Strawberry Rhubarb Cheesecake Bars from Scratch

Name: Strawberry Rhubarb Cheesecake Bars
Prep time: 40 min
Cook time: 60 min
Total time: 220 min
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tbsp sugar; 6 tbsp butter (melted); 8 oz cream cheese (room temperature); 1/4 cup sugar; 2 tbsp milk; 1 tbsp lemon juice; dash salt; 1 egg (lightly beaten); 1/2 cup sugar; 2 tbsp cornstarch; 1 1/3 cups strawberries (fresh or frozen, chopped); 1 1/3 cups rhubarb (fresh or frozen, sliced); 1 tbsp lemon juice

Strawberry Rhubarb Cheesecake Bars perfectly balance sweet, tart, and creamy — all layered over a buttery graham cracker crust.

This from-scratch dessert uses real strawberries and rhubarb for a fresh, fruit-forward topping that bakes beautifully over a rich cheesecake layer.

It’s the kind of treat that feels homemade in the best way, perfect for spring gatherings, potlucks, or a cozy weekend bake.

If you love classic desserts made with real ingredients, you’ll want to check out our full From Scratch Desserts collection, packed with rustic pies, crumbles, and sweet, seasonal bakes.

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Quick Glance for this Recipe

If you’re looking for a quick glance at the steps from this recipe, give this a skim. This recipe is easy to make but takes some time between layers to cool completely. Don’t wait until the last minute to make this before a picnic, it will turn out perfectly layered and flavored if you give it a whole afternoon to come together and overnight to set.

Step 1: Make the crust – Combine crushed graham crackers, butter, and sugar, then bake briefly.
Step 2: Mix the cheesecake layer – Beat cream cheese, sugar, milk, salt, lemon juice, and egg.
Step 3: Layer and bake – Spread the cheesecake layer over the cooled crust, and bake.
Step 4: Prep the topping – Mix strawberries and rhubarb with sugar, cornstarch, and lemon juice.
Step 5: Cool and Layer – Let cheesecake and fruit topping cool completely, then layer.
Step 6: Chill and Serve – Let the cheesecake chill in the fridge, then serve!

cheesecake and strawberry rhubarb jam topping

🕒 Total time: Prep 40 mins / Bake 60 mins / Cool + Chill 2–3 hrs

What You’ll Need to Make Strawberry Rhubarb Cheesecake Bars

These cheesecake bars come together with wholesome, from-scratch ingredients — no boxed mixes or shortcuts. I like to use organic ingredients when possible. Here’s what you’ll need to have ready:

Strawberries – Fresh or frozen both work. Slice into bite-sized pieces for even distribution.
Rhubarb – Tart and vibrant; pair with strawberries for a balanced, fresh or frozen seasonal topping.
Graham Crackers – Create a sweet, buttery base that holds up well to the creamy and fruity layers.
Sugar – Used throughout for sweetness in the crust, cheesecake, and fruit topping.
Butter – Melted and mixed into the crust; salted or unsalted both work.
Cream cheese – Make sure it’s at room temperature for a smooth, lump-free cheesecake filling.
Milk – A splash helps loosen the cream cheese mixture without thinning it too much.
Lemon Juice – Brightens both the filling and the topping; fresh is best, but bottled works in a pinch.
Salt – Just a dash enhances flavor and balances sweetness.
Egg – Helps bind the cheesecake layer; beat lightly and mix in gently to avoid adding air.
Cornstarch – Thickens the fruit layer into a jammy consistency that won’t run.

Tools You’ll Want Handy

8-inch glass baking dish (allow extra cooling time)
Mixing bowls and saucepans
Hand mixer or stand mixer
Measuring cups and spoons
Cooling rack

Step-By-Step Instructions for Strawberry Rhubarb Cheesecake Bars

This recipe is going to become a family favorite during strawberry and rhubarb season! Use fresh or frozen ingredients in these beautiful layers of goodness. Allow plenty of time to make each layer so each can cool and set properly.

Graham Cracker Crust

Preheat the oven to 350ºF and grease an 8-inch baking dish. I like to use glass but make sure you allow for some extra cooling time. Crush or crumble graham crackers using a coffee grinder, blender, or a plastic bag.

Measure the crumbles into a bowl and add sugar and melted butter. Combine using a fork or your fingers. This part is always fun for kids to join in on!

