Strawberry Rhubarb Cheesecake Bars Recipe

Name: Strawberry Rhubarb Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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; 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

Servings: persons

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
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

1
Preheat oven to 350u00b0. 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.
2
Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
3
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.
4
Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
5
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.
6
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/3 cup packed brown sugar, Dash kosher salt, 1/2 cup cold butter, cubed, and more.

Yes, Strawberry Rhubarb Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Rhubarb Cheesecake Bars

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