There’s something about the first signs of spring that always stirs a craving for something fresh, bright, and comforting. I remember my first time baking with rhubarb—freshly picked from a neighbor’s wild patch, its tart flavor had me hooked. Pairing it with strawberries and swirling it into a rich, creamy cheesecake bar was a game-changer. These strawberry rhubarb cheesecake bars have since become my go-to treat when I want something sweet but not too fussy. They’re simple to prepare, packed with flavor, and perfect for beginner bakers looking for a crowd-pleasing dessert.
This strawberry rhubarb cheesecake bars recipe combines the healthful appeal of oats and whole wheat with the indulgence of a thick cheesecake layer. It’s the kind of “quick and healthy meal” that feels like a treat but is packed with practical benefits: minimal cleanup, flexible ingredients, and a make-ahead friendly approach.

Why This Recipe is Special
strawberry rhubarb cheesecake bars bring together the best of three worlds: a rustic whole grain oat base, a luscious vanilla-infused cheesecake, and a tangy fruit topping. Inspired by classic strawberry rhubarb crumble and modern cheesecake bars, this dessert layers texture and flavor for a nostalgic yet elevated experience. It’s a smart twist on a traditional favorite, perfect for spring gatherings or weekday indulgences.
The base and crumble are adapted from a well-loved family recipe, offering comfort and familiarity, while the cheesecake and fruit topping add a sophisticated, bakery-quality finish. And the best part? It’s an easy sheet pan dinner dessert—baked in one pan with no fancy tools required.
Ingredients and Preparation
Whole Wheat Flour – Adds nutty flavor and a firmer structure to the crust, making it heartier and healthier than white flour.
Rolled and Quick Oats – Provide chewy texture and wholesome richness. Using both types ensures the crumble is both crisp and tender.
Brown Sugar – Adds depth and molasses notes that complement the tartness of the rhubarb.
Butter – The fat that binds the crumble and base together, giving richness and crisp texture.
Cinnamon & Salt – Enhances the warmth and balances sweetness.
Cream Cheese – Forms the creamy, tangy base of the cheesecake layer. Use full-fat for best results.
Greek Yogurt & Heavy Cream – These lighten the texture slightly while maintaining richness. Yogurt also adds protein.
Granulated Sugar & Vanilla Extract – Sweetens the cheesecake layer and balances the tangy fruit and cream cheese.
Eggs – Bind the filling and contribute to the silky structure.
Cornstarch – Helps the cheesecake set properly.
Rhubarb – Brings a tart, fresh flavor and vibrant color. Frozen can work if fresh isn’t available.
Strawberries – Add natural sweetness and soften slightly when baked, pairing perfectly with rhubarb.
Tapioca Starch & Extra Sugar (for fruit) – Helps thicken the fruit mixture as it bakes, preventing soggy bars.
Ingredient Swaps
– Use all-purpose flour instead of whole wheat if preferred.
– Coconut sugar can replace brown sugar for a lower-glycemic option.
– Sour cream works in place of Greek yogurt.
– Raspberries or blueberries can sub for strawberries in a pinch.
Step-by-Step Instructions
Step 1
Preheat your oven to 350°F. Butter and line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal later.
Step 2
In a bowl, cream the softened butter with brown sugar, cinnamon, and salt until well combined. Stir in the flour, rolled oats, and quick oats until the mixture clumps together.
Step 3
Set aside about one-third of this oat mixture for the crumble topping. Press the remaining two-thirds into the base of your prepared pan, using fingers or the base of a glass to press evenly and firmly.
Step 4
Prick the crust with a fork and freeze for 10 minutes. Then bake for 15 minutes or until it begins to turn golden brown. Let it cool slightly while preparing the filling.
Step 5
To make the cheesecake layer, beat the cream cheese until smooth and lump-free. Add sugar, then mix in Greek yogurt, cream, and vanilla. Beat in eggs one at a time. Sift in cornstarch and mix until incorporated.
Step 6
Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
Step 7
Combine chopped rhubarb and strawberries with sugar and tapioca starch. Spoon the fruit evenly over the cheesecake layer.
Step 8
Crumble the reserved oat mixture over the fruit. Return the pan to the oven and bake for 30–35 minutes, or until the cheesecake is set around the edges with a slight jiggle in the center.