Press the mixture into the baking dish and bake for 10-12 minutes, until the edges are lightly browned. Prebaking a graham cracker crust helps ensure it holds together, doesn’t get soggy, and has a toasty, firm texture.

Cool the crust on a cooling rack completely before adding the cheesecake layer. Cool for 20-30 minutes on the rack and then pop the dish into the fridge to finish cooling. Don’t put your glass baking dish directly from the oven to the fridge because the glass may break when changing the temperature quickly.

Cheesecake Layer

Using an electric mixer, beat the cream cheese and sugar in a large bowl until it is smooth. This is a lot easier when the cream cheese is at room temperature.

Add milk, lemon juice, vanilla, and salt. Beat until the mixture is well combined. Add the lightly beaten egg and beat it at a low speed until just combined. Don’t overmix the egg into the cheesecake batter because it may cause too many air pockets in your cheesecake, and it won’t be as creamy.

layers of graham cracker crust, cheesecake, strawberry rhubarb jam

Pour the cheesecake mixture over the cooled graham cracker crust. Bake for 15-20 minutes, until the filling is set. The filling is set when the center 2 inches are still slightly jiggly, but the edges are set. Edges will start to puff up slightly and pull away from the sides. If the whole thing moves when you jiggle in, it’s not done yet!

Cool for about 1 hour on the cooling rack, or until the dish and cheesecake are cooled.

Jam Topping

While the cheesecake layer is baking and cooling, make the jam.

In a small saucepan, stir together cornstarch and sugar. Add strawberries, rhubarb, and lemon juice. Bring the mixture to a boil over medium heat, stirring constantly so the fruit doesn’t burn. You can use fresh or frozen rhubarb and strawberries here. If using frozen berries or rhubarb, thaw and drain off extra water first.

Reduce the heat and simmer for 6-8 minutes. It’s ready when the mixture has thickened and the rhubarb is tender. Make sure you test the rhubarb for doneness, you don’t want to bite into a cheesecake square with a tough piece of rhubarb.

Remove from the heat and allow to cool completely.

Assemble and Serve

Once the cheesecake and jam layers have cooled, spread the jam evenly over the top. Refrigerate the bars overnight to allow the bars to set completely and the flavors to combine. This step is optional, but it helps melt the flavors together.

Cut the chilled cheesecake into bars and enjoy.

Want a Thicker Cheesecake Layer? Here’s How to Double It

When you make this recipe, you may have a couple of cheesecake lovers who want a double layer of cheesecake! Here’s how to make them happy:

Double the cheesecake ingredients:

16 oz cream cheese
½ cup sugar
4 tbsp milk
2 tbsp lemon juice
Dash of salt
2 eggs, lightly beaten

Keep the crust and fruit topping amounts the same, unless you also want a thicker topping (in which case, you can scale that as well).

Use the same 8-inch baking dish, but adjust the baking time for the cheesecake layer. A thicker cheesecake layer means it will take longer to cook through. Add about 10–15 extra minutes to the baking time for a total of 25-30 minutes. Check the set after 25 minutes.

The edges should be set, and the center should still have a slight wobble — that’s how you know it’s done without overbaking.

FAQs about Cheesecake Bars

Can I use frozen rhubarb or strawberries?

Yes! Fresh or frozen both work for this recipe. If using frozen, thaw first and allow the extra water to drain.

How do I know when the cheesecake is fully baked?

The edges should look set, but the center can have a slight jiggle. It will continue to set as it cools. Overbaking can cause cracks or a dry texture.

Can I make the cheesecake layer thicker?

Yes! Double the ingredients in the cheesecake layer and bake for 10-15 minutes longer, checking for proper set after 10 minutes. Everything else in the recipe stays the same.

Can I double the whole recipe?

Yes, you can double it and bake in a 9×13 pan. You may need to increase the baking time slightly and watch the center of the cheesecake for doneness.

How long do these last in the fridge?

They’ll keep for 4–5 days in the refrigerator when stored in an airtight container. The crust may soften slightly over time, but it will still taste great.

Can I freeze the cheesecake bars?

Yes, you can freeze them! Chill completely, then cut into bars and freeze in a single layer before transferring to a container. Thaw in the fridge overnight before serving.

Don’t forget to Pin this Strawberry Rhubarb Cheesecake Bars recipe for later or use the print button in the card below to keep it handy in your kitchen!

If you love rhubarb as much as we do, be sure to check out more of our delicious rhubarb recipes for fresh and creative ways to enjoy this tangy favorite all year round.