Strawberry and Rhubarb Cheesecake Bars
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)

Strawberry and Rhubarb Cheesecake Bars

NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 4%
CARBS 27G41% OF CAL
1G FIBER5G OTHER21G TOTAL SUGAR
FAT 17G60% OF CAL
9G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

No-bake cheesecake bars with a biscuit crust, creamy filling, and topped with a homemade strawberry-rhubarb jelly. Perfect make-ahead for summer gatherings.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 170 g (6 oz) strawberries (hulled and chopped into small pieces)
  • 160 g (5.6 oz) fresh rhubarb (chopped into small pieces)
  • 50 g (1/4 cup) granulated sugar
  • zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3 sheets leaf gelatine (or 1 tbsp of powdered gelatine)
  • 200 g (7 oz) digestive biscuits (crushed into fine crumbs (or graham crackers))
  • 120 g (1/2 cup + 1 tbsp) unsalted butter (melted)
  • 180 ml (3/4 cup) double (heavy) cream
  • 360 g (1 1/2 cups + 1 tbsp) cream cheese (- I used Philadelphia)
  • 150 g (1 1/3 cups) icing sugar (confectioners'/powdered sugar) (sifted)
  • pinch salt
  • zest of 2 limes
PREP
20M
SODIUM
147MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.