Whenever strawberry rhubarb season rolls around, it is my favorite time of the year to be in the kitchen trying out colorful new desserts with the sweet and tangy fruit combination that strawberries and rhubarb bring when paired together. These creamy cheesecake bars topped with a sweet and tangy strawberry rhubarb jam were no exception and I found myself geeking out over the cute heart shapes that the swirls of jam made on top of the cheesecake bars. So, do I recommend trying these bars for your spring and summer events? Absolutely, 100%!
If you love strawberry and/or rhubarb desserts, be sure to check the list of our favorites below the recipe card.
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Strawberry Rhubarb Cheesecake Bars
Ingredients
Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers
- 1 tablespoon sugar optional
- 6 tablespoons salted butter melted
Strawberry Rhubarb Jam
- 1 cup diced rhubarb washed and stems removed
- 1 cup diced strawberries washed and stems removed
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch rounded
- 1 teaspoon vanilla extract
Cheesecake Layer:
- 16 oz. softened cream cheese
- 2 large eggs
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
Instructions
Preheat oven to 350 degrees:
Graham Cracker Base:
- Combine crushed graham cracker crumbs with sugar and melted butter until moist crumbs remain. Press into the bottom of a greased 13 by 9-inch baking dish, then bake the crust in the preheated oven for 7-8 minutes until set and slightly golden. Allow to cool completely (30-60 minutes).
Strawberry Rhubarb Jam:
- While the graham cracker base is in the oven, Place chopped rhubarb, strawberries, sugar and cornstarch in a small saucepan. Mash the berries with a fork or potato masher to release some of the juices, then bring to a simmer while stirring to combine the sugar and cornstarch with the fruit. Allow to cook at a slow simmer for around 10 minutes (stirring occasionally) until the fruit has mostly dissolved and the jam has thickened. *see note. Stir in vanilla extract, then allow to cool in an ice bath until set and cool to touch.
Cheesecake Filling:
- While the strawberry rhubarb jam and graham cracker crust are cooling, combine softened cream cheese and granulated sugar until creamy and smooth. Mix in eggs, sour cream and vanilla extract until well combined and lump free.
Assembly:
- Reduce the oven heat to 325. Pour the cheesecake filling over the cooled graham cracker crust, then spread with a spatula until the filling is evenly covering the crust. Dollop strawberry rhubarb jam on top of the cheesecake filling and then swirl with a skewer (there may be extra jam).
- Bake the cheesecake bars in the preheated oven (reduced to 325) for 25-30 minutes or until the cheesecake filling is set and golden on the top. Allow the cheesecake bars to cool at room temperature until no longer hot, then refrigerate for several hours or overnight before cutting. Enjoy!
Notes
Additional Strawberry Rhubarb recipes you may enjoy:
- Rhubarb Custard Pie with Crumb Topping
- Amish Fresh Strawberry Pie
- Amish Rhubarb Oatmeal Bars
- Amish Strawberry Oatmeal Bars
- Strawberry Rhubarb Thumbprint Cookies
- Strawberry Rhubarb Crisp
- Amish Strawberry Shortcake (in a skillet)
- Amish Strawberry Shortcake Whoopie Pies
- Strawberry Rhubarb Spritzer (non-alcoholic)
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Step 1: Combine the ingredients for the graham cracker crumbs in a medium sized mixing bowl, then press into the bottom of a 13 by 9-inch pan that has been greased with cooking spray or butter. Bake the graham cracker crust at 350 degrees (F.) for 7-8 minutes until set and lightly golden in color. Tip: watch the crust carefully or set a kitchen timer to avoid burning it. Allow the crust to cool completely before spreading the cheesecake layer on top.
Strawberry Rhubarb Jam: While the graham cracker base is in the oven, Place diced rhubarb, strawberries, sugar and cornstarch in a small saucepan. Mash the berries with a fork or potato masher to release some of the juices, then bring to a simmer while stirring to combine the sugar and cornstarch with the fruit. Allow to cook at a slow simmer for around 10 minutes (stirring occasionally) until the fruit has mostly dissolved and the jam has thickened. Stir in vanilla extract, then allow to cool in an ice bath until cool to touch and set.
What can be done if the jam is too thick or too thin?
If the jam seems too thick after cooking it with cornstarch, you can stir in some water to help thin it out. If the jam is runny and too thin to hold its shape on the cheesecake filling, it will need more cornstarch. To add more cornstarch, be sure to mix the cornstarch with water before adding it to the hot jam or the cornstarch will clump and leave lumps behind in the jam. Cook the jam and cornstarch until the cornstarch is clear and the jam has thickened.
Cheesecake filling: While the strawberry rhubarb jam and graham cracker crust are cooling, combine softened cream cheese and granulated sugar with a handheld mixer until creamy and smooth. Mix in eggs, sour cream and vanilla extract until well combined and lump free.
Assembly Step 1: Reduce the oven heat to 325. Pour the cheesecake filling over the cooled graham cracker crust, then spread with a spatula until the filling is evenly covering the crust.
Assembly Step 2: Dollop strawberry rhubarb jam on top of the cheesecake filling and then swirl with a skewer (there may be extra jam).
Types of swirls that can be done:
You can dollop the strawberry rhubarb jam on top of the cheesecake filling in circular or oval shapes, then drag a skewer through the center of each for a heart shape as shown. You can also spread the jam in horizontal lines then take the skewer through vertically for a marbled effect. Feel free to be creative and have fun with it!
Final steps: Bake the cheesecake bars in the preheated oven (reduced to 325) for 30 minutes or until the cheesecake filling is set and golden on the top. Allow the cheesecake bars to cool at room temperature until no longer hot, then refrigerate for several hours or overnight before cutting. Enjoy!
Storage tips for these strawberry rhubarb cheesecake bars:
I do not recommend freezing or storing these cheesecake bars at room temperature. They do last in the refrigerator for up to a week and in my opinion taste even better after chilling in the fridge for a day or two.
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