Strawberry Rhubarb Cheesecake Bars

“These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16.” —Amanda Scarlati, Sandy, Utah

Strawberry Rhubarb Cheesecake Bars Exps Thjj19 232666 E02 19 3b 3Taste of Home
Servings Prep Time Cook Time
16servings 30minutes 15minutes
Servings Prep Time
16servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
  2. Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
  4. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
  5. For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
  6. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Recipe Notes

Nutrition Facts

1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fibre), 3g protein.