Home Dishes & Beverages Bars Cheesecake Bars

Strawberry Rhubarb Cheesecake Bars

Name: Strawberry Rhubarb Cheesecake Bars
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 servings.
Ingredients: 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; FILLING:; 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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. + chilling Bake: 15 min. + cooling

Makes

16 servings

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

Strawberry Rhubarb Cheesecake Bars Recipe photo by Taste of Home

Next Recipe

Ingredients

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
FILLING:
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

Directions

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.

Strawberry Rhubarb Cheesecake Bars

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home