Rhubarb and Strawberry Cheesecake Bars: The Perfect Recipe

When summer rolls around, there’s nothing quite like enjoying a dessert that perfectly captures the season’s best flavors. Rhubarb and strawberry cheesecake bars are the ultimate treat, combining the tartness of rhubarb with the sweetness of strawberries, all nestled atop a buttery crust and finished with a creamy cheesecake filling. Whether you’re hosting a summer picnic or just craving a delightful dessert, these bars are sure to impress. In this guide, we’ll walk you through everything you need to know to create these delicious bars, from selecting the perfect ingredients to mastering the baking process.

Key Ingredients for Rhubarb and Strawberry Cheesecake Bars

To make the best rhubarb and strawberry cheesecake bars, it’s important to start with high-quality ingredients. Each component of this recipe plays a crucial role in the overall flavor and texture.

The Perfect Rhubarb and Strawberries

When choosing rhubarb, look for stalks that are firm and vibrant in color. The deeper the red, the sweeter the rhubarb tends to be, although it will always have that characteristic tang. Strawberries should be fresh, bright red, and free from blemishes to ensure they bring their signature sweetness to the recipe.

Cream Cheese and Its Alternatives

The cream cheese is the star of the cheesecake filling, giving it that rich and creamy texture. Full-fat cream cheese is recommended for the best results. However, if you’re looking for a lighter option, you can substitute with Neufchâtel cheese or even a blend of Greek yogurt and cream cheese.

Crust Options

The crust is the foundation of your cheesecake bars, providing that essential crunch. While a classic graham cracker crust is a popular choice, shortbread or digestive biscuits can offer a slightly different flavor and texture. Each crust option brings something unique to the table, allowing you to customize the bars to your liking.

How to Make Rhubarb and Strawberry Cheesecake Bars

Making rhubarb and strawberry cheesecake bars may seem like a challenge, but breaking it down step-by-step will make the process easy to follow. From preparing the crust to ensuring a smooth and creamy filling, this guide will help you achieve perfection.

Preparing the Crust

The crust is the foundation that holds your cheesecake bars together. For this recipe, a graham cracker crust adds a nice crunch and buttery flavor, but you can also use shortbread or digestive biscuits for a richer taste. Here’s how to make the perfect crust:

Ingredients for the crust:
- 1 ½ cups of crushed graham crackers
- ¼ cup granulated sugar
- ½ cup melted butter
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until the crumbs are fully coated and the mixture holds together when pressed.
3. Press the mixture evenly into the bottom of a lined 9×13 inch baking dish.
4. Bake for 10-12 minutes or until golden brown. Remove from the oven and let it cool while you prepare the filling.

Making the Cheesecake Filling for Rhubarb and Strawberry Cheesecake Bars

The filling is the heart of any cheesecake bar, and this one is no different. For a silky-smooth filling, make sure all your ingredients are at room temperature before mixing.

Ingredients for the filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
Instructions:
1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla extract and sour cream until the mixture is fully combined and smooth.
4. Set the filling aside while you prepare the rhubarb and strawberry topping.

Incorporating Rhubarb and Strawberries

Balancing the tartness of rhubarb with the sweetness of strawberries is the key to making this dessert sing. Here’s how to prepare the fruit topping:

Ingredients for the topping:
- 2 cups rhubarb, chopped
- 1 cup strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions:
1. In a saucepan, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring frequently, until the mixture thickens and the fruit is softened (about 5-7 minutes).
3. Remove from heat and allow to cool slightly before layering onto the cheesecake filling.

Baking and Cooling

Once your crust is ready, the filling is smooth, and the fruit topping is prepped, it’s time to bring it all together and bake the cheesecake bars.

Instructions:
1. Pour the cream cheese filling over the cooled crust and spread it evenly with a spatula.
2. Spoon the rhubarb and strawberry mixture over the top of the cream cheese filling, gently swirling it with a knife to create a marbled effect.
3. Bake in the preheated oven at 350°F (175°C) for 30-35 minutes or until the cheesecake is set but still slightly jiggly in the center.
4. Remove from the oven and allow the bars to cool completely before refrigerating for at least 4 hours or overnight.

