cinnamon to the cheesecake layer for warmth.
Gluten-Free Cheesecake Bars: Use a 1:1 gluten-free flour blend (125g) and gluten-free oats (66g); ensure tapioca starch is certified gluten-free.
Vegan Cheesecake Bars: Use vegan butter (112g), vegan cream cheese (450g), plant-based yogurt (70g), and a flax egg (1½ tbsp ground flaxseed + 4½ tbsp water); replace cream with coconut milk.
Lemon Strawberry Rhubarb Bars: Mix 1 tsp lemon zest into cheesecake and drizzle with a lemon glaze (2 tbsp lemon juice + ¼ cup powdered sugar) after cooling.

Healthier Twist:

Reduce sugar to 30g (base) and 50g (cheesecake) for a tarter flavor; add 1 tsp stevia if needed.
Use half whole wheat flour (62g) and half almond flour (62g) for added protein; add 1 tbsp water if dry.
Swap cream cheese with reduced-fat (450g) and cream with milk (20g) for lower fat; texture may be less creamy.
Serve with fresh fruit instead of ice cream for a lighter pairing.

Conclusion

Strawberry Rhubarb Cheesecake Bars are a perfect blend of creamy, tart, and crunchy, making them a standout dessert for any occasion. With a wholesome oat crust, tangy cheesecake, vibrant fruit, and buttery crumble, they’re as delicious as they are beautiful. Their make-ahead ease and clean slices make them ideal for sharing at gatherings or enjoying at home. Grab your strawberries and rhubarb and bake a batch that’s sure to delight! What’s your favorite way to enjoy cheesecake bars?

strawberry rhubarb cheesecake bars

Author: Alyssa

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Description

These Strawberry Rhubarb Cheesecake Bars are a delightful fusion of creamy cheesecake, tart fruit, and a crunchy oat crumble, perfect for spring and summer gatherings or a cozy treat at home. With a nutty whole wheat and oat base, a tangy cheesecake layer, and a vibrant strawberry-rhubarb topping, these bars offer a balance of textures and flavors that’s both rustic and refined

Ingredients

These Strawberry Rhubarb Cheesecake Bars use wholesome ingredients for a balanced, flavorful dessert. Here’s what you need and why each one matters: