Strawberry Rhubarb Cheesecake Bars
Total TimePrep: 30 min. + chilling Bake: 15 min. + cooling
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!!!
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.
Yummy! Good for any day, or occasion. A real keeper.
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!
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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.
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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!
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!