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cheesecake bars topped with a glossy pink strawberry rhubarb compote on a ceramic platter in a wide horizontal shot, fresh strawberries and rhubarb stalks resting on a rustic table, natural light, shallow depth of field, landscape orientation

Strawberry Rhubarb Cheesecake Bars

Creamy cheesecake bars on a graham cracker crust with a tangy strawberry rhubarb compote.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 0.25 cup sugar for crust
  • 16 oz cream cheese softened
  • 0.5 cup sugar for filling
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups strawberries diced
  • 1 cup rhubarb chopped
  • 0.33 cup sugar for compote
  • 1 tsp cornstarch

Method
 

  1. Heat oven to 325F and line a 9x9 pan with parchment.
  2. Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
  3. Beat cream cheese and 1/2 cup sugar smooth, then add eggs and vanilla.
  4. Pour over the crust and bake 28 to 30 minutes until set.
  5. Simmer strawberries, rhubarb, 1/3 cup sugar, and cornstarch until thick, then cool.
  6. Spread the strawberry rhubarb compote over the cooled cheesecake.
  7. Chill at least 4 hours before cutting into bars.

Notes

Slice rhubarb thin so it softens fully in the compote.