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
Scale
- 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