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Strawberry Rhubarb Cheesecake Bars with Graham Crust
Faiza Shabir

Strawberry Rhubarb Cheesecake Bars with Graham Crust

Creamy cheesecake bars layered with sweet strawberries, tangy rhubarb, and a buttery graham cracker crust. These rich dessert bars are smooth, fruity, and perfectly balanced with sweet and tart flavors in every bite. A beautiful treat for spring and summer gatherings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For Graham Crust:
  • 2 cups – Graham cracker crumbs
  • ½ cup – Melted butter
  • 2 tbsp – Brown sugar
  • For Cheesecake Filling:
  • 450 g – Cream cheese softened
  • ½ cup – Granulated sugar
  • 2 – Eggs
  • 1 tsp – Vanilla extract
  • ½ cup – Sour cream
  • For Fruit Layer:
  • 1 cup – Strawberries chopped
  • 1 cup – Rhubarb chopped
  • 2 tbsp – Sugar
  • 1 tsp – Cornstarch

Method
 

  1. Preheat oven to 175°C (350°F).
  2. Mix graham cracker crumbs, melted butter, and brown sugar.
  3. Press mixture into a lined baking dish.
  4. Bake crust for 10 minutes and let cool slightly.
  5. In a saucepan, cook strawberries, rhubarb, sugar, and cornstarch for 5 minutes until softened.
  6. Beat cream cheese and sugar until smooth.
  7. Add eggs one at a time, then mix in vanilla and sour cream.
  8. Pour cheesecake filling over crust.
  9. Spoon fruit mixture over the cheesecake layer and swirl gently.
  10. Bake for 35–40 minutes until center is set.
  11. Cool completely, then refrigerate for at least 3 hours before slicing.

Notes

  • Chill well before cutting for neat bars.
  • Fresh strawberries and rhubarb provide the best flavor.
  • Use parchment paper for easier removal.
  • Store refrigerated for up to 4 days.

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