These dessert bars are a divine slice of summer-time that are perfect for any potluck or picnic!
![](https://www.bakingyouhappier.com/wp-content/uploads/2022/07/IMG_9061-683x1024.jpg)
Strawberry Rhubarb Bars with Cream Cheese
I just can’t seem to get enough of the fresh strawberries this year! I keep going back for more… pretty soon I am going to run out of room to store them, so to use them up I made these Strawberry Rhubarb Streusel Cheesecake Bars!
This is the time of year when I spend my summer days baking some of my seasonal favorites like Blueberry Crisp, Baked Sticky Peach Pudding, Easy Zucchini Brownies, or Fresh Southern Peach Cobbler!
![](https://www.bakingyouhappier.com/wp-content/uploads/2022/07/IMG_9241-683x1024.jpg)
What You’ll Need for the Crust & Topping:
- 1 pouch Betty Crocker Oatmeal Cookie Mix
- 1/2 cup Cold Butter, Cubed
For the Cheesecake Layer:
- 8 oz Cream Cheese, Softened
- 1/4 cup Sugar
- 1 tbsp Flour
- 1 Egg
- 1/2 tsp Vanilla
And the Strawberry Rhubarb Filling:
- 2 cups Strawberries, Hulled & Quartered
- 2 cups Rhubarb, Chopped
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- Juice of 1/2 Lemon
- 1/4 cup Cornstarch
![](https://www.bakingyouhappier.com/wp-content/uploads/2022/07/IMG_9370-683x1024.jpg)
How to Make Strawberry Rhubarb Streusel Cheesecake Bars
- Preheat oven to 325 degrees. Spray 8 x 8 pan with non-stick spray and set aside.
- Place 2 cups hulled and quartered strawberries, 2 cups chopped rhubarb, 1/3 cup brown sugar, 1/3 cup white sugar, juice from 1/2 lemon, and 1/4 cup cornstarch in a medium sauce pan and cook over low heat for 15-20 minutes, stirring frequently. Once cooked, it should be thick, remove from heat and set aside to cool.
- Pour 1 pouch of Betty Crocker Oatmeal Cookie Mix into a large bowl. Cube 1 stick cold butter and mix together with cookie mix using a pastry cutter until mixture is crumbly.
- Measure out 1 1/2 cups of the mixture and set aside to use as the topping. Press remaining mixture into prepared pan.
- In a separate bowl, beat together 8 oz softened cream cheese, 1/4 cup sugar, 1 tbsp flour, 1 egg, and 1/2 tsp vanilla.
- Spread cheesecake mixture over crust evenly. Then pour filling on top of the cheesecake mixture.
- Sprinkle the reserved 1 1/2 cups of mixture over top of the filling.
- Bake for 45-50 minutes, or until the center is no longer jiggly. Let cool and refrigerate before serving.
![](https://www.bakingyouhappier.com/wp-content/uploads/2022/07/IMG_9185-683x1024.jpg)
More Dessert Bars:
- Strawberry Shortcake Bars
- Raspberry Streusel Shortbread Bars + VIDEO
- Strawberries & Cream Crumb Bars
- Apple Pie Bars
- Easy S’mores Brownie Bars + VIDEO
![](https://www.bakingyouhappier.com/wp-content/uploads/2022/02/5b56aead-8379-ac91-9411-acb2a70ff98c.png)
Strawberry Rhubarb Streusel Cheesecake Bars
![Strawberry Rhubarb Streusel Cheesecake Bars](https://www.bakingyouhappier.com/wp-content/uploads/2022/07/IMG_9061-scaled.jpg)
Strawberry Rhubarb Streusel Cheesecake Bars, these dessert bars are a divine slice of summer-time that are perfect for any potluck or picnic!
Ingredients
Crust & Topping:
- 1 pouch Betty Crocker Oatmeal Cookie Mix
- 1/2 cup Cold Butter, Cubed
Cheesecake Layer:
- 8 oz Cream Cheese, Softened
- 1/4 cup Sugar
- 1 tbsp Flour
- 1 Egg
- 1/2 tsp Vanilla
Strawberry Rhubarb Filling:
- 2 cups Strawberries, Hulled & Quartered
- 2 cups Rhubarb, Chopped
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- Juice of 1/2 Lemon
- 1/4 cup Cornstarch
Instructions
- Preheat oven to 325 degrees. Spray 8 x 8 pan with non-stick spray and set aside.
- Place strawberries, rhubarb, brown sugar, white sugar, lemon juice, and cornstarch in a medium sauce pan and cook over low heat for 15-20 minutes, stirring frequently. Once cooked, it should be thick, remove from heat and set aside to cool.
- Pour cookie mix into a large bowl. Cube butter and mix together with cookie mix using a pastry cutter until mixture is crumbly.
- Measure out 1 1/2 cups of the mixture and set aside to use as the topping. Press remaining mixture into prepared pan.
- In a separate bowl, beat together softened cream cheese, sugar, flour, egg, and vanilla.
- Spread cheesecake mixture over crust evenly. Then pour filling on top of the cheesecake mixture.
- Sprinkle the reserved 1 1/2 cups crumb mixture over the top of the filling.
- Bake for 45-50 minutes, or until the center is no longer jiggly. Let cool and refrigerate before serving.
![](https://www.bakingyouhappier.com/wp-content/uploads/2022/07/Strawberry-Rhubarb-Cheesecake-Bars-683x1024.png)