Go Back
–+ servings
Marco

Strawberry Rhubarb Streusel Cheesecake Bars amaze taste buds!

Delicious Strawberry Rhubarb Streusel Cheesecake Bars with a crumbly topping and creamy cheesecake layer.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 cups rhubarb chopped into small pieces
  • 1 cup granulated sugar divided
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, combine the sliced strawberries, chopped rhubarb, 1/4 cup of granulated sugar, cornstarch, 1 teaspoon of vanilla extract, and lemon juice. Stir well and set aside to macerate for about 15 minutes.
  3. In another bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly.
  4. Press half of the crumb mixture into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven.
  5. While the crust is baking, prepare the cheesecake layer. In a mixing bowl, beat the softened cream cheese with the remaining 3/4 cup of granulated sugar until smooth. Add the powdered sugar, egg, and 1 teaspoon of vanilla extract, mixing until fully combined.
  6. Spread the cheesecake mixture evenly over the baked crust. Spoon the strawberry-rhubarb mixture on top of the cheesecake layer, spreading it out gently.
  7. Sprinkle the remaining crumb mixture over the top of the fruit layer.
  8. Bake for an additional 30-35 minutes, or until the topping is golden brown and the cheesecake is set. Allow to cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours before cutting into bars.
  9. Serve chilled or at room temperature.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Add a pinch of nutmeg to the crumb topping for an extra layer of flavor.

Tried this recipe?

Let us know how it was!