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Strawberry Rhubarb Cheesecake Bars

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  • Author: Adapted from Southern Living
  • Prep Time: 5 hours 30 mins
  • Cook Time: 55 mins
  • Total Time: 6 hours 25 mins
  • Yield: 24 bars 1x



For the crust:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter, cubed

For the strawberry-rhubarb filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 lb fresh or frozen rhubarb (thawed), cut into 1/2-inch pieces
  • 12 ounces fresh strawberries, chopped, divided
  • 1 teaspoon vanilla

For the cheesecake topping:

  • 2 (8 oz) packages cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Powdered sugar, for topping (optional)


  1. Heat oven to 350 degrees F. Spray bottom and sides of a 13×9-inch baking pan with cooking spray.
  2. In a large bowl, whisk flour, powdered sugar, baking soda and 1/4 teaspoon salt until well combined. Cut in cold butter with a pastry blender or two knives until mixture resembles coarse crumbs. Press mixture evenly in bottom of prepared baking pan (the mixture will seem loose, but it hardens as it bakes and cools). Bake 15-20 minutes until crust is lightly browned. Transfer to a cooling rack while you prepare the filling.
  3. In a medium saucepan, stir together 3/4 cup granulated sugar, cornstarch and 1/4 teaspoon salt. Stir in rhubarb and 6 ounces strawberries. Let stand 15 minutes, stirring occasionally. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat to low; simmer 3-5 minutes, stirring constantly, until thickened. Remove from heat; stir in vanilla and remaining 6 ounces strawberries.
  4. In a medium bowl using an electric hand mixer, beat cream cheese and 3/4 cup granulated sugar on medium speed until smooth. Beat in eggs one at a time, then beat in lemon zest and juice.
  5. Spread strawberry-rhubarb filling over crust in baking pan. Carefully spread cheesecake topping over strawberry-rhubarb filling to edges of pan. Bake at 350 degrees F 25-30 minutes until cheesecake topping is just set.
  6. Cool on cooling rack 1 hour; cover and chill 4-8 hours. Cut into bars and dust with powdered sugar before serving, if desired. Store covered in refrigerator up to 3 days.