Description
Tangy strawberry-rhubarb cheesecake bars loaded with sweet berries on a buttery crust—bright and indulgent in every bite.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 1 cup rhubarb, finely chopped
- 2 Tbsp granulated sugar (for fruit)
- 1 Tbsp cornstarch
- Zest of 1/2 lemon (optional, for brightness)
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan and grease lightly.
- Mix graham crumbs and melted butter; press into pan bottom. Bake 8 min, then cool slightly.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then add vanilla and lemon zest.
- In another bowl, toss strawberries and rhubarb with 2 Tbsp sugar and cornstarch.
- Spoon half the cheesecake batter over cooled crust, smooth evenly.
- Distribute berry mixture over batter, then dollop remaining batter on top. Gently swirl with a knife.
- Bake 30–35 min until edges set but center still slightly wobbly.
- Cool in pan, then refrigerate at least 2 hrs (or overnight) to fully set.
- Cut into bars and serve chilled or at room temperature.
Notes
- Ensure rhubarb is finely chopped so it blends well.
- Allow full chilling for clean cuts and best texture.
- Make ahead—stores covered in fridge for up to 4 days, or freeze up to 1 month.
- Optional drizzle: warm a bit of jam and brush on top before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg