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    Home > Cakes, Desserts & Treats

    Strawberry and Rhubarb Cheesecake Bars

    Published: Jul 11, 2018 · Modified: Jun 17, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    These moreish Strawberry and Rhubarb Cheesecake Bars are topped with a delicious homemade jelly topping! No bake cheesecake - the perfect make ahead dessert!
    Tall image of strawberry and rhubarb cheesecake bars with jelly topping. Strawberries scattered around.

    Strawberries and rhubarb. Is there a better summer flavour combination?

    The sweetness of those strawberries offsets the tartness of the rhubarb - complimenting each other perfectly.

    I've cooked them up together and turned them into a jelly (or jello if you're not from the UK!) topping for my no-bake vanilla cheesecake.

    Make it ahead, and you've got a dessert in the fridge perfect for any Summer party or BBQ!

    First pulse some biscuits into crumbs and add butter, then pack into a lined baking tin.

    Three photos making cheesecake base - biscuits in food processor, blended biscuits with butter and biscuit base in baking tin.

    Next make the cheesecake layer by whipping cream, then whisking in cream cheese and confectioners' sugar.

    Three photos making cheesecake filling - whipping cream, adding cream cheese and sugar, whisking together.

    Top the biscuit base with the cheesecake mixture and refrigerate. To make the topping, simmer strawberries, rhubarb, sugar, vanilla, lemon zest and juice in a pan, then stir in gelatine until dissolved.

    Once that's cooled, pour it on top of the cheesecake and place in the fridge until set.

    Three photos - assembling cheesecake. Cream cheese topping going on, strawberry and raspberry topping being made in a pan, strawberry and rhubarb topping on top of cheesecake

    Sixteen bars of no-bake summer dessert. All for me.

    Close up of strawberry and rhubarb cheesecake bar

     

    Ok, I might let you have a slice.

    Can I make it gluten free?

    Yes! Replace the digestive biscuits with gluten free digestives

    Can I make it ahead?

    Yes, you can make this dessert, then cover and refrigerate for up to 2 days

    Will it freeze?

    No, this dessert won't freeze well

    Other flavour ideas:

    • Blueberry and lemon
    • sliced peach or plum
    • Cherry (add a few drops of almond extract to the cream cheese mixture too)

    The Strawberry and Rhubarb Cheesecake Bars Recipe:

    Square image of strawberry and rhubarb cheesecake bars with jelly topping and lime zest sprinkled on top

    Strawberry and Rhubarb Cheesecake Bars

    By: Nicky Corbishley
    These moreish Strawberry and Rhubarb Cheesecake Bars are topped with a delicious homemade jelly topping! No baking required. The perfect make ahead dessert!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Setting Time 2 hrs
    Total Time 35 mins
    Course Dessert
    Cuisine American, British
    Servings 16 bars
    Calories 279 kcal

    Ingredients
     

    • 170 g strawberries - hulled and chopped into small pieces
    • 160 g fresh rhubarb - chopped into small pieces
    • 50 g granulated sugar
    • Zest of 1 lemon
    • 1 tbsp fresh lemon juice
    • 2 tsp vanilla extract
    • 3 sheets leaf gelatine - or 1 tbsp of powdered gelatine
    • 200 g digestive biscuits - crushed into fine crumbs (or graham crackers)
    • 120 g unsalted butter - melted
    • 180 ml double (heavy) cream
    • 360 g cream cheese - - I used Philadelphia
    • 150 g icing sugar (confectioners'/powedered sugar) - sifted
    • 1 pinch of salt
    • Zest of 2 limes

    INSTRUCTIONS
     

    • Place the strawberries, rhubarb, sugar, lemon zest, lemon juice and 1 tsp of vanilla extract into a saucepan. Bring to a gently bubble, then turn down the heat and simmer gently for 10-12 minutes until the rhubarb softens. 
    • Stir the gelatine into the strawberry and rhubarb mixture until completely dissolved, then turn off the heat and leave to cool until only slightly warm (try not to leave longer than this, as it may start to set).
    • Next, place the biscuit crumbs into a bowl and mix in the melted butter until thoroughly combined.
    • Spoon into a 20cm x 20cm baking dish that has been lined with clingfilm and use the back of a spoon to pack it down tightly. Place in the fridge whilst you start on the next layer.
    • Add the cream to a large bowl and whisk with an electric whisk, until the cream holds its shape. 
    • Add the cream cheese, icing sugar, the remaining 1 tsp of vanilla extract and a pinch of salt, then whisk again until combined.
    • Take the biscuit base out of the refrigerator and spread this layer on top. Put back in the fridge to chill until the strawberry & rhubarb mixture has cooled.
    • Once cooled, spoon the strawberry &rhubarb mixture onto the cheesecake base, spread to ensure even coverage and place back in the fridge for 2 hours to set.
    • When ready to serve, remove from the dish and slice into 16 pieces. Sprinkle on the lime zest and serve.

    ✎ Notes

    Can I make it gluten free?

    Yes! Replace the digestive biscuits with gluten free digestives
    .

    Can I make it ahead?

    Yes, you can make this dessert, then cover and refrigerate for up to 2 days
    .

    Will it freeze?

    No, this dessert won't freeze well
    .
    Nutritional Information is per cheesecake bar

    Nutrition

    Calories: 279kcalCarbohydrates: 24gProtein: 2gFat: 19gSaturated Fat: 10gCholesterol: 56mgSodium: 140mgPotassium: 101mgSugar: 17gVitamin A: 665IUVitamin C: 7.7mgCalcium: 44mgIron: 0.6mg
    Keywords cheesecake, gluten free, no bake, summer
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

     

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Christine says

      January 15, 2019 at 2:15 pm

      5 stars
      Lovely cheesecake recipe, enjoyed the strawberry and rhubarb combination.

      Reply
    2. Connie Hoffman says

      July 11, 2018 at 9:23 pm

      What do you mean digestive biscuits?

      Reply
      • Nicky Corbishley says

        July 13, 2018 at 3:12 pm

        Hi Connie, they're a very well known biscuit in the UK. You can replace with Graham crackers if you're in the US.

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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