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These Strawberry Rhubarb Streusel Cheesecake Bars are the kind of dessert that draws a crowd before they are even cut. Sweet strawberries and tart rhubarb melt into a jammy layer, nestled inside a creamy cheesecake–all set atop a buttery oatmeal cookie base and topped with crumbs. If you love that early summer combo of tart and sweet, plus a little crunch and cream, this easy recipe is for you.
The first time I tested this recipe it vanished within hours at a family barbecue The tart and sweet fruit against that creamy cheesecake hooked everyone instantly
Ingredients
- Fresh strawberries: For pure sweetness and bright color. Use firm, red berries for best flavor
- Rhubarb: Adds tangy bite. Pick stalks that are crisp with vibrant color and avoid any soft spots
- Brown sugar: For warmth and subtle caramel notes—choose dark brown for richer taste
- White sugar: Balances tart rhubarb. Look for fine-grain sugar for quick dissolving
- Fresh lemon juice: Brightens the flavor. Squeeze from a fresh lemon for true zing
- Flour: Thickens the filling. If you have cornstarch on hand that works too
- Betty Crocker oatmeal cookie mix: Ensures the base is sturdy and flavorful. Opt for the classic oatmeal version
- Cold butter or margarine: Creates a crumbly streusel. Cut into small cubes for best texture
- Cream cheese: For the cheesecake layer. Always bring to room temperature for smooth mixing
- Granulated sugar: Sweetens the cream cheese. Filling needs a bit more sugar than plain cheesecake
- All-purpose flour: Stabilizes the cheesecake batter
- One egg: Binds the cheesecake layer together. Fresh is best for smooth consistency
- Vanilla extract: Gives a warm aroma. Use pure extract for best results
Step-by-Step Instructions
- Prepare Your Pan:
- Coat the bottom and sides of an 8x8 inch baking pan with nonstick spray or line with parchment paper so the bars release cleanly.
- Make the Strawberry Rhubarb Filling:
- Add strawberries, rhubarb, brown sugar, white sugar, lemon juice, and flour or cornstarch to a medium saucepan. Cook over low to medium heat, stirring frequently for 15 to 20 minutes until the fruit softens and the mixture becomes thick like jam. Remove from heat and let cool for at least 10 minutes before using.
- Mix the Crumb Base and Streusel:
- Pour the oatmeal cookie mix into a large bowl. Add cold cubed butter. Mix with a pastry blender, fork, or your hands until the mixture looks coarse and crumbly. Reserve one and a half cups for the topping and press the rest evenly into the bottom of your prepared pan, making sure corners are packed.
- Prepare the Cheesecake Layer:
- In another bowl, combine softened cream cheese, sugar, flour, egg, and vanilla. Blend with an electric mixer at medium speed until the batter is smooth and fluffy.
- Layer the Cheesecake Bars:
- Spread the cream cheese mixture evenly over the oatmeal cookie base. Use an offset spatula for a smooth finish. Spoon the strawberry rhubarb jam gently across the cheesecake layer, spreading it evenly without pressing it into the batter. Sprinkle reserved crumb mixture over the top, creating a thick loose layer.
- Bake:
- Place pan into a preheated 325 degree oven and bake for 45 to 50 minutes until the center no longer jiggles and the top is lightly golden. Let the bars cool on the counter for about 30 minutes, then chill in the fridge for at least 2 hours for clean slicing.
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Strawberries are always my favorite fruit to bake with because their color and sweetness just shine through I remember my grandma bringing these out after Sunday lunch and the whole kitchen would fill up with those fruity smells Our family loves how the creamy layer mellows out the tart rhubarb
Storage Tips
Store these bars covered in the refrigerator. They keep fresh for up to five days. The fruit filling will continue to firm up as it sits, making bars easier to slice. For longer storage, you can individually wrap and freeze bars for up to a month. Let them thaw overnight in the fridge before serving.
Ingredient Substitutions
If you do not have fresh rhubarb, frozen rhubarb works just as well. Thaw and drain before using. Out of strawberries? You can use raspberries or diced apples for a fall twist. You can swap out the oatmeal cookie mix for any similar brand or a homemade crumb base using oats, flour, brown sugar, and a pinch of salt. Cornstarch and flour are interchangeable as thickeners in the fruit filling.
Serving Suggestions
Serve bars chilled and sliced into neat squares. These pair perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch treat, arrange alongside fresh fruit. Add a handful of sliced strawberries for color on the platter.
Cultural and Historical Context
Strawberry and rhubarb is a beloved combination, especially in North American kitchens where rhubarb is one of the first spring harvests. Rhubarb itself is an old garden staple, dating back centuries, prized for its tart flavor and ability to turn jams and pies into something memorable. Cheesecake bars like these put a modern spin on the classic pie, combining convenience and irresistible layers.
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These easy cheesecake bars are sure to be the highlight of your summer gatherings—a true crowd-pleaser full of creamy, tangy, fruity goodness.
Frequently Asked Questions
- → Can I use fresh or frozen fruit?
Both fresh and frozen strawberries or rhubarb work. If using frozen, thaw and drain excess liquid first.
- → What can I substitute for oatmeal cookie mix?
Try any plain oatmeal cookie or crumb base. Homemade mixtures with oats, flour, and sugar also work well.
- → Do these bars need to be refrigerated?
Yes, for best texture and freshness, chill the bars at least two hours before slicing and keep covered in the refrigerator.
- → Can I swap out the rhubarb?
You can replace rhubarb with more strawberries or a tart fruit like raspberries, adjusting sugar for sweetness.
- → Why is flour or cornstarch added to the filling?
Flour or cornstarch thickens the fruit mixture, helping it set and preventing soggy bars.