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strawberry rhubarb cheesecake bars

These strawberry rhubarb cheesecake bars are a delightful combination of sweet and tart flavors, perfect for a spring or summer treat. The buttery crumble crust and topping add a satisfying crunch to the creamy cheesecake filling and fruity rhubarb-strawberry swirl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Crust & Crumble
  • 112 g butter at room temperature
  • 43 g brown sugar lightly packed
  • 0.5 tsp cinnamon
  • 0.25 tsp kosher salt
  • 125 g whole wheat flour about 1 cup
  • 33 g rolled oats
  • 33 g quick oats
Cheesecake Filling
  • 450 g cream cheese at room temperature
  • 75 g granulated sugar
  • 70 g greek yoghurt about 1/3 cup
  • 20 g heavy cream
  • 1 tsp vanilla extract
  • 1.5 large eggs
  • 1.5 tbsp cornstarch
Fruit Topping
  • 115 g chopped rhubarb about 1 cup
  • 115 g chopped strawberries about 1 cup
  • 2 tsp granulated sugar
  • 1 tsp tapioca starch

Method
 

  1. Preheat oven to 350F. Butter an 8″ square baking tray and line with parchment.
  2. Cream butter, brown sugar, cinnamon, and salt. Mix in flour and oats. Reserve 1/3 for crumble. Press remaining 2/3 into the tray.
  3. Prick the base, freeze for 10 minutes. Bake for 15 minutes until lightly browned. Cool slightly.
  4. Cream cream cheese until smooth. Mix in sugar, then yoghurt, cream, and vanilla. Beat in eggs. Sift in cornstarch.
  5. Pour cheesecake layer over crust.
  6. Stir rhubarb, strawberries, sugar, and tapioca starch. Spoon over cheesecake.
  7. Break up remaining crumble and scatter over fruit.
  8. Bake for 30-35 minutes until browned and cheesecake is mostly set.
  9. Cool, then refrigerate for at least four hours. Cut into squares.

Notes

For easier cutting, chill the bars thoroughly before slicing.