Save on Pinterest

Strawberry Rhubarb Cheesecake Bars

These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    16 servings


  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • Dash kosher salt
  • 1/2 cup cold butter, cubed
  • 1/3 cup finely chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Dash kosher salt
  • 1 large egg, room temperature, lightly beaten
  • JAM:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/3 cups chopped fresh strawberries
  • 1-1/3 cups sliced fresh or frozen rhubarb
  • 1 tablespoon lemon juice


  • Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
  • Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
  • Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
  • For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
  • Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts
1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Robyn
    Sep 18, 2020

    These were amazing - they're the new family favourite!! I di really recommend cooling the jam before you put it on - I didn't the first time, and I got a bit of excess liquid pooling. My husband and I have tried other iterations with blueberry, blackberry, and raspberry jams (the exact same proportions of fruits), and they're all awesome. What a great recipe!!!

  • toonces3
    Jul 26, 2020

    These were very tasty, and the squares really held their shape well after being cut. The recipe is a little more complicated than it actually needs to be: (1) the shortbread crust can be made in a food processor; (2) the cream cheese filling can also be made in the food processor -- I didn't even wash it in between; (3) I didn't bother with some of the 'cooling' steps, and poured the cream cheese filling on the baked crust as soon as it came out of the oven, and added the strawberry-rhubarb topping as soon as the cheesecake layer came out of the oven; (4) I also didn't bother thawing my rhubarb, and used it straight out of the freezer. All of this made it come together much more quickly, and it turned out perfectly. I really love the strawberry rhubarb, so if I make this again I will probably add more fruit.

  • Rita
    Jul 10, 2020

    Yummy! Good for any day, or occasion. A real keeper.

  • Sheryl
    Jun 16, 2020

    So good. Right blend of tart and sweet! It’s a keeper. I didn’t have pecans so used walnuts; next time will try pecans but still delicious!

  • astarzynski
    Jun 1, 2020

    Absolutely Delicious!

  • Carol
    May 15, 2020

    No comment left

  • Ellensasylum
    Mar 27, 2020

    To die for!! This has turned into a family favorite. I use raspberries because that's what I have. Strawberries never make it from the garden to the freezer. I cut the crust recipe in half.

  • Lula
    Nov 21, 2019

    No comment left

  • Katie
    Jul 9, 2019

    These are SO good. I followed the recipe exactly and they turned out perfectly. The jam was my favorite part...I made a second batch to use on vanilla ice cream!

  • CallawayCook
    Jun 24, 2019

    Absolutely an amazing dessert recipe! For the jam portion, didn't have any strawberries on hand but had some fresh blueberries . Substituted equal amounts blueberries combined with my frozen rhubarb and added a good splash of Chambord at the end. Thank you for sharing, will make with strawberries next time!