Why You’ll Love This Recipe

Triple-layer texture and flavor: buttery crust, creamy cheesecake, and jammy fruit create a symphony in every bite.
Springtime indulgence: a fresh, vibrant way to use seasonal strawberries and rhubarb.
Make‑ahead friendly: bake ahead and chill—ideal for entertaining the next day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust and crumble topping

2½ cups all‑purpose flour
1 cup light brown sugar
1 cup chopped, toasted pecans
1 cup cold butter, cubed

Filling

4 cups chopped rhubarb
2 cups chopped strawberries
3 Tbsp cornstarch
16 oz (2 bricks) cream cheese, room temperature
2 cups granulated sugar, divided
2 eggs
1 tsp vanilla extract

directions

Preheat oven to 350 °F. In a mixer, combine flour, brown sugar, pecans, and butter until pea‑sized crumbs form.
Press half the crumble into a parchment‑lined 9×13‑inch pan. Bake 10–15 minutes until edges brown.
Toss rhubarb, strawberries, cornstarch, and ½ cup sugar; set aside.
Beat cream cheese with remaining 1½ cups sugar until fluffy. Add eggs and vanilla until smooth.
Spread cheesecake layer evenly over baked crust. Spoon fruit mixture on top, then sprinkle remaining crumble.
Bake 40–45 minutes until edges are browned and center slightly jiggles. Cool 1 hour, then refrigerate 3 hours to overnight.

Servings and timing

Serves 12 bars.

Prep time: ~30 minutes
Bake time: ~45 minutes
Chill time: at least 3 hours (ideally overnight)

Variations

Crust switch: swap pecans for oats or try gluten‑free flour.
Fruit mix‑ins: toss cherries, raspberries, or peaches into the fruit layer.
Nutty crumble: stir in quick oats for a heartier topping.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 3 days. For best thawing, allow them to return to room temperature before serving. They’re not recommended for reheating in the oven, but warming a single piece in the microwave for 10–15 seconds brings back some of the fresh‑baked charm.

FAQs

1. Can I use frozen rhubarb and strawberries?

Yes—just thaw and drain any excess liquid before mixing to prevent a soggy filling.

2. How long should I chill the bars?

At least 4 hours, though chilling overnight yields firmer cuts and more developed flavor.

3. Can I freeze the bars?

Yes, cheesecake bars freeze well when tightly wrapped. Thaw in the fridge for several hours before enjoying.

4. Why did my cheesecake layer crack?

These bars have a thin cheesecake layer and don’t need a water bath. Cracking is unlikely if baked until just set, with a slight jiggle.

5. Can I reduce sugar in the fruit layer?

Yes! Try replacing half of the sugar with brown sugar or reducing by ¼ cup, though color and texture may be slightly affected.

6. Is there a substitute for pecans?

Absolutely—walnuts, almonds, or oats all work well in the crust.

7. How do I get clean bar slices?

Chill thoroughly, then use a sharp knife wiped clean between cuts.

8. Can I make these in a smaller pan?

Yes—an 8×8 pan works too, but bars will be more thick and the bake time may need adjusting.

9. What’s the best cream cheese to use?

Full-fat brick-style cream cheese yields the creamiest texture; avoid low-fat varieties.

10. How can I brighten the flavor?

Add a splash of lemon juice or a teaspoon of lemon zest to the cheesecake batter or fruit mix.

Conclusion

These Strawberry Rhubarb Cheesecake Bars deliver fresh, layered flavor and beautiful presentation, perfect for spring gatherings or cozy desserts. With simple ingredients, straightforward steps, and plenty of make‑ahead flexibility, they’re sure to become a seasonal favorite. Enjoy experimenting with variations and savor each sweet‑tart bite!