Strawberry Rhubarb Cheesecake Bars with Creamy Filling
Indulge in these Strawberry Rhubarb Cheesecake Bars with Creamy Filling featuring a buttery graham cracker crust, rich cheesecake layer, and sweet-tart strawberry rhubarb topping. Perfect for spring and summer gatherings, holidays, and special occasions, this easy dessert recipe is make-ahead friendly and absolutely irresistible.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Strawberry Rhubarb Topping
- 2 cups rhubarb diced
- 2 cups strawberries diced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the prepared pan and bake for 8 minutes. Let cool slightly.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract and sour cream until creamy.
- Spread the cheesecake filling evenly over the cooled crust.
- In a saucepan, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Cook for 5–7 minutes until slightly thickened, then let cool briefly.
- Spoon the strawberry rhubarb mixture evenly over the cheesecake layer.
- Bake for 35–40 minutes, or until the center is mostly set and the edges are lightly golden.
- Cool completely at room temperature, then refrigerate for at least 3 hours.
- Lift from the pan using the parchment paper, cut into bars, and serve chilled.
Notes
1. For the smoothest cheesecake filling, make sure the cream cheese is fully softened before mixing.
2. Chill the bars for at least 3 hours before slicing to achieve clean cuts and the best texture.
3. Store leftovers covered in the refrigerator and enjoy within 5 days for optimal freshness and flavor.