Creamy Strawberry Rhubarb Cheesecake Squares with an easy cake mix crust and homemade fruit swirl. A delicious make-ahead dessert for summer gatherings.
The rich cheesecake filling gets its silky texture from four blocks of cream cheese and sweetened condensed milk, while fresh lemon juice brightens every bite. Topped with a vibrant strawberry rhubarb swirl, these bars have just the right balance of sweet and tart.
Whether you’re serving them at a backyard barbecue, family reunion, holiday picnic, or simply enjoying a quiet afternoon on the porch, this dessert is guaranteed to disappear quickly.
Why You’ll Love This Recipe
- Rich and creamy New York-style cheesecake filling
- Homemade strawberry rhubarb swirl adds fresh seasonal flavor
- Easy cake mix crust saves time
- Perfect make-ahead dessert
- Great for feeding a crowd
- Beautiful enough for holidays and celebrations
This dessert captures the essence of the season by layering a vibrant, homemade strawberry-rhubarb compote over an ultra-creamy, New York-style cheesecake base. They’re a beautiful make-ahead dessert for spring and summer gatherings.
Strawberry Rhubarb Cheesecake Squares Recipe
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Kitchen Essentials
Ingredients
Cake Mix Crust
- 1 Box Cake Mix vanilla or yellow cake mix
- 1/2 Cup Heavy Whipping Cream (liquid)
Cheesecake Filling
- 32 Ounces Cream Cheese 4 (8-ounce) blocks cream cheese, softened
- 14 Ounces Sweetened Condensed Milk 1 (14-ounce) can
- 3 Large Eggs room temperature
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Fresh Lemon Juice
Strawberry Rhubarb Swirl
- 2 Cups Frozen Rhubarb thawed and well drained, or fresh rhubarb
- 1 Cup Fresh Strawberries sliced
- 1/4 Cup Evaporated Milk
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Lemon Juice
Instructions
Make the Strawberry Rhubarb Swirl
- In a small saucepan, combine the strawberries, thawed and drained rhubarb, evaporated milk, sugar, and lemon juice.2 Cups Frozen Rhubarb, 1 Cup Fresh Strawberries, 1/4 Cup Evaporated Milk, 1/2 Cup Granulated Sugar, 1 Tablespoon Lemon Juice
- Cook over medium heat for 15 to 20 minutes, stirring frequently. As the fruit softens, gently mash it with the back of a spoon until it becomes a thick, glossy compote.
- Remove from the heat and allow it to cool completely.
Prepare the Crust
- Preheat the oven to 350°F.
- Line a 9×13-inch baking pan with parchment paper or grease it well.
- In a large mixing bowl, combine the dry cake mix with the heavy whipping cream. Stir until a soft dough forms.1 Box Cake Mix, 1/2 Cup Heavy Whipping Cream
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 10 to 12 minutes, just until set. The crust should not brown.
Make the Cheesecake Filling
- Beat the softened cream cheese until completely smooth.32 Ounces Cream Cheese
- Add the eggs one at a time, mixing on low speed after each addition.3 Large Eggs
- Mix in the sweetened condensed milk, vanilla extract, and lemon juice until smooth and creamy.14 Ounces Sweetened Condensed Milk, 1 Teaspoon Vanilla Extract, 2 Tablespoons Fresh Lemon Juice
- Pour the filling over the warm crust.
- Drop spoonfuls of the cooled strawberry rhubarb mixture over the cheesecake filling. Use a butter knife to gently swirl the fruit through the batter, creating a marbled design.
Bake and Chill
- Bake for 35 to 40 minutes.
- The edges should be lightly puffed while the center still has a slight jiggle.
- Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 20 minutes.
- Remove from the oven and cool completely on the counter before refrigerating for at least 6 hours, or overnight.
- Slice into squares and serve chilled.
Your Own Private Notes
Notes
Tips for the Best Cheesecake Squares
- Room temperature ingredients blend together much more smoothly.
- Use a sharp knife dipped in hot water for clean slices. Wipe the knife between cuts for bakery-style presentation.
- Overnight chilling produces the best texture and flavor.
- Drain thawed rhubarb well to prevent excess moisture.
- Let the fruit mixture cool completely before swirling it into the cheesecake.
- Don’t overmix once the eggs are added. Mix just until combined to help prevent cracks.
Nutrition
How to Tell When Cheesecake Is Done
Don’t rely on the timer alone. These three signs will tell you when your cheesecake is perfectly baked.
| Sign | What to Look For |
| Edges Are Set | The outer 2 to 3 inches should look firm and lightly puffed. They shouldn’t jiggle when you gently move the pan. |
| Center Has a Slight Jiggle | The very center should still wobble slightly, similar to Jell-O. It will continue cooking from the residual heat and become perfectly creamy as it cools. |
| It Firms Up While Chilling | Cheesecake isn’t fully set when it comes out of the oven. After cooling, refrigerate for at least 6 hours (overnight is even better) for the best texture and clean slices. |
Pro Tip
If the entire cheesecake looks completely firm while it’s still baking, it’s probably overbaked. A slight wobble in the center is exactly what you want. As it cools and chills, the filling will become rich, smooth, and perfectly sliceable.
Why Lemon Juice Matters
Although the cheesecake is rich and creamy, both strawberries and rhubarb have their own unique flavors. Fresh lemon juice brightens the filling, balances the sweetness from the condensed milk, and complements the naturally tart rhubarb without making the dessert taste lemony. It’s a small ingredient that makes a big difference in the finished flavor.
Variations
Add More Strawberries
Increase the strawberries to 1½ cups for a sweeter fruit swirl.
Vanilla Wafer Crust
Swap the cake mix crust for a vanilla wafer or graham cracker crust for a more traditional cheesecake.
Fresh Rhubarb
Fresh rhubarb works beautifully when it’s in season. Chop it into small pieces before cooking.
Lemon Lovers
Add a teaspoon of fresh lemon zest to the cheesecake filling for even brighter flavor.
Whipped Cream Finish
Pipe fresh whipped cream around the edges before serving for an elegant presentation.
Storage
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Freeze individual bars in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use frozen strawberries?
Yes. Thaw and drain them first so the fruit swirl doesn’t become watery.
Can I make these ahead?
Absolutely. They’re even better after chilling overnight, making them perfect for entertaining.
Why did my cheesecake crack?
Overmixing, overbaking, or rapid cooling can all cause cracks. Fortunately, the fruit swirl covers any imperfections beautifully.
Do I have to use four blocks of cream cheese?
Yes. This creates the rich, dense texture that makes these cheesecake bars so creamy and satisfying.
Make Ahead Dessert
When strawberries and rhubarb are in season, it’s hard to find a better dessert than these Strawberry Rhubarb Cheesecake Bars.
The buttery cake mix crust, creamy cheesecake filling, and vibrant fruit swirl create a dessert that’s as beautiful as it is delicious. Make a pan ahead for your next picnic, family gathering, or summer celebration, and don’t be surprised when everyone asks for the recipe.
