Imagine the perfect spring dessert that combines everything you love—buttery graham cracker crust, velvety cheesecake, tart-sweet fruit, and a crumbly streusel topping. That’s exactly what these Strawberry Rhubarb Streusel Cheesecake Bars deliver! They’re the dessert that makes people stop mid-conversation when they take their first bite.
The magical pairing of strawberry and rhubarb creates that perfect sweet-tart balance that cuts through the richness of the cheesecake layer. These bars are spring and summer baking at its finest. They capture the essence of farmers’ market freshness while satisfying that universal craving for something creamy, crunchy, and fruity all at once.
Why This Recipe is Awesome
What makes these Strawberry Rhubarb Streusel Cheesecake Bars truly special is their perfect balance of textures and flavors.
The buttery graham cracker crust provides a sturdy foundation, while the creamy cheesecake layer is light enough to let the fruit shine. The vibrant strawberry-rhubarb filling brings that signature sweet-tart punch that’s irresistible, and the cinnamon streusel topping adds a warm, crispy contrast. Unlike traditional cheesecake, these bars don’t require a water bath or stress about cracks forming.
They’re approachable enough for baking novices but impressive enough for seasoned bakers. Plus, they’re perfectly portable for potlucks, picnics, or gifting to neighbors—a true crowd-pleaser that strikes that elusive balance between elegant and comforting.
Equipment needed: 9×9 inch baking pan, parchment paper, mixing bowls, electric mixer, saucepan, measuring cups, measuring spoons
Rhubarb Streusel Cheesecake Bars
Ingredients
- For the Crust:
- 1½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
- For the Cheesecake Layer:
- 16 oz 2 packages cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream adds tanginess and creaminess
- For the Strawberry Rhubarb Layer:
- 1½ cups strawberries hulled and diced
- 1½ cups rhubarb cut into ½-inch pieces (if using frozen, don’t thaw first)
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- ¼ cup old-fashioned oats
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter cubed
Instructions
- Prepare your baking pan: Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan in an even layer. Bake for 8 minutes, then remove and cool while preparing the filling.
- Prepare the strawberry-rhubarb filling: In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat until the fruit begins to break down and release juices, about 5-7 minutes. Add the cornstarch slurry, stirring constantly until the mixture thickens, about 1-2 minutes more. Remove from heat and let cool slightly.
- Make the cheesecake layer: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined. Do not overmix.
- Prepare the streusel topping: In a medium bowl, whisk together flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- Assemble the bars: Pour the cheesecake batter over the pre-baked crust, spreading evenly. Carefully spoon the strawberry-rhubarb mixture over the cheesecake layer, gently swirling with a knife for a marbled effect. Sprinkle the streusel topping evenly over everything.
- Bake the bars: Bake at 350°F for 40-45 minutes until the center is just set and the streusel is golden brown. The center may still have a slight jiggle but will firm up as it cools.
- Cool completely: Allow the bars to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight before cutting. Use the parchment paper overhang to lift the entire dessert out of the pan for easier cutting.
Notes
- For a cleaner cut, run your knife under hot water and wipe it dry between slices.
- These bars will keep in the refrigerator for up to 5 days in an airtight container.
- You can freeze these bars for up to 3 months—just thaw overnight in the refrigerator before serving.
- For the best flavor, make sure your cream cheese is truly at room temperature before beating.
- If rhubarb isn’t in season, frozen works perfectly fine—just don’t thaw it first.
- The strawberry rhubarb layer can be made a day ahead and refrigerated to save time.
Calories & Nutritional Info
- Calories: Approximately 320 per bar
- Fat: 19g (11g saturated)
- Carbohydrates: 34g (22g sugars)
- Protein: 4g
- Fiber: 1g
- Contains: Dairy, gluten, and eggs
- Not suitable for: Vegan or dairy-free diets without modifications
Common Mistakes to Avoid
- Using cold cream cheese – This will result in a lumpy cheesecake layer. Always bring cream cheese to room temperature for at least 1 hour before mixing.
- Overmixing the cheesecake batter – This incorporates too much air and can cause cracks. Mix just until ingredients are combined.
- Undercooking the strawberry-rhubarb mixture – It needs to thicken properly or it will make your bars soggy. Look for a jam-like consistency.
- Cutting the bars too soon – Patience is key! Chilling for at least 3 hours allows the layers to set properly for clean slices.
- Forgetting the parchment paper – Without it, the bars will be difficult to remove from the pan, potentially ruining your beautiful creation.
Alternatives & Substitutions
- Gluten-free option: Use gluten-free graham crackers or cookies for the crust and replace the all-purpose flour in the streusel with a gluten-free blend.
- Lower sugar version: Reduce the sugar in each component by 25% and add 1/4 teaspoon of almond extract to enhance perceived sweetness.
- Fruit variations: Substitute the strawberry-rhubarb mixture with blueberries, raspberries, or peaches (use the same cooking method).
- Dairy alternatives: Plant-based cream cheese and vegan butter can work, though the texture will be slightly different.
- Crust variations: Try vanilla wafers, shortbread cookies, or gingersnaps instead of graham crackers for a different flavor profile.
- No rhubarb option: Double the strawberries and add 1 tablespoon of lemon juice for tartness if rhubarb isn’t available.
FAQs
Can I make these bars ahead of time?
Absolutely! These Strawberry Rhubarb Streusel Cheesecake Bars actually benefit from being made a day ahead. The flavors meld together beautifully overnight in the refrigerator, and they’ll hold their shape better when cutting.
Why did my cheesecake layer crack?
Cracks usually happen from overmixing (which incorporates too much air) or overbaking. Mix just until ingredients are combined and look for a slight jiggle in the center when you remove the bars from the oven—they’ll continue setting as they cool.
Can I use frozen rhubarb and strawberries?
Yes! Frozen fruit works perfectly in the filling. Use the rhubarb directly from frozen, but thaw and drain the strawberries first to prevent excess water in your filling. You may need to cook the filling a minute or two longer to achieve the right thickness.
How do I know when the bars are done baking?
The edges should be set and slightly puffed, while the center should still have a slight jiggle—similar to Jell-O. The streusel topping should be golden brown. Remember that the bars will continue to set as they cool.
Can these bars be frozen?
Definitely! These bars freeze beautifully for up to 3 months. Cut them first, then wrap individual pieces in plastic wrap and store in a freezer bag. Thaw overnight in the refrigerator before serving.
What if I can’t find fresh rhubarb?
Check the frozen section of your grocery store, as rhubarb is often available frozen year-round. If you still can’t find it, you can make these with all strawberries or substitute another tart fruit like cranberries or sour cherries to achieve a similar flavor balance.
Final Thoughts
These Strawberry Rhubarb Streusel Cheesecake Bars are more than just a dessert—they’re a celebration of spring’s finest offerings. The contrast between creamy cheesecake, tangy fruit, and crunchy streusel creates something truly magical. Don’t be surprised when friends request this recipe after their first bite! Remember, baking is about joy and sharing, so enjoy the process as much as the delicious results.
