I can’t wait to share my Strawberry Rhubarb Cheesecake Bars, a clever way to use garden rhubarb that pairs an oatmeal cookie crust with a creamy cheesecake layer, strawberry rhubarb compote and a crunchy streusel top.

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I never thought garden surprises could end up on a baking sheet, but this riff on summer bars keeps pulling me back. A silky layer of cream cheese melts against bright fruit, while the crumb gets a little chew from old fashioned rolled oats and makes every bite worth stealing.

It’s oddly portable, honestly one of those Desserts You Can Eat With Your Hands so you don’t even need a fork, which is dangerous. I bring these to picnics, to neighbors, even when I should be dieting, cause they vanish fast and always leave people asking for the recipe.

Ingredients

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Rolled oats add chew and fiber, whole grain goodness, keeps streusel hearty and rustic.
Cream cheese makes it creamy and rich, high fat but some protein, tangy.
Rhubarb is pleasantly tart and fibrous, low calorie, it brightens overly sweet filling.
Strawberries add natural sweetness, vitamin C and aroma, juicy bites in every bar.
Brown sugar gives caramel notes and moisture, deepens flavor in crumble and filling.
Butter brings richness, helps streusel crisp and brown, adds silky mouthfeel to crust.
Cornstarch thickens fruit juices so bars dont get soggy, keeps filling tidy and set.
Eggs bind and set the cheesecake, give structure and a bit of protein.

Ingredient Quantities

1 1/2 cups old fashioned rolled oats

1 cup all purpose flour

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, melted

16 ounces cream cheese, room temperature

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream or plain Greek yogurt

1 tablespoon all purpose flour

1 1/2 cups chopped rhubarb

1 cup chopped strawberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

3/4 cup all purpose flour

3/4 cup old fashioned rolled oats

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

6 tablespoons unsalted butter, cold

How to Make this

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1. Preheat oven to 325 F and line a 9 x 13 inch pan with parchment leaving an overhang so you can lift the bars out later; spray parchment lightly with cooking spray.

2. Make the oatmeal cookie crust: in a bowl stir together 1 1/2 cups rolled oats, 1 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Stir in 1/2 cup melted unsalted butter until evenly moistened, press firmly into the bottom of the pan and bake 10 to 12 minutes until set and just starting to color. Let cool briefly.

3. While crust bakes beat 16 ounces room temp cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain; beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1/4 cup sour cream or plain Greek yogurt and 1 tablespoon all purpose flour. Mix gently, don’t whip air into it.

4. Pour the cheesecake mixture over the warm crust and spread to the edges. If the crust has puffed, press it down gently before pouring.

5. Make the strawberry rhubarb filling on the stove: combine 1 1/2 cups chopped rhubarb, 1 cup chopped strawberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring, until it thickens and the fruit softens about 4 to 6 minutes. Cool 5 minutes so it is warm not piping hot.

6. Spoon the fruit filling over the cheesecake layer and spread gently, trying not to mix into the cheesecake. It’s ok if it’s lumpy and uneven.

7. Make the streusel: in a bowl combine 3/4 cup all purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or fork until the mixture makes coarse crumbs about pea sized. Scatter the streusel evenly over the fruit layer.

8. Bake at 325 F for about 35 to 45 minutes until the streusel is golden and the cheesecake is mostly set with a slight jiggle in the center. Avoid overbaking or the cheesecake will crack and dry out.

9. Cool the pan on a wire rack to room temp, then refrigerate at least 3 hours or overnight to fully set. Use the parchment overhang to lift bars out, slice with a sharp knife dipped in hot water and wiped between cuts for clean slices. Enjoy.

Equipment Needed

1. 9 x 13 inch baking pan
2. Parchment paper (leave an overhang) and cooking spray
3. Mixing bowls (one medium, one large)
4. Electric mixer or a sturdy whisk
5. Measuring cups and measuring spoons
6. Rubber spatula and an offset spatula for spreading
7. Small saucepan and a wooden spoon
8. Pastry cutter or fork to cut in the cold butter for streusel
9. Wire cooling rack and a sharp knife (dip in hot water and wipe between cuts for clean slices)

FAQ

Can I use frozen strawberries or rhubarb? Yes, you can, but thaw them first and drain off as much liquid as you can, then toss with the 1 tablespoon cornstarch and the sugar called for, you might need a tiny bit more cornstarch if theyre super wet. If they still seem very juicy, cook them briefly in a saucepan to reduce excess liquid before adding to the bars.

How do I prevent a soggy crust? Prebake the oat crust for about 12 minutes at 350°F so it firms up, press it tightly into the pan, and chill it while you mix the filling. Also make sure the fruit is well-thickened (see above) and dont overload the filling with extra juices.

Why did my cheesecake crack or sink in the middle? Overbaking and sudden temperature changes are the usual culprits. Bake until the edges are set but the center still has a slight wobble, then turn the oven off and leave the door cracked for 20 minutes before cooling on the counter. Chill completely in the fridge, overnight if you can, to let it finish setting.

How do I get clean, pretty slices? Chill the bars thoroughly, then use a very sharp knife dipped in hot water and wiped dry between cuts. Wipe and reheat the knife between each slice for the neatest edges. Letting the bars sit at room temp 10 minutes before serving makes them slice smoother too.

