Strawberry Rhubarb Cheesecake Bars Recipes

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STRAWBERRY RHUBARB CHEESECAKE BARS



Strawberry Rhubarb Cheesecake Bars image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 19

1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash kosher salt
1 large egg, room temperature, lightly beaten
JAM:
1/2 cup sugar
2 tablespoons cornstarch
1-1/3 cups chopped fresh strawberries
1-1/3 cups sliced fresh or frozen rhubarb
1 tablespoon lemon juice

Steps:

  • 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., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., 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., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , 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. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY RHUBARB CHEESECAKE



Strawberry Rhubarb Cheesecake image

Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Dairy

Time 6h45m

Yield 16 servings

Number Of Ingredients 10

1 Tbsp. cornstarch
zest and 1 Tbsp. juice from 1 lemon, divided
2 cups chopped rhubarb
1 cup chopped fresh strawberries
1-1/2 cups sugar, divided
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs

Steps:

  • Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
  • Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g

RHUBARB CHEESECAKE DREAM BARS



Rhubarb Cheesecake Dream Bars image

A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).

Provided by liztherunner

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 1h35m

Yield 15

Number Of Ingredients 11

1 cup all-purpose flour
½ cup butter, softened
1 tablespoon white sugar
1 cup white sugar
¼ cup all-purpose flour
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
½ cup sour cream
1 tablespoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
  • In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
  • Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
  • Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
  • Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
  • In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g

RHUBARB CHEESECAKE BARS



Rhubarb Cheesecake Bars image

Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 5

Number Of Ingredients 11

2 1/2 cups Gold Medal™ all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda
3 packages (8 ounces each) cream cheese, softened
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla
2 cups chopped fresh rhubarb

Steps:

  • Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
  • Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
  • Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg

STRAWBERRY CHEESECAKE BARS



Strawberry Cheesecake Bars image

Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.

Provided by gailanng

Categories     Bar Cookie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

9 graham crackers (whole crackers broken into pieces)
1/2 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1 1/2 lbs cream cheese
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces strawberries, hulled (1 cup heaping)
5 strawberries, hulled (to garnish)
1/2 cup sugar
2 cups sour cream
1 teaspoon sugar (for strawberry garnish)

Steps:

  • TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
  • FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
  • Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
  • FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
  • FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
  • Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
  • Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

STRAWBERRY-RHUBARB CHEESECAKE SQUARES



Strawberry-Rhubarb Cheesecake Squares image

I was wondering what to do about a dessert and decided on cheesecake. I wanted alot of leftovers so I made the cheesecake into squares!! My first time making cheesecake and this turned out soooo melt in your mouth!! The taste is not rich like normal cheesecake. Its light and heavenly!

Provided by Chef Luny

Categories     Cheesecake

Time 1h25m

Yield 20 Squares, 20 serving(s)

Number Of Ingredients 9

3 cups graham cracker crumbs
1/2 cup butter (melted)
4 (250 g) packages light cream cheese
4 large eggs
1/4 cup butter (melted)
1 cup sugar
2 tablespoons real maple syrup
1 tablespoon vanilla
1 (540 ml) can strawberry rhubarb pie filling

Steps:

  • Preheat oven 350 F.
  • In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes at 350f.
  • Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
  • Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
  • Once the cheesecake filling is cooked. Chill for 3 hours. I put mine in the freezer with a towel underneath as it was really hot. Pour the pie filling over and spread evenly. Cut into squares once done!

Nutrition Facts : Calories 301.1, Fat 20.5, SaturatedFat 11.3, Cholesterol 92.6, Sodium 302.8, Carbohydrate 23, Fiber 0.3, Sugar 16.8, Protein 6.8

STRAWBERRY CRUMBLE CHEESECAKE BARS RECIPE BY TASTY



Strawberry Crumble Cheesecake Bars Recipe by Tasty image

Here's what you need: butter, powdered sugar, all purpose flour, salt, cream cheese, sugar, vanilla, egg yolk, salt, strawberry, water, lemon juice, sugar, flour, all purpose flour, rolled oats, brown sugar, butter

Provided by Madiha Abid

Yield 12 servings

Number Of Ingredients 18

4 oz butter, melted
½ cup powdered sugar
1 cup all purpose flour
½ teaspoon salt
8 oz cream cheese, softened
¼ cup sugar
1 teaspoon vanilla
1 egg yolk
¼ teaspoon salt
5 ½ cups strawberry, diced or halved
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons sugar
2 teaspoons flour
1 cup all purpose flour
2 tablespoons rolled oats
⅓ cup brown sugar
6 tablespoons butter, softened

Steps:

