Q1: Can I use frozen strawberries or rhubarb instead of fresh?

Yes, you can use frozen fruit, but thaw and drain it thoroughly first to avoid excess moisture that could affect the texture of the cheesecake layer.

Q2: Do I need to refrigerate the bars before serving?

Absolutely. Refrigerating for at least 4 hours (or overnight) helps the cheesecake layer set properly and makes the bars easier to slice cleanly.

Q3: What’s the best way to cut cheesecake bars cleanly?

Use a sharp knife warmed under hot water and wiped dry between cuts. This helps achieve clean, smooth slices without dragging the filling.

Q4: Can I make this recipe gluten-free?

Yes, simply substitute a 1:1 gluten-free flour blend for the whole wheat flour and ensure your oats are certified gluten-free for a safe and tasty alternative.

Strawberry Rhubarb Cheesecake Bars

Name: Strawberry Rhubarb Cheesecake Bars
Prep time: 25 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 112g butter (1 stick), at room temperature; 43g brown sugar (1/3 cup, lightly packed); 1/2 tsp cinnamon; 1/4 tsp kosher salt; 125g whole wheat flour (about 1 cup); 33g rolled oats (1/3 cup); 33g quick oats (1/3 cup); 450g block cream cheese, at room temperature (16 oz/2 bricks); 75g granulated sugar (3/8 cup); 70g Greek yoghurt (about 1/3 cup); 20g heavy cream (1 tbsp + 1 tsp); 1 tsp vanilla extract; 1 1/2 large eggs (approx. 1 1/2 tbsp of whisked egg for the half); 1 1/2 tbsp cornstarch; 115g chopped rhubarb (about 1 cup); 115g chopped strawberries (about 1 cup); 2 tsp granulated sugar (for fruit); 1 tsp tapioca starch

Description

These strawberry rhubarb cheesecake bars combine a creamy cheesecake layer with a buttery oat crumble and a vibrant fruit topping, perfect for spring and beginner bakers.

Ingredients

Scale

112g butter (1 stick), at room temperature
43g brown sugar (1/3 cup, lightly packed)
1/2 tsp cinnamon
1/4 tsp kosher salt
125g whole wheat flour (about 1 cup)
33g rolled oats (1/3 cup)
33g quick oats (1/3 cup)
450g block cream cheese, at room temperature (16 oz/2 bricks)
75g granulated sugar (3/8 cup)
70g Greek yoghurt (about 1/3 cup)
20g heavy cream (1 tbsp + 1 tsp)
1 tsp vanilla extract
1 1/2 large eggs (approx. 1 1/2 tbsp of whisked egg for the half)
1 1/2 tbsp cornstarch
115g chopped rhubarb (about 1 cup)
115g chopped strawberries (about 1 cup)
2 tsp granulated sugar (for fruit)
1 tsp tapioca starch

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Instructions

Preheat the oven to 350°F (175°C) and butter an 8-inch square baking pan. Line it with parchment paper for easy removal.
In a bowl, cream the butter with brown sugar, cinnamon, and salt until smooth. Add flour and both oats and mix until crumbly. Reserve 1/3 of this mixture for the topping.
Press the remaining 2/3 mixture into the prepared pan using fingers or a floured glass. Prick with a fork and freeze for 10 minutes. Then bake for 15 minutes until lightly golden.
Meanwhile, prepare the cheesecake filling: beat cream cheese until smooth, then mix in granulated sugar, Greek yogurt, cream, and vanilla. Add eggs and mix gently, then sift in cornstarch and stir until smooth.
Pour the cheesecake filling over the pre-baked crust and smooth it evenly.
Combine chopped strawberries and rhubarb with 2 tsp sugar and tapioca starch. Spoon the fruit evenly over the cheesecake layer.
Top with the reserved crumble mixture, crumbling it evenly over the fruit.
Bake for 30–35 minutes, until the cheesecake is mostly set and the crumble is golden. Let cool to room temperature.
Refrigerate for at least 4 hours or overnight. Run a knife around the edges and lift out using the parchment. Slice into bars and serve chilled.

Notes

Use frozen fruit if needed—just thaw and drain first to reduce moisture.
Warm your knife under hot water and dry before slicing for clean cuts.
The bars need full chilling time to set properly; don’t skip the refrigeration step.
To make it gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (based on 16 servings)
Calories: 220
Sugar: 12g
Sodium: 130mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg