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.