Delightful Strawberry Rhubarb Cheesecake Squares: Your Go-To Recipe for Spring & Summer

As spring transitions into summer, the vibrant stalks of rhubarb appear, signaling a time for fresh, zesty, and utterly delicious desserts. In my kitchen, rhubarb season is always a cause for celebration, and these Strawberry Rhubarb Cheesecake Squares are an exceptional way to savor this seasonal bounty. Combining the tartness of rhubarb with the sweetness of strawberries, all nestled atop a buttery coconut oat crumble and a creamy cheesecake layer, this recipe is a true crowd-pleaser.

Before we dive into this delightful recipe, a friendly reminder about rhubarb: always discard the green leaves! While they may look lush and appealing, they contain oxalic acid, which can be toxic when consumed. Stick to the beautiful red and green stalks for your baking adventures.

What makes these cheesecake squares truly special is their delightful texture and flavor profile. They are built on a robust and flavorful base of coconut and oats, a mixture so delicious that it’s also used as a rustic, crunchy crumble topping. This ensures every bite delivers a perfect balance of creamy, fruity, and crumbly goodness. The harmonious blend of tart rhubarb, sweet strawberries, rich cheesecake, and the unique coconut-oat crust creates an unforgettable dessert experience.

Crafting the Perfect Coconut Oat Crumble Base and Topping

Let’s get started on the base & crumble layer of your Strawberry Rhubarb Cheesecake Squares.

The foundation of these Strawberry Rhubarb Cheesecake Squares is a simple yet incredibly flavorful coconut oat crumble. This versatile mixture does double duty, forming both the sturdy bottom crust and the textural topping. Gathering your ingredients is the first step to creating this delectable layer.

• Salted butter – Using room temperature butter is crucial for achieving the right consistency when creaming it with sugar. The slight saltiness also enhances the overall flavor.
• Brown sugar – This adds a wonderful molasses flavor and moisture, contributing to a chewier crumble.
• Ground cinnamon – A touch of cinnamon provides a warm, inviting spice note that beautifully complements the fruit and oats.
• Salt – A pinch of salt is essential to balance the sweetness and bring out the flavors of all the ingredients.
• All-purpose flour – This forms the structural backbone of the crumble.
• Old-fashioned rolled oats – Rolled oats provide a hearty, chewy texture that is characteristic of a good crumble.
• Sweetened shredded coconut – The coconut adds a subtle tropical sweetness and a delightful chewiness, making this crumble truly unique. Feel free to use unsweetened if you prefer less sweetness.

You can make your Strawberry Rhubarb Cheesecake Squares gluten-free.

For those with dietary considerations, this recipe is easily adaptable to be gluten-free. Just ensure you use certified gluten-free rolled oats and your favorite gluten-free all-purpose flour blend. The texture and taste will remain just as fantastic, allowing everyone to enjoy these delicious squares.

Preparing Your Baking Dish for Success

• Preheat your oven to 350°F (175°C). Proper preheating ensures an even bake from the start.
• Grease an 8″ square baking dish or pan. This prevents sticking and helps with easy removal.
• Line the pan with parchment paper, allowing the ends to hang over the edge by about an inch. These “wings” are a lifesaver for lifting the finished cheesecake out of the pan cleanly.
• If you have metal clamps, they will help hold the parchment paper ends secure as you add your layers, preventing them from flopping into your delicious filling.

Assembling and Baking the Crumble Base

• In a large bowl, cream together the room temperature butter with the brown sugar, cinnamon, and salt. Use a hand-held or stand mixer until the mixture is light and fluffy. This step incorporates air and ensures a tender crumble.
• Add in the flour, oats, and coconut, mixing until just combined. The mixture should have a crumbly, clumpy texture, easily pressed together. Be careful not to overmix, as this can lead to a tough crust.
• Reserve approximately one-third of this delicious mixture for your top crumble layer and set it aside.

• Take the remaining two-thirds (or more, depending on your preference for a thicker crust) of the mixture and spread it evenly over the bottom of the prepared baking pan.
• Gently but firmly pack it down into an even layer. You can use the bottom of a glass or your knuckles to create a compact base. A firm crust ensures your cheesecake squares hold together beautifully.
• Place the pan in the freezer for 10 minutes to firm and chill. This quick chill helps the butter solidify, preventing the crust from becoming too crumbly during the initial bake.

• Bake for about 15 minutes, or until the bottom crust begins to lightly brown and firm up. This partial bake, often called blind baking, prevents a soggy crust once the creamy cheesecake layer is added.
• Set the pan aside to cool slightly. This prevents the cheesecake mixture from melting into the crust when poured on top.

Crafting the Silky Smooth Cheesecake Layer

While your crust is cooling, let’s gather the ingredients and prepare the rich, creamy, and utterly delicious cheesecake layer. This is where the magic truly happens, creating that signature smooth texture and tangy flavor that perfectly complements the fruit.

• Cream cheese – Ensure your cream cheese is at room temperature for a lump-free, smooth batter. Full-fat cream cheese yields the best richness.
• Granulated sugar – Sweetens the cheesecake, balancing the tartness of the fruit and cream cheese.
• Sour cream – Or plain Greek yogurt. This adds a lovely tang and contributes to the cheesecake’s creamy texture and moisture.
• Heavy cream – Enhances the richness and creates an even more decadent consistency.
• Pure vanilla extract – A classic flavor enhancer that deepens the dessert’s profile.
• Eggs – Act as a binder and provide structure to the cheesecake.
• Arrowroot starch – Or corn starch. This helps to stabilize the cheesecake, preventing cracks and ensuring a smooth, firm set.

