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This strawberry rhubarb cheesecake bar recipe combines the tangy sweetness of seasonal fruits with a creamy cheesecake filling and buttery pecan crust for a dessert that perfectly balances flavors and textures. Each bite delivers the perfect combination of crunch, creaminess, and fruity sweetness that will have everyone asking for the recipe.
I first made these bars for a spring garden party, and they quickly became my signature dessert. The beautiful ruby red topping always draws compliments, and I love how the tartness of rhubarb complements the rich cheesecake layer.
Ingredients
- All purpose flour: Provides the sturdy base for our crust foundation
- Brown sugar: Adds deep caramel notes to the crust that white sugar simply cannot match
- Cold butter cubes: Need to remain cold for the perfect crumbly texture in the crust
- Finely chopped pecans: Add wonderful nutty flavor and texture to the base
- Cream cheese: Should be fully softened to room temperature for a smooth filling
- Fresh strawberries: Bring natural sweetness and beautiful color to the jam layer
- Rhubarb: Adds the perfect tartness that balances the sweet cheesecake filling
- Lemon juice: Brightens all the flavors and helps the jam set properly
Step-by-Step Instructions
- Prepare the Crust:
- Combine flour, brown sugar and salt in a bowl, then cut in cold butter until the mixture resembles coarse crumbs. The butter should remain cold throughout this process to create that perfect crumbly texture. Mix in the chopped pecans, then press firmly into your parchment lined pan, ensuring an even layer. Bake until just starting to turn golden at the edges, about 12 to 15 minutes, then allow to cool completely before adding the filling.
- Create the Cheesecake Layer:
- Beat the cream cheese and sugar together until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl frequently to avoid lumps. Add milk, lemon juice, vanilla and salt, mixing until fully incorporated. Finally, add the egg and beat on low speed just until blended. Overbeating after adding the egg can incorporate too much air and cause cracks. Pour this mixture over the cooled crust and bake until just set but still slightly jiggly in the center, about 15 to 20 minutes.
- Prepare the Strawberry Rhubarb Jam:
- In a saucepan, whisk together sugar and cornstarch to prevent lumps. Add the chopped strawberries, sliced rhubarb, and lemon juice, bringing the mixture to a boil over medium heat. Reduce to a simmer and cook for 6 to 8 minutes, stirring frequently. The mixture should thicken noticeably and coat the back of a spoon. Remove from heat and allow to cool completely before spreading over the cheesecake layer.
- Assemble and Chill:
- Once the jam has cooled completely, spread it evenly over the cheesecake layer. Cover the pan and refrigerate for at least 8 hours or overnight to allow all layers to set properly. The waiting is the hardest part, but absolutely necessary for perfect bars. When ready to serve, use the parchment paper overhang to carefully lift the entire dessert from the pan and cut into squares on a cutting board.
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My grandmother always paired strawberries and rhubarb in her spring desserts, claiming they were made to grow together and be eaten together. Every time I make these bars, I remember picking rhubarb from her garden as a child, amazed that something that looked like red celery could taste so wonderful in desserts.
Storage Tips
These cheesecake bars can be refrigerated for up to 5 days in an airtight container. Place sheets of parchment paper between layers if you need to stack them to prevent sticking. For longer storage, these bars freeze beautifully for up to 3 months. Wrap individual portions in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before serving for best texture.
Seasonal Variations
While strawberry and rhubarb create a classic spring combination, you can adapt this recipe year round. In summer, try blueberry and lemon or raspberry and peach. Fall calls for apple and cranberry with a dash of cinnamon. Winter is perfect for citrus variations like blood orange or meyer lemon curd. The cheesecake base and crust remain the same, just swap out the fruit jam topping to match what's in season.
Serving Suggestions
These bars are delicious on their own, but for an elevated dessert experience, serve with a dollop of lightly sweetened whipped cream and a fresh mint sprig. For brunch gatherings, pair with a mimosa or coffee. When serving as a dessert course, a small scoop of vanilla bean ice cream alongside creates a temperature contrast that highlights the fruity flavors of the jam layer.
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These strawberry rhubarb cheesecake bars have become my go to dessert for spring and summer gatherings. The make ahead nature makes entertaining stress free, while the beautiful layers create a dessert that looks as impressive as it tastes. Whether served at a baby shower, brought to a potluck, or enjoyed as a family dessert, these bars never fail to impress and disappear quickly!
Frequently Asked Questions
- → What is the best way to prepare the jam topping?
Cook the strawberries, rhubarb, sugar, cornstarch, and lemon juice in a saucepan until the mixture thickens. Allow it to cool completely before spreading it over the cheesecake layer.
- → Can I use frozen rhubarb for this dish?
Yes, frozen rhubarb works fine. Just ensure it is well-drained before using to avoid excess moisture in the jam topping.
- → How can I ensure the cheesecake filling is smooth?
Ensure the cream cheese is softened to room temperature before mixing. Beat it with sugar until smooth before adding other filling ingredients.
- → How long do these bars need to chill?
The bars should chill for 8 hours or overnight to fully set and achieve the best texture and flavor.
- → What is the best way to cut the bars neatly?
Use a sharp knife dipped in warm water and wiped clean between each cut for clean and precise slices.
- → Can I substitute the pecans in the crust?
If you prefer or have an allergy, you can substitute pecans with walnuts, almonds, or omit them entirely for a plain crust.