Why You’ll Love This Recipe

These cheesecake bars combine the tangy sweetness of strawberries and rhubarb with the richness of a creamy, no-bake cheesecake. The bright topping made with a homemade fruit compote and set with gelatine adds a jelly-like finish that contrasts beautifully with the buttery base. Plus, this recipe is no-fuss—no oven needed, and it can be made in advance for effortless entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strawberry and Rhubarb Topping:

170 g strawberries, hulled and chopped
160 g fresh rhubarb, chopped
50 g granulated sugar (¼ cup)
Zest of 1 lemon
1 tbsp fresh lemon juice
1 tsp vanilla extract
3 sheets leaf gelatine or 1 tbsp powdered gelatine

Biscuit Base:

200 g digestive biscuits or graham crackers, finely crushed
120 g unsalted butter, melted (½ cup + 1 tbsp)

Cheesecake Batter:

180 ml double (heavy) cream (¾ cup)
360 g cream cheese (1½ cups + 1 tbsp), softened
150 g icing sugar (1⅓ cups), sifted
1 tsp vanilla extract
Pinch of salt
Zest of 2 limes

Directions

Prepare the Topping:
In a saucepan, combine strawberries, rhubarb, sugar, lemon zest, lemon juice, and vanilla extract. Simmer over low heat for 10–12 minutes until the rhubarb is softened. Stir in gelatine until fully dissolved. Remove from heat and let cool until just warm (do not allow it to begin setting).
Make the Base:
Combine crushed biscuits and melted butter in a bowl. Mix until evenly coated. Press firmly into a clingfilm-lined 20×20 cm baking dish to form an even layer. Chill in the fridge while you prepare the filling.
Prepare the Cheesecake Layer:
Whisk the cream until it holds soft peaks. Add cream cheese, icing sugar, vanilla extract, salt, and whisk again until smooth and fully combined.
Assemble the Layers:
Spread the cheesecake mixture over the chilled biscuit base. Return to the fridge while the fruit topping cools.
Top and Set:
Once the fruit mixture has cooled to slightly warm, pour it gently over the cheesecake layer, smoothing the top. Chill the bars in the fridge for at least 2 hours or until fully set.
Serve:
Lift the set cheesecake from the pan using the clingfilm. Slice into 16 even bars, sprinkle with lime zest, and serve.

Servings and Timing

Servings: 16 bars
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (+ 2 hours chilling time)

Variations

Crust Alternatives: Try using shortbread cookies or Biscoff biscuits for a different twist on the base.
Flavor Boost: Add a touch of ginger or cinnamon to the fruit compote for a spiced version.
Citrus Swap: Use orange zest in place of lime for a sweeter citrus note.

Storage/Reheating

Storage: Store bars in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze for up to 1 month. Thaw in the fridge before serving. Note that the texture of the jelly topping may change slightly after freezing.

FAQs

Can I use frozen strawberries or rhubarb?

Yes, but be sure to thaw and drain them before cooking to avoid excess moisture.

Can I make these bars without gelatine?

You can substitute agar-agar for a vegetarian version, following the package instructions for setting fruit mixtures.

What kind of cream cheese works best?

Full-fat brick-style cream cheese yields the best results for a rich, creamy filling.

Do I need a food processor to crush the biscuits?

Not necessarily. You can place the biscuits in a zip-top bag and crush them with a rolling pin.

How do I prevent the layers from mixing?

Ensure the fruit topping has cooled before pouring it over the cheesecake to avoid melting the middle layer.

Conclusion

These Strawberry and Rhubarb Cheesecake Bars are the perfect no-bake dessert to enjoy during berry season or whenever you’re craving something cool and creamy with a fruity twist. With a make-ahead option and an elegant finish, they’re sure to become a new favorite for both casual and special occasions. Enjoy every layered bite!

Strawberry and Rhubarb Cheesecake Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry and Rhubarb Cheesecake Bars are a refreshing no-bake dessert with a buttery biscuit base, creamy cheesecake filling, and a vibrant, jelly-like fruit topping made from a strawberry-rhubarb compote.

Author: Amy
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (+ 2 hours chilling time)
Yield: 16 bars
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Instructions

In a saucepan, combine strawberries, rhubarb, sugar, lemon zest, lemon juice, and vanilla extract. Simmer over low heat for 10–12 minutes until the rhubarb is softened. Stir in gelatine until fully dissolved. Remove from heat and let cool until just warm.
Mix crushed biscuits and melted butter. Press into a clingfilm-lined 20×20 cm dish to form an even layer. Chill while preparing the filling.
Whisk cream to soft peaks. Add cream cheese, icing sugar, vanilla, salt, and whisk until smooth and combined.
Spread cheesecake mixture over the biscuit base. Return to fridge while topping cools.
Once topping is slightly warm, pour over cheesecake layer and smooth the top. Chill for at least 2 hours until set.
Lift set cheesecake from the pan, slice into 16 bars, sprinkle with lime zest, and serve.