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Strawberry and Rhubarb Cheesecake Bars

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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.

Ingredients

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

200 g digestive biscuits or graham crackers, finely crushed

120 g unsalted butter, melted (½ cup + 1 tbsp)

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

Instructions

  1. 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.
  2. 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.
  3. Whisk cream to soft peaks. Add cream cheese, icing sugar, vanilla, salt, and whisk until smooth and combined.
  4. Spread cheesecake mixture over the biscuit base. Return to fridge while topping cools.
  5. Once topping is slightly warm, pour over cheesecake layer and smooth the top. Chill for at least 2 hours until set.
  6. Lift set cheesecake from the pan, slice into 16 bars, sprinkle with lime zest, and serve.

Notes

Use shortbread or Biscoff biscuits for a different base.

Add ginger or cinnamon to the compote for a spiced version.

Orange zest can replace lime zest for a sweeter citrus note.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-and-rhubarb-cheesecake-bars/