These moreish Strawberry and Rhubarb Cheesecake Bars are topped with a delicious homemade jelly topping! No baking required. The perfect make ahead dessert!
Place the strawberries, rhubarb, sugar, lemon zest, lemon juice and 1 tsp of vanilla extract into a saucepan. Bring to a gentle bubble, then turn down the heat and simmer gently for 10-12 minutes until the rhubarb softens.
170 g (6 oz) strawberries, 160 g (5.6 oz) fresh rhubarb, 50 g (¼ cup) granulated sugar, zest of 1 lemon, 1 tbsp fresh lemon juice, 1 tsp vanilla extract
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).
3 sheets leaf gelatine
Next, place the biscuit crumbs into a bowl and mix in the melted butter until thoroughly combined.
200 g (7 oz) digestive biscuits, 120 g (½ cup + 1 tbsp) unsalted butter
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.
180 ml (¾ cup) double (heavy) cream
Add the cream cheese, icing sugar, the remaining 1 tsp of vanilla extract and a pinch of salt, then whisk again until combined.
360 g (1 ½ cups + 1 tbsp) cream cheese, 150 g (1 ⅓ cups) icing sugar (confectioners'/powdered sugar), 1 tsp vanilla extract, pinch salt
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.
zest of 2 limes
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