No-bake Cheesecake bars with Strawberry Rhubarb Swirls
Super easy No-bake Cheesecake bars with Strawberry Rhubarb swirls; with a creamy filling of only three ingredients, a sweet and salty pretzel crust also with only three ingredients and Strawberry Rhubarb swirls to top.
Who wants to turn their oven on in the middle of a heat wave? I avoid it at all costs!
Even though I love a good old cheesecake recipe, it’s definitely time consuming and requires way more practice to get to the perfect cheesecake.
If you’re a cheesecake purist, you might find this Goat Cheese Cheesecake with French Grape Spread, or this Chocolate Ricotta Cheesecake more fitting recipes for you.
Now, if you’re in the mood for a simple, quick and no-bake cheesecake, look no further! No more water baths, cracks or high list ingredients for your cheesecakes! This is the cheesecake for you.
To make things easier and keep the ingredient list short, I used St. Dalfour Strawberry & Rhubarb Fruit Spread instead of making it from scratch.
It’s full of strawberry and rhubarb chunks, which give it a “homemade” feel.
It’s also made in small-batch production, slowly cooked, using handpicked and sourced fruit, vineyard-ripened grapes, and fruit juices in traditional French kettles.
As “homemade” as you’ll ever get with a store-bought fruit spread!
Thanks to St. Dalfour for sponsoring this post! All thoughts and opinions are my own
Ingredients
This recipe calls for simple ingredients you can find at any grocery store. Each one helps build a firm crust and a smooth cheesecake mixture with sweet fruit swirls.
- Crushed pretzels: your favorite cracker-style base for the crust, adds crunch and balance to the sweet fruit layer
- Unsalted butter, melted: helps hold the crust together and gives structure once chilled
- Brown sugar: adds flavor and helps the crust set firmly
- Cream cheese, room temperature: the base of the cheesecake filling; place the cream cheese in a large bowl so it mixes smoothly
- Sweetened condensed milk: sweetens and softens the cream cheese mixture for a silky cheesecake layer
- Lime juice: brightens the cheesecake filling and helps it set
- Strawberry rhubarb fruit spread: brings the spring’s favorite flavor duo into the layer of cheesecake and creates the swirl effect
Take a look at the recipe card at the bottom of this post.
Add-ons & Substitutions
You can easily adjust these strawberry rhubarb cheesecake bars with what you have at home. Keep it simple and flexible.
- Swap pretzels for your favorite cracker, like graham crackers or vanilla cookies
- Use lemon juice instead of lime juice in the cheesecake mixture
- Add fresh chopped strawberries on top before serving
- Sprinkle a light streusel topping if you want a strawberry rhubarb streusel cheesecake bar-style finish
How to make
The trick to make this No-Bake Cheesecake filling: always use room-temperature cream cheese. This is the most important, most critical step to get a creamy, lump-free, and delicious cheesecake, so do not skip this step!
When using cream cheese straight from the fridge, you’ll soon find that the lumps won’t go away, no matter how much you beat.
Line an 8×8 pan with parchment paper on the bottom and sides so the bright cheesecake bars lift out easily later.
In a large bowl, mix the crushed pretzels, melted butter, and brown sugar until everything looks evenly coated. Press the mixture firmly into the pan to form the crust. Use the bottom of a cup or spoon to flatten it. Place it in the freezer for about 10 minutes to set.
To make the cheesecake filling, place cream cheese in a large bowl and beat it with a mixer until smooth. Make sure it’s at room temperature so the cheesecake mixture stays lump-free. Add the sweetened condensed milk and lime juice, then mix again until creamy.
Spread the cream cheese mixture over the crust and smooth the cheesecake layer with a spatula. Add spoonfuls of the strawberry rhubarb spread over the top. Use a butter knife to swirl it through the cheesecake layer gently.
Cover the pan and chill for at least 10 hours, or up to 24 hours for the best results. Lift from the pan, move to a cutting board, and cut into squares with a sharp knife.
Expert Tips
A few small tricks make these strawberry rhubarb cheesecake bars turn out clean and creamy every time.