Final Touches and Serving Suggestions

After the cheesecake bars have chilled, it’s time to slice and serve! Here are some ideas to elevate your presentation:

Serving Suggestions:
1. Top each bar with a dollop of whipped cream or a dusting of powdered sugar.
2. Garnish with fresh mint leaves for an added pop of color.
3. For a more decadent treat, drizzle some melted white chocolate over the top before serving.

Expert Tips for Perfect Rhubarb and Strawberry Cheesecake Bars

Even with a great recipe, a few expert tips can help ensure your rhubarb and strawberry cheesecake bars come out perfectly every time. From preventing cracks to making these bars ahead of time, these tips will have you baking like a pro.

Preventing Cracks in the Cheesecake

One of the most common issues when making cheesecake is cracking. While a crack doesn’t affect the taste, it can impact the presentation. Here are some tips to keep your cheesecake smooth and crack-free:

Avoid Overmixing: Overmixing the batter incorporates too much air, which can cause cracks as the cheesecake bakes. Mix until just combined for the best results.
Use a Water Bath: Baking the cheesecake in a water bath helps to cook it evenly and gently, reducing the risk of cracks. Simply place your baking dish inside a larger pan filled with hot water before putting it in the oven.
Don’t Overbake: Cheesecake bars are done when the edges are set, but the center still has a slight jiggle. Overbaking can lead to cracks, so be sure to keep a close eye on them in the final minutes of baking.
Cool Gradually: After baking, turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly. Rapid temperature changes can cause the cheesecake to crack.

Making Ahead and Storage

Cheesecake bars are an excellent make-ahead dessert. Here’s how to prepare and store them properly:

Making Ahead: You can make these cheesecake bars up to two days in advance. After baking and cooling, cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator.
Freezing: If you want to make them further in advance, cheesecake bars freeze well. Once they’ve completely cooled, cut them into squares, wrap each piece in plastic wrap, and place them in an airtight container. They’ll keep in the freezer for up to three months. Thaw them in the refrigerator overnight before serving.
Storing Leftovers: Leftover cheesecake bars should be stored in the refrigerator, where they’ll stay fresh for up to five days. Be sure to cover them tightly to prevent them from drying out.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Here are some ideas for variations and substitutions:

Gluten-Free Version: Substitute the graham crackers with gluten-free graham crackers or almond flour to make a gluten-free crust.
Different Fruits: Swap out the strawberries for other berries like raspberries or blueberries, or use a mix of your favorite summer fruits.
Lower Sugar Option: If you’re looking to reduce the sugar content, consider using a sugar substitute that measures like sugar, or reduce the sugar in the fruit topping to suit your taste.
Vegan Option: For a vegan version, use a plant-based cream cheese substitute and a vegan butter for the crust. You can also replace eggs with a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water per egg).

Nutritional Breakdown of Rhubarb and Strawberry Cheesecake Bars

Understanding the nutritional content of your dessert can help you enjoy it mindfully. Here’s a general overview of the nutritional information for rhubarb and strawberry cheesecake bars based on a standard recipe.

Serving Size: 1 bar (based on a 9×13 inch pan, cut into 16 bars)
Calories: Approximately 250-300 calories per bar
Total Fat: 15-18g
- Saturated Fat: 8-10g
Cholesterol: 60-80mg
Sodium: 150-200mg
Total Carbohydrates: 25-30g
- Dietary Fiber: 1-2g
- Sugars: 15-20g
Protein: 4-5g

Breakdown of Key Nutrients:

Rhubarb: Rhubarb is low in calories and provides a good source of fiber and vitamins, particularly vitamin K. It also contains antioxidants which may offer various health benefits.
Strawberries: Strawberries are rich in vitamin C, manganese, and fiber. They’re also a powerful source of antioxidants, contributing to the overall nutritional value of these bars.
Cream Cheese: While cream cheese is higher in fat, it provides protein and calcium, making it a key ingredient in the creamy filling of these bars.
Graham Cracker Crust: The crust adds carbs and fat to the recipe, contributing to the overall calorie content. For those looking to reduce the calorie count, consider using a lighter crust option.

