Rhubarb Streusel Cheesecake Bars
These Strawberry Rhubarb Streusel Cheesecake Bars feature a buttery graham cracker base topped with velvety cheesecake, a vibrant strawberry-rhubarb compote, and finished with a cinnamon-spiced streusel topping—the perfect spring dessert combining creamy, fruity, and crunchy textures.
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.