Strawberry Rhubarb Cheesecake Squares Recipe

Creamy Strawberry Rhubarb Cheesecake Squares with an easy cake mix crust and homemade fruit swirl. A delicious make-ahead dessert for summer gatherings.

Prep Time25

Cook Time50

cooling time6

Total Time7 15

Course: Dessert

Cuisine: American

Keyword: brunch recipe, cheesecake recipe, Dessert Bars Recipe, dessert recipe, fruit recipe, summer dessert

Servings: pieces

Calories: 335kcal

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Kitchen Essentials

Glass Baking Dish

baking pan

Aluminum Cake Pan

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 9x13-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.

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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