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These strawberry rhubarb cheesecake bars are a favorite summertime treat. Buttery pecan shortbread crust is topped with creamy cheesecake filling and then finished off with a sweet and tangy homemade strawberry rhubarb jam.
These bars are one of my favorite things to make during rhubarb season and have become a favorite summer dessert!
Serve these tasty strawberry rhubarb cheesecake bars with buttermilk fried chicken sandwiches, homemade sloppy joes or baked chicken broccoli alfredo.
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🍓 Ingredient notes
- Shortbread Crust - This homemade crust is made using a shortbread dough with pecans in it. It takes less than 5 minutes to prepare and makes a delicious base for these bars.
- Cheesecake Filling - The homemade cheesecake filling in these bars takes just 5 minutes to put together while the crust is cooking. It's slightly sweet and rich and goes perfectly with the strawberry rhubarb jam.
- Strawberry Rhubarb Jam - The homemade jam topping is made using fresh strawberries and rhubarb. Rhubarb has an extremely sour and almost bitter taste to it, however, when cooked, it becomes sweet and tangy. This pairs perfectly with the sweet strawberries for the ultimate finish to this tasty dessert. If you have leftover fruit, try making strawberry rhubarb skillet cobbler!
📋 Substitutions and Variations
- No nuts - The pecans can be omitted from the shortbread crust for a nut free version of these bars.
- Different fruit - Blueberries, raspberries, or cherries can be used instead of strawberries or rhubarb. Homemade blackberry jam would also be a great topping!
- Pre-made jam - If you aren't up to making your own jam, your favorite store bought jam or even pie filling can be used instead.
🥣 Step by step instructions
First, combine all of the ingredients for the crust in a food processor and pulse to mix together. Place mixture into an 8" square pan that has been lined with parchment paper. Press down the mixture into one even layer and bake for 5 minutes.
While the crust is baking, rinse out the food processor and combine all of the cheesecake ingredients into it. Pulse to combine everything together until the mixture is creamy.
Remove the crust from the oven and pour the cheesecake filling on top of it. Place it back in the oven to cook for an additional 18-20 minutes until the top is no longer shiny and the middle is no longer jiggly.
While the cheesecake is cooking, mix together the ingredients for the jam in a pot and heat until it starts to bubble. Reduce the heat and allow the mixture to simmer for about 10-12 minutes, until thickened.
Place the cheesecake and the jam in the refrigerator to cool for 1 hour and then spread the cooled jam over the cheesecake filling. Return the pan to the refrigerator to chill before slicing, for a minimum of 2 hours over overnight for best results.
⭐ Expert tips
- Instead of using a food processor, a mixing bowl and hand mixer can be used to mix together the crust and filling. Chop the pecans finely before mixing them into the other crust ingredients.
- Make sure both your butter for the crust and the cream cheese for the cheesecake filling have been brought to room temperature. This will help to make sure both the crust and filling mixture together smoothly.
- When mixing the crust, the pecans should be finely chopped and mixture should hold together when you squeeze it in your hand.
- Make sure to scrape the sides of the food processor when mixing the cheesecake filling so everything is well combine.
- When cooking the jam, stir and mash the fruit down frequently until the mixture is soft and no large chunks of fruit remain.
- Bars can be cut into 9 pieces for larger servings or 16 pieces for smaller bite sized servings.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⏲️ Make ahead and storage suggestions
These strawberry rhubarb cheesecake bars are best when made ahead. They will keep in an airtight container for 3-5 days and should be stored in the refrigerator.
🍰 More cheesecake dessert recipes
If you loved this recipe for my strawberry rhubarb cheesecake bars, check out these other cheesecake desserts that I know you will love too!
- Smores Cheesecake
- Mini Lemon Cheesecakes with Mascarpone
- Tiramisu Cheesecake Brownies
- Nutella Cheesecake
Recipe
Strawberry Rhubarb Cheesecake Bars
Ingredients
Shortbread Crust
- ⅓ cup unsalted butter, room temperature
- ⅓ cup brown sugar
- 1 cup all purpose flour
- ⅓ cup chopped pecans
- 1 pinch kosher salt
Cheesecake Filling
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- pinch kosher salt
- 1 large egg
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
Strawberry Rhubarb Jam
- 2 cups fresh strawberries, chopped
- 2 cups fresh rhubarb, chopped
- 1 Tablespoon lemon juice
- ¾ cup white sugar
- 3 Tablespoons cornstarch
Instructions
Shortbread Crust
- Preheat the oven to 350˚ and line an 8" square pan with parchment paper.
- Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.
- Press the crust mixture down into the prepared baking pan to form an even layer and bake in the preheated oven for 5 minutes while the cheesecake filling is prepared.
Cheesecake Filling
- Rinse out the food processor and combine all of the ingredients for the filling in it. Pulse a few times to combine the ingredients, then scrape down the sides and pulse a few more times to ensure everything is well combined.
- Pour cheesecake filling over the cooked shortbread crust and return it back to the oven to cook for an additional 18-20 minutes while the jam is prepared. The cheesecake is done when the top is no longer shiny and the middle is no longer jiggly.
Strawberry Rhubarb Jam
- Mix together all of the ingredients for the jam in a medium saucepan or pot and heat over medium heat until the mixture just starts to bubble.
- Reduce the heat to low and allow to simmer for 10-12 minutes, stirring the mixture frequently while using the back of a spoon to mash down the fruit as it cooks. The fruit should be soft, with no large chunks remaining and the mixture should have a jam like consistency.
- Cool the cheesecake and the jam separately in the refrigerator for 1 hour and then spread the jam over the cheesecake.
- Allow the bars to chill for an additional 2 hours at a minimum or overnight for best results. Cut the chilled bars into 9 or 16 equal pieces for serving.
Notes
- Instead of using a food processor, a mixing bowl and hand mixer can be used to mix together the crust and filling. Chop the pecans finely before mixing them into the other crust ingredients.
- Make sure the butter for the crust and the cream cheese for the cheesecake filling have been brought to room temperature to make sure both the crust and filling mix together smoothly.
- When mixing the crust, the pecans should be finely chopped and mixture should hold together when you squeeze it in your hand.
Substitutions and Variations
- No nuts - The pecans can be omitted from the shortbread crust for a nut free version of these bars.
- Different fruit - Blueberries, raspberries, or cherries can be used instead of strawberries or rhubarb. Homemade blackberry jam would also be a great topping!
- Pre-made jam - If you aren't up to making your own jam, your favorite store bought jam or even pie filling can be used instead.
Sheila
Turned out delicious! Only change I. made was a homemade graham cracker crust.
I have lots of leftover strawberry and rhubarb mixture I’ll top with pancakes!
Thanks for the recipe.
Amanda
Absolutely! What a great idea for pancakes!