These dessert bars are a divine slice of summer-time that are perfect for any potluck or picnic!

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!

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

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.

More Dessert Bars:

• Strawberry Shortcake Bars
• Raspberry Streusel Shortbread Bars + VIDEO
• Strawberries & Cream Crumb Bars
• Apple Pie Bars
• Easy S’mores Brownie Bars + VIDEO

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Yield: 9

Strawberry Rhubarb Streusel Cheesecake Bars

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Strawberry Rhubarb Streusel Cheesecake Bars, these dessert bars are a divine slice of summer-time that are perfect for any potluck or picnic!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

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

1. Preheat oven to 325 degrees. Spray 8 x 8 pan with non-stick spray and set aside.
2. 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.
3. Pour cookie mix into a large bowl. Cube butter and mix together with cookie mix using a pastry cutter until mixture is crumbly.
4. Measure out 1 1/2 cups of the mixture and set aside to use as the topping. Press remaining mixture into prepared pan.
5. In a separate bowl, beat together softened cream cheese, sugar, flour, egg, and vanilla.
6. Spread cheesecake mixture over crust evenly. Then pour filling on top of the cheesecake mixture.
7. Sprinkle the reserved 1 1/2 cups crumb mixture over the top of the filling.
8. Bake for 45-50 minutes, or until the center is no longer jiggly. Let cool and refrigerate before serving.