  • For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper.
  • Combine all crust ingredients in a bowl to form a soft dough.
  • Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing.
  • For the cheesecake layer:: Cream together cream cheese and sugar until smooth and fluffy.
  • Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside.
  • For the strawberry layer: Combine all ingredients in a saucepan over medium heat. Cook for 10-15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using.
  • For the crumble layer: Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms.
  • To assemble: Pour cheesecake filling over baked crust, spreading to the edges and corners.
  • Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix.
  • Finally, crumble the brown sugar crumble topping evenly over the top of the strawberry layer.
  • Bake for 25-30 minutes or until the cheesecake layer is set and crumble topping is lightly browned.
  • Cool before serving. Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams

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STRAWBERRY RHUBARB CHEESECAKE – NINA KNEADS TO BAKE
2019-05-27 Cheesecake. Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Stir the graham cracker crumbs and melted butter together in a small bowl. Pour it into the bottom of the springform pan and press it into the bottom and sides of the pan.
From ninakneadstobake.com
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STRAWBERRY RHUBARB CHEESECAKE RECIPE | CDKITCHEN.COM
Bake at 375 degrees F for 10-12 minutes, until lightly browned. FILLING: Beat filling ingredients together until smooth. Pour over baked crust. Return to oven and bake 20 minutes, until filling is set. Cool slightly. TOPPING: In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly.
From cdkitchen.com
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STRAWBERRY RHUBARB CHEESECAKE BARS - ALL INFORMATION ABOUT …
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
From therecipes.info
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RHUBARB DREAM BAR RECIPE - EAT DESSERT FIRST
2022-06-27 Arrange the rhubarb segments in a chevron pattern. Sprinkle the fruit with 1 tbsp sugar. Bake for 45 to 55 minutes, until the dessert bars are golden brown on top and a toothpick inserted into the almond filling comes out clean. Let cool in the baking dish on a wire rack, and then transfer to the refrigerator to fully chill.
From cookspacebrooklyn.com
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RHUBARB CHEESECAKE BARS | RECIPE | CHEESECAKE BAR RECIPES
Rhubarb Cake -- Batter: 1/2 c melted butter, 1/2 c sugar, 1 egg, 1 c buttermilk, 1 t vanilla, 1 t soda 1/2 t salt, 2-1/2 c flour, 3 c rhubarb. Pour in pan and top with 1 c brown sugar & walnuts. Bake 45 min at 450 Topping: boil 3-1/2 min 1 c sugar, 1/2 c butter, 3/4 c evap milk, 1 t vanilla Pour over warm cake - yum. L. Lorie Blumeyer.
From pinterest.ca
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NO-BAKE CHEESECAKE BARS WITH STRAWBERRY RHUBARB SWIRLS
Instructions. Line a 8x8 in pan with parchment paper, bottom and sides. Mix crushed pretzels, melted butter and brown sugar until well combined. Press tightly on prepared pan, until crust is flat and even. You can use the base of a spoon, the tip of your fingers or anything flat, like the bottom of a metal measuring cup.
From sweetfixbaker.com
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30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
2021-04-21 Strawberry-Rhubarb Compote. View Recipe. You need just four ingredients to make this fruity compote: strawberries, rhubarb, brown sugar, and salt. It'll "liven up yogurt, oatmeal, scones, and ice cream," according to recipe …
From allrecipes.com
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STRAWBERRY RHUBARB CHEESECAKE BARS RECIPE | GIRL VERSUS DOUGH
2019-04-01 In a medium saucepan, stir together 3/4 cup granulated sugar, cornstarch and 1/4 teaspoon salt. Stir in rhubarb and 6 ounces strawberries. Let stand 15 minutes, stirring occasionally. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat to low; simmer 3-5 minutes, stirring constantly, until thickened.
From girlversusdough.com
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Top Asked Questions

How to make strawberry rhubarb cheesecake?
This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep. Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well.
How do you make strawberry rhubarb Crumb bars?
These strawberry rhubarb crumb bars are like strawberry rhubarb pie in handheld form. Simply combine a buttery brown sugar crust, jammy strawberry rhubarb filling, and crumbly oat topping. The crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl. They’re easy to make, transport, serve, and freeze!
How do you cook rhubarb and cream cheese together?
Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb. Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
What to do with strawberry rhubarb?
These strawberry rhubarb cheesecake bars are a favorite summertime treat. A buttery pecan shortbread crust is topped with homemade cheesecake filling and then finished off with a sweet and tangy strawberry rhubarb jam! this recipe! My husband is a huge fan of rhubarb, so I made this recipe for him a few years ago.

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