Can I swap the sour cream for something else? Yes, use plain Greek yogurt (full fat is best) in a 1:1 swap, or sour cream substitutes like creme fraiche or mascarpone if you want richer flavor. Low fat swaps work but the texture wont be as silky.

Can I make these ahead or freeze them? Absolutely. Store in the fridge up to 3 or 4 days. For longer keep, freeze up to 2 months: cut into bars, flash freeze on a tray, then wrap tightly in plastic and foil. Thaw overnight in the fridge. To freshen frozen bars, warm in a 325°F oven for 10-12 minutes.

Strawberry Rhubarb Streusel Cheesecake Bars Recipe Substitutions and Variations

Rolled oats: swap with quick oats for almost the same texture, same volume. Or use oat flour for a finer, denser base, but use a little less and press firmly. Almond flour works too for a gluten free option, but it will be more crumbly so add an extra egg or a splash of milk.
Unsalted butter: use coconut oil in equal amounts (solid at room temp works best) or salted butter and skip any extra salt in the recipe. Vegan butter or margarine also works, just keep streusel pieces cold so they stay crumbly.
Cream cheese: Neufchatel is an easy lower fat swap, same amount. Mascarpone gives a richer, silkier filling. For a dairy free option blend silken tofu until very smooth, add a little extra lemon or vanilla for tang.
Cornstarch: arrowroot or tapioca starch swap one to one. If using all purpose flour, use about double the amount of flour for the cornstarch called for. You can also use chia seeds mixed with water to gel, but it will add texture and needs time to thicken.

Pro Tips

– Keep the cream cheese totally room temp and mix really gently. Dont whip it or use high speed, fold in the eggs slowly and scrape the bowl, otherwise you’ll trap air that makes the cheesecake puff up then crack and sink.

– Make the fruit filling thicker than you think and cool it down first. If it seems loose add a little more cornstarch, cook till jammy, then let it sit until just warm before spooning — hot fruit will bleed into the cheesecake and make it soggy.

– For the crust and streusel use firm pressure and cold butter. Press the crust down hard with the flat bottom of a measuring cup so it holds together, and keep the streusel butter cold (or grate frozen butter) so it stays crumbly instead of melting into the filling.

– Don’t rush the chill and slice smart. Let the bars cool fully in the fridge at least a few hours or overnight, lift them out with the parchment, and slice with a hot sharp knife wiped between cuts for neat bars. Bring pieces to room temp for 10 minutes before serving so the texture is best.

Strawberry Rhubarb Streusel Cheesecake Bars Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Strawberry Rhubarb Cheesecake Bars, a clever way to use garden rhubarb that pairs an oatmeal cookie crust with a creamy cheesecake layer, strawberry rhubarb compote and a crunchy streusel top.

Servings

servings

Calories

550

kcal

Equipment: 1. 9 x 13 inch baking pan
2. Parchment paper (leave an overhang) and cooking spray
3. Mixing bowls (one medium, one large)
4. Electric mixer or a sturdy whisk
5. Measuring cups and measuring spoons
6. Rubber spatula and an offset spatula for spreading
7. Small saucepan and a wooden spoon
8. Pastry cutter or fork to cut in the cold butter for streusel
9. Wire cooling rack and a sharp knife (dip in hot water and wipe between cuts for clean slices)

Ingredients

1 1/2 cups old fashioned rolled oats
1 cup all purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, melted
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream or plain Greek yogurt
1 tablespoon all purpose flour
1 1/2 cups chopped rhubarb
1 cup chopped strawberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
3/4 cup all purpose flour
3/4 cup old fashioned rolled oats
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cold

Directions

Preheat oven to 325 F and line a 9 x 13 inch pan with parchment leaving an overhang so you can lift the bars out later; spray parchment lightly with cooking spray.
Make the oatmeal cookie crust: in a bowl stir together 1 1/2 cups rolled oats, 1 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Stir in 1/2 cup melted unsalted butter until evenly moistened, press firmly into the bottom of the pan and bake 10 to 12 minutes until set and just starting to color. Let cool briefly.
While crust bakes beat 16 ounces room temp cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain; beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1/4 cup sour cream or plain Greek yogurt and 1 tablespoon all purpose flour. Mix gently, don’t whip air into it.
Pour the cheesecake mixture over the warm crust and spread to the edges. If the crust has puffed, press it down gently before pouring.
Make the strawberry rhubarb filling on the stove: combine 1 1/2 cups chopped rhubarb, 1 cup chopped strawberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring, until it thickens and the fruit softens about 4 to 6 minutes. Cool 5 minutes so it is warm not piping hot.
Spoon the fruit filling over the cheesecake layer and spread gently, trying not to mix into the cheesecake. It’s ok if it’s lumpy and uneven.
Make the streusel: in a bowl combine 3/4 cup all purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or fork until the mixture makes coarse crumbs about pea sized. Scatter the streusel evenly over the fruit layer.
Bake at 325 F for about 35 to 45 minutes until the streusel is golden and the cheesecake is mostly set with a slight jiggle in the center. Avoid overbaking or the cheesecake will crack and dry out.
Cool the pan on a wire rack to room temp, then refrigerate at least 3 hours or overnight to fully set. Use the parchment overhang to lift bars out, slice with a sharp knife dipped in hot water and wiped between cuts for clean slices. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.