- Always use room temperature cream cheese for a smooth cheesecake filling
- Mix the cream cheese mixture well before adding other ingredients
- Press the crust very firmly so the layer of cheesecake sits evenly
- Chill longer than you think you need — it helps the cheesecake layer hold shape
- Wipe your knife between cuts on the cutting board for neat edges
- Don’t over-swirl the sweet fruit spread, or the cheesecake layer can look muddy
- Use parchment with extra overhang so you can lift the bars out easily
Frequently Asked Questions
How do I store strawberry rhubarb cheesecake bars?
Keep them covered in the fridge. They stay firm and fresh for about 4–5 days.
Can I make these ahead of time?
Yes. This is actually the best way. Make them a day before and let the cheesecake layer set overnight.
Can I freeze these bright cheesecake bars?
Yes. Chill first, then freeze slices in a sealed container. Thaw in the fridge before serving.
What’s the best way to cut clean squares?
Lift the slab onto a cutting board and use a sharp knife. Wipe the blade between each cut.
Can I use low-fat cream cheese for the cheesecake filling?
You can, but the cheesecake layer will be softer and less creamy. Full-fat gives the best texture and structure.
Why does my cheesecake mixture look lumpy?
Most of the time, it’s because the cream cheese wasn’t at room temperature. Let it sit out and mix again until smooth.
Can I use a different pan size?
Yes. A slightly larger pan will give you thinner bars that set faster. A smaller pan makes thicker strawberry rhubarb cheesecake bars and may need more chill time.
How long do these need to chill before slicing?
Plan for at least 10 hours. Overnight is the best way to get clean cuts and a firm layer of cheesecake.
Can I double the recipe?
Yes. Double everything and use a 9×13 pan. It works well for parties and during rhubarb season gatherings.
Do I have to freeze the crust first?
A short freeze helps the crust stay tight when you spread the cheesecake mixture. It’s a small step that helps a lot.
Can I add extra fruit on top?
Yes. Fresh sliced strawberries or a little extra sweet fruit spooned on top works great right before serving.
Are these okay to leave out at room temperature?
They’re best kept chilled.
Follow this link for more No Bake recipes, or take a look at the links below to see some No Bake cheesecake-inspired recipes:
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No-Bake Cheesecake Bars with Pretzel Crust and Strawberry Rhubarb Swirls
Ingredients
- 1 3/4 Cups crushed Pretzels about 5 Cups whole pretzels
- 1 Cup unsalted butter melted
- 1/3 Cup brown sugar packed
- 2 packages 8 ounce cream cheese room temperature
- 14 ounces (1 can) sweetened condensed milk
- 1/4 Cup lime juice
- 3/4 cup St Dalfour Strawberry & Rhubarb Fruit Spread
Instructions
- Line a 8×8 in pan with parchment paper, bottom and sides
- Mix crushed pretzels, melted butter and brown sugar until well combined. Press tightly on prepared pan, until crust is flat and even. You can use the base of a spoon, the tip of your fingers or anything flat, like the bottom of a metal measuring cup. Freeze for 10 minutes1 3/4 Cups (140 g) crushed Pretzels, 1 Cup (227 g) unsalted butter, 1/3 Cup (73.3 g) brown sugar
- To prepare the filling, mix with an electric mixer on medium speed the cream cheese (it’s important that it’s at room temperature or you’ll end up with a lumpy filling) until smooth; add the sweetened condensed milk and the lime juice and beat until combined2 packages 8 ounce cream cheese, 14 ounces (396.9 g) (1 can) sweetened condensed milk, 1/4 Cup (59.1 ml) lime juice
- Place mixture in prepared pan, smoothing it out with a spatula. Add dollops of Strawberry & Rhubarb Fruit spread and make swirls with a butter knife. Cover and refrigerate for at least 10 hours, and preferably for 24 hours3/4 cup (255 g) St Dalfour Strawberry & Rhubarb Fruit Spread
- Cut in squares with a sharp knife and refrigerate until serving
Notes
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- The trick to make this No-Bake Cheesecake filling: always using room temperature cream cheese; this is the most important, most critical step to get a creamy, lump-free and delicious cheesecake, so do not skip this step!
- The cheesecake will set completely after refrigerating for 24 hours, you can shorten the time but it will be less firm
- Do not set your cheesecake by using the freezer! it could loose its creamy consistency; instead, let it set in the fridge and after set, you can freeze.