Considerations for Dietary Preferences:

Lower Calorie Option: To reduce calories, consider using a light cream cheese and cutting back on sugar in both the crust and filling.
Higher Protein Version: Add a scoop of unflavored protein powder to the filling to boost the protein content without altering the taste.
Lower Carb Version: Use a low-carb sweetener and almond flour crust to reduce the overall carbohydrate count.

Frequently Asked Questions

This section addresses some of the most common questions about making rhubarb and strawberry cheesecake bars, ensuring that even first-time bakers can achieve great results.

How do you make rhubarb and strawberry cheesecake bars?

Making rhubarb and strawberry cheesecake bars is a straightforward process. First, prepare a graham cracker crust by mixing crushed graham crackers, sugar, and melted butter, and bake it until golden. Then, whip up a creamy cheesecake filling using cream cheese, sugar, eggs, vanilla, and sour cream. Prepare the rhubarb and strawberry topping by cooking the fruit with sugar, cornstarch, and lemon juice until thickened. Layer the cheesecake filling over the crust, swirl in the fruit topping, and bake until set. After cooling, chill the bars in the refrigerator before slicing and serving.

What is the best crust for cheesecake bars?

The best crust for cheesecake bars largely depends on your taste preferences. A classic graham cracker crust is the most popular choice, offering a buttery, slightly sweet base that pairs well with the creamy filling. However, shortbread or digestive biscuits can add a richer flavor and a slightly firmer texture. If you prefer something different, you can experiment with a crust made from crushed nuts or even a cookie base. Whichever crust you choose, make sure it complements the flavors of the cheesecake and fruit topping.

Can you make cheesecake bars ahead of time?

Yes, cheesecake bars are an excellent make-ahead dessert. You can prepare them up to two days in advance. After baking and cooling the bars, cover them tightly and store them in the refrigerator until you’re ready to serve. For even longer storage, you can freeze the bars. Once cooled, cut them into squares, wrap them individually in plastic wrap, and store them in an airtight container in the freezer for up to three months. Thaw them in the refrigerator overnight before serving.

How do you know when cheesecake bars are done?

Knowing when cheesecake bars are done is crucial to achieving the perfect texture. The bars are ready when the edges are set, and the center still has a slight jiggle. This usually takes about 30-35 minutes of baking at 350°F (175°C). Avoid overbaking, as this can cause the cheesecake to become dry and crack. If you’re unsure, gently tap the side of the pan—if the center jiggles slightly but doesn’t slosh around, it’s done. Remember that the cheesecake will continue to set as it cools and chills in the refrigerator.

Enjoy Your Rhubarb and Strawberry Cheesecake Bars

Rhubarb and strawberry cheesecake bars are the perfect dessert for those warm summer days when you’re craving something sweet, creamy, and a little bit tangy. With a buttery crust, smooth cheesecake filling, and a vibrant fruit topping, these bars offer a delightful combination of flavors and textures. Whether you’re making them for a family gathering or just as a treat for yourself, this recipe is sure to impress.

Now that you have all the tips, tricks, and detailed instructions, it’s time to head to the kitchen and start baking. Don’t forget to share your results—let us know how your cheesecake bars turned out in the comments below! What variations did you try, and what did you think of the flavor combination? We’d love to hear from you.

Takeaways:

Rhubarb and strawberry cheesecake bars are an easy and versatile dessert perfect for summer.
The combination of tart rhubarb and sweet strawberries with a creamy filling and crunchy crust is irresistible.
You can customize this recipe with different fruits, crusts, or even a gluten-free version.

Engaging Question:

What’s your favorite fruit to pair with cheesecake? Share your thoughts or variations in the comments below!