No-Bake Cheesecake Bars with Pretzel Crust and Strawberry Rhubarb Swirls
Super easy, No-bake Cheesecake bars, with a sweet and salty pretzel crust and Strawberry Rhubarb swirls.
Servings: x8 in pan
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 8x8 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
-
- 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.
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.Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 18g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 141mg | Fiber: 1g | Sugar: 9g
