Strawberry Rhubarb Cheesecake Bars
Delight in the perfect blend of sweet strawberries and tangy rhubarb in these creamy cheesecake bars. With a buttery graham cracker crust and vibrant fruit topping, they are ideal for summer picnics or family gatherings. Easy to make, these delicious bars offer a taste of nostalgia with every bite, leaving everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb stalks, chopped
- 3/4 cup granulated sugar (divided)
- 16 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of the dish to form the crust.
- In a saucepan over medium heat, combine chopped strawberries, rhubarb, and 1/4 cup sugar until soft. Let cool slightly.
- Beat cream cheese and remaining sugar until smooth; add eggs one at a time, then stir in vanilla extract.
- Spread half of the cheesecake batter over the crust, spoon fruit mixture on top, and swirl gently.
- Bake for 30-35 minutes until edges are golden and center is set but slightly jiggly. Cool completely before refrigerating. Cut into squares and serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Adjust sweetness according to your taste by modifying sugar in the fruit mixture. Substitute blueberries for strawberries or add lemon zest for a refreshing twist. Store bars covered in the fridge for up to five days; reheat gently if desired.