Strawberry Rhubarb Streusel Cheesecake Bars

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 !

• Baked Sticky Peach Pudding

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.

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