strawberry rhubarb cheesecake squares

Rhubarb season is in full swing in my neck of the woods. These Strawberry Rhubarb Cheesecake Squares are an awesome way to enjoy the bounty. 

A friendly reminder …always discard the green leaves! They may look lush and appealing but they contain toxins and should never be consumed.

These beauties are formed with a base of coconut and oats. That same delicious mixture is used as a crumble topping.

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

• Salted butter – at room temperature
• Brown sugar
• Ground cinnamon
• Salt
• All-purpose flour – or gluten-free flour
• Old-fashioned rolled oats
• Sweetened shredded coconut – or unsweetened if preferred
  

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

If you need to make a gluten-free version, just be sure to use rolled oats that are certified GF along with your favorite gluten-free flour. 

• Preheat the oven to 350°F.
• Grease an 8″ square baking dish or pan.
• Line with parchment paper so that the ends hang over the edge by about an inch.
• If you have metal clamps, they will help hold the ends secure later as you add layers.
  

• Cream the butter with the brown sugar, cinnamon and salt with a hand held or stand mixer.
• Add in the flour, oats and coconut until combined.
• The mixture should hold together in clumps.
• Reserve 1/3 or less of the mixture for the top crumble and set it aside.

• Take the remaining 2/3 or more of the mixture and spread it evenly over the bottom of the prepared baking pan.
• Gently pack it down into an even layer.
• Place the pan in the freezer for 10 minutes to firm and chill.

• Bake for about 15 minutes or until the bottom crust begins to lightly brown.
• Set the pan aside to cool slightly.

While that’s happening, let’s gather the ingredients for the delicious cheesecake layer.

• Cream cheese – at room temperature
• Granulated sugar
• Sour cream – or Greek yogurt
• Heavy cream
• Pure vanilla extract
• Eggs
• Arrowroot starch – or corn starch

• In a large bowl, cream the cream cheese and sugar together until smooth and creamy.
• You can use a stand or hand held mixer.
• Add in the sour cream, heavy cream and vanilla extract.
• Mix until smooth.

• Continue mixing as you add the eggs.
• Lastly, sift the arrowroot or corn starch overtop and mix until just combined.
• At this point, be careful to not overmix.

This recipe calls for 1 1/2 eggs in the cheesecake mixture. If you don’t have a scale to determine the required amount of egg, it can be difficult measure 1 1/2 eggs. Here’s another method…

• Break 3 eggs into a glass measuring cup.
• Whisk well with a fork till completely blended.
• Look at the measuring lines and then determine the halfway mark.
• Pour this half into the batter.
• Keep the remaining half for another recipe or for scrambled eggs the next day.

• Pour the cheesecake layer over the partially baked crust.
• Spread into an even layer.
• You can do this by gently tilting the pan till the cheesecake is smooth on top.

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

• Chopped rhubarb
• Chopped strawberries
• Granulated sugar
• Arrowroot starch – or tapioca starch

You can use fresh or frozen rhubarb and strawberries on this one. Since fresh rhubarb is available for such a short period of time, it’s a great idea to stash some away in your freezer. That way, you can make these treats anytime of the year.

• Stir together the rhubarb, strawberries, sugar and arrowroot starch in a medium bowl.
• Reserve about 1/4 cup of the mixture.
• Spoon the remaining fruit evenly over the cheesecake.

• Sprinkle the remaining coconut & oat crumble over the fruit.
• Form some of the crumble into smaller pieces, and other into medium bits, to create a rustic craggy surface.
• Gently place the remaining fruit into the crumble, spacing it around.

• Return the pan to the 350°F oven.
• Bake for another 35 to 45 minutes, until the crumble is browned, and the cheesecake layer is mostly set.
• The outer edges should be set with a slight jiggle in the very center.

• Let the pan cool on a wire rack.
• Then transfer the pan to the fridge for at least four hours or overnight.

• Use the parchment paper wings to transfer the cake to a cutting board.
• Use a sharp serrated knife to cut through just the top layer of crumble.
• The serrated knife works well if you use a gentle back and forth sawing motion.
• Try not to push the crumble down into the cheesecake.
• If you like, you can then switch out the knife to finish cutting the cake into 16 squares.

Your Strawberry Rhubarb Cheesecake Squares are ready to be devoured.

If your family enjoys these treats as much as mine does, they’ll be gone in a hurry. But just in case …you can store in a sealed container in the fridge for up to five days.

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