Step 9
Let the bars cool completely, then refrigerate for at least 4 hours or overnight to firm up before slicing.

Beginner Tips and Notes
– If the crumble browns too fast, tent with foil in the last 10 minutes of baking.
– Use room temperature cream cheese to avoid lumps in the cheesecake filling.
– No food processor? Mix crust ingredients by hand or with a pastry blender.
– Short on time? Skip chilling the crust and bake directly—it may be slightly more crumbly but still delicious.
– Don’t overmix the batter after adding eggs; this can lead to cracking.
Serving Suggestions
Pair these strawberry rhubarb cheesecake bars with a light herbal tea or a dollop of whipped cream for an elegant touch. For a full dessert spread, serve alongside lemon curd, fresh berries, or vanilla bean ice cream.
To store, keep leftovers in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully—just wrap individually and thaw in the fridge overnight.
Conclusion
These strawberry rhubarb cheesecake bars are the perfect sweet treat to celebrate the arrival of spring—or to bring a little brightness to any season. Easy enough for beginners, yet impressive enough for guests, they strike the ideal balance between rustic charm and rich indulgence. Give them a try and let us know how they turned out for you in the comments below. We’d love to hear your tweaks, tips, or just how quickly they disappeared from the tray. Happy baking!
FAQ About strawberry rhubarb cheesecake bars
Q1: Can I use frozen strawberries or rhubarb in this strawberry rhubarb cheesecake bars?
Yes, you can use frozen fruit, but make sure to thaw and drain it first to avoid excess moisture, which can make the cheesecake layer runny.
Q2: How do I know when the cheesecake bars are fully baked?
The edges should be set, and the center should still have a slight jiggle. The crumble topping should be golden brown. It will firm up as it chills.
Q3: Can I make these strawberry rhubarb cheesecake bars ahead of time?
Absolutely. These bars need to chill for at least 4 hours, but overnight is even better. This makes them a great make-ahead dessert for gatherings.
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strawberry rhubarb cheesecake bars
- Total Time: 1 hour 15 minutes plus chilling
- Yield: 16 to 25 bars 1x
- Diet: Vegetarian
Description
These strawberry rhubarb cheesecake bars feature a buttery oat crust, creamy vanilla cheesecake, and a tangy strawberry-rhubarb topping for a delicious spring dessert.
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 cream cheese (2 blocks), at room temperature
- 75g granulated sugar (3/8 cup)
- 70g Greek yogurt (about 1/3 cup)
- 20g heavy cream (1 tbsp + 1 tsp)
- 1 tsp vanilla extract
- 1 1/2 large eggs (about 1.5 tbsp beaten for half egg)
- 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
Instructions
- Preheat the oven to 350°F (175°C). Butter and line an 8-inch square baking pan with parchment paper.
- Cream together the butter, brown sugar, cinnamon, and salt. Mix in the flour and both oats until the mixture clumps together.
- Reserve one-third of the oat mixture for the topping. Press the remaining two-thirds firmly into the pan to form the crust. Freeze for 10 minutes, then bake for 15 minutes until lightly golden. Let cool.
- For the cheesecake, beat cream cheese until smooth. Add granulated sugar, Greek yogurt, cream, and vanilla. Mix in eggs, then sift and add cornstarch. Combine well.
- Spread the cheesecake filling over the baked crust in an even layer.
- In a bowl, toss chopped strawberries and rhubarb with 2 tsp sugar and tapioca starch. Spoon over the cheesecake layer evenly.
- Top with the reserved crumble mixture by breaking it into small pieces and sprinkling it over the fruit.
- Bake for another 30–35 minutes, until the crumble is golden and the cheesecake is set but slightly jiggly in the center.
- Cool completely, then chill in the fridge for at least 4 hours or overnight before slicing.
Notes
- Use room temperature cream cheese to avoid lumps in the filling.
- If the crumble browns too quickly, cover loosely with foil during the final baking stage.
- You can substitute the tapioca starch with cornstarch or arrowroot powder.
- Frozen strawberries or rhubarb can be used; thaw and drain well to reduce moisture.
- Bars store well in the fridge for up to 5 days and can be frozen individually.
- 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: 14g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg