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strawberry rhubarb cheesecake bars

Strawberry Rhubarb Cheesecake Bars

These Strawberry Rhubarb Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling and a tangy-sweet strawberry rhubarb topping. Perfectly balanced and beautifully layered, this dessert brings together classic summer flavors in a rich, crowd-pleasing bar that’s ideal for gatherings, picnics, or a simple treat at home.
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Prep Time 40 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 40 minutes

Equipment

  • 8-inch baking dish keep in mind, glass takes longer to cool
  • hand mixer optional
  • cooling rack

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 6 tbsp butter melted

Cheesecake

  • 8 oz cream cheese room temperature
  • 1/4 cup sugar
  • 2 tbsp milk
  • 1 tbsp lemon juice
  • dash salt
  • 1 egg lightly beaten

Jam Topping

  • 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

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 350ºF and grease an 8-inch baking dish. 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.
  • Press the mixture into the baking dish and bake for 10-12 minutes, until the edges are lightly browned.
  • Cool the crust completely before adding the next layer.

Cheesecake

  • Using an electric mixer, beat the cream cheese and sugar in a large bowl until it is smooth.
  • Add milk, lemon juice, vanilla, and salt. Beat until the mixture is well combined. Add the beaten egg and beat it at a low speed until it is just combined.
  • 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. They will start to puff up slightly and pull away from the sides.
  • Cool on a wire rack for 1 hour.

Jam Topping

  • While the cheesecake layer is cooling, make the jam.
  • In a small saucepan, combine cornstarch and sugar. Add strawberries, rhubarb, and lemon juice. If using frozen strawberries or rhubarb, thaw and drain extra water first.
  • Bring the mixture to a boil over medium heat, stirring constantly so the fruit doesn't burn.
  • Reduce the heat and simmer for 6-8 minutes.
  • When the mixture has thickened and the rhubarb is tender, it is ready.
  • 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, or at least 8 hours, to allow the bars to set completely and the flavors to combine.
  • Cut the chilled cheesecake into bars and serve chilled.