Mixing the Cheesecake Batter

• In a large bowl, cream the cream cheese and granulated sugar together until smooth and creamy. This requires a good stand or hand-held mixer to ensure no lumps remain. Scrape down the sides of the bowl often to incorporate everything.
• Add in the sour cream, heavy cream, and pure vanilla extract. Mix until thoroughly combined and smooth.

• Continue mixing as you gradually add the eggs, one at a time. Incorporate each egg fully before adding the next.
• Lastly, sift the arrowroot starch (or corn starch) over the mixture and gently mix until just combined. This is a crucial step: be careful not to overmix at this point! Overmixing introduces too much air, which can cause the cheesecake to puff up and then crack during baking and cooling.

A Tip for Measuring 1.5 Eggs:

This recipe calls for 1.5 large eggs in the cheesecake mixture. If you don’t have a kitchen scale to accurately measure the required amount of egg, don’t worry! Here’s a simple method:

• Break 3 large eggs into a glass measuring cup.
• Whisk them well with a fork until they are completely blended and uniform in consistency.
• Locate the halfway mark on your measuring cup.
• Pour this half (equivalent to 1.5 eggs) into your cheesecake batter.
• You can save the remaining half for another recipe, like scrambled eggs, the next day!

• Carefully pour the creamy cheesecake layer over the partially baked crust.
• Gently spread it into an even layer. You can do this by subtly tilting the pan, allowing the batter to spread itself into a smooth, uniform surface without overworking it.

Preparing the Vibrant Strawberry Rhubarb Topping

If you haven’t done so yet, get that fruit topping ready.

The star of these squares, the fresh fruit topping, adds a burst of color and a delightful sweet-tart flavor. This simple mixture of strawberries and rhubarb is not only delicious but also beautiful on top of the creamy cheesecake.

• Chopped rhubarb – The essential tart component, providing a refreshing counterpoint to the sweet elements.
• Chopped strawberries – Adds natural sweetness and a beautiful red hue, making the topping visually appealing and extra delicious.
• Granulated sugar – Sweetens the fruit and draws out its juices, creating a lovely sauce as it bakes.
• Arrowroot starch – Or tapioca starch. This acts as a thickener for the fruit juices, preventing the topping from becoming too watery and ensuring it holds its shape on top of the cheesecake.

You can use either fresh or frozen rhubarb and strawberries for this recipe. Since fresh rhubarb is available for such a short period, it’s a fantastic idea to stash some away in your freezer when it’s in season. This way, you can enjoy these delightful Strawberry Rhubarb Cheesecake Squares any time of the year!

Layering the Fruit and Final Crumble

• In a medium bowl, gently stir together the chopped rhubarb, strawberries, granulated sugar, and arrowroot or tapioca starch.
• Reserve about 1/4 cup of this fruit mixture. This small portion will be used for decorative placement later.
• Evenly spoon the remaining fruit mixture over the cheesecake layer. Distribute it gently to cover the surface.

• Sprinkle the reserved coconut and oat crumble evenly over the fruit layer. Don’t aim for perfection here; the beauty is in the irregularity.
• Form some of the crumble into smaller pieces and others into medium bits to create a truly rustic, craggy surface. This variety in texture makes each bite more interesting.
• Gently place the reserved 1/4 cup of fruit into the crumble, spacing it around for an appealing visual. This adds little bursts of fresh fruit color on top.

The Final Bake and Perfect Finish

• Return the pan to the 350°F (175°C) oven.
• Bake for another 35 to 45 minutes, or until the crumble is golden brown and the cheesecake layer is mostly set. The key indicator is that the outer edges of the cheesecake should be firm, with only a slight, gentle jiggle in the very center when you lightly tap the pan. This indicates it’s perfectly cooked without being overbaked, which can cause dryness or cracks.

• Once baked, allow the pan to cool completely on a wire rack at room temperature. This slow cooling prevents sudden temperature changes that can lead to cracking.
• Then, and this is important for optimal texture, transfer the pan to the fridge for at least four hours, or ideally, overnight. Chilling allows the cheesecake to fully set, making it easier to cut and ensuring that perfect, dense, and creamy consistency.

• Once chilled, use the parchment paper “wings” to carefully lift the entire cake out of the baking pan and transfer it to a cutting board.
• Use a sharp serrated knife to cut through just the top layer of crumble. Employ a gentle back-and-forth sawing motion rather than pushing straight down, which can compact the crumble into the cheesecake. This technique ensures a clean cut through the crispy topping.
• If you like, you can then switch to a smooth, sharp knife to finish cutting through the cheesecake and crust into 16 perfect squares. Clean your knife between cuts for the neatest edges.

Your Strawberry Rhubarb Cheesecake Squares are ready to be devoured!

These delightful squares are perfect for any occasion, from a casual family dessert to a special gathering. Serve them chilled, perhaps with an extra dollop of whipped cream or a small scoop of vanilla bean ice cream for an extra touch of indulgence. Their balance of sweet, tart, and creamy makes them incredibly satisfying. Enjoy the fruits of your labor!

Storage Tips

If your family enjoys these treats as much as mine does, they’ll probably disappear in a hurry! But just in case you have some left over, these Strawberry Rhubarb Cheesecake Squares store beautifully. Place them in a sealed airtight container in the fridge, and they will remain fresh and delicious for up to five days. This makes them a perfect make-ahead dessert for busy weeks or entertaining.

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