Strawberry Rhubarb Cheesecake Bars

I have rhubarb growing like crazy in my backyard and I’m always looking for fun new recipes to use with it. Starting with a layer of Biscoff cookie crust, creamy sweetened cream cheese, and then topped off with a sweet and tangy strawberry rhubarb jam. So easy to assemble and they come together in no time!

Strawberry Rhubarb Jam

• 1 cup strawberries, hulled and quartered
• 1 cup fresh rhubarb, trimmed and chopped
• 1/4 cup granulated sugar
• zest of 1 lemon
• 1 tbsp. lemon juice
• 1 tsp. vanilla extract

Biscoff Cookie Crust

• 1 (8 oz) package Biscoff cookies
• 2 tbsp. sugar
• 6 tbsp. unsalted butter melted

Cream Cheese Filling

• 1 1/2 cups cream cheese, softened
• 3/4 cup heavy cream
• 1 1/3 cup powdered sugar
• 1 vanilla bean, seeded
• 1 tsp. salt

Directions

Starting out with the strawberry rhubarb jam, place the strawberries, rhubarb, sugar, lemon zest and juice into a small sauce pan. Bring to a gentle boil, then reduce the heat to medium low and let it simmer for about 10-15 minutes until it starts to thicken. Stirring occasionally. Once it has thickened and most of the moisture is gone, stir in the vanilla extract. Pour onto a rimmed baking pan or plate and let it cool. Then place in the fridge to continue to cool completely.

For the Biscoff Cookie crust, add the cookies, and sugar to a food processor with a metal blade attachment. Puree until it’s like a fine sand, then pour in the melted butter and continue to pulse it until it comes together.

Line a 9×13 inch pan with parchment paper, making sure to have enough hanging over the edge to pull the bars out. Pour the crust into the pan and press it out evenly. Place in the freezer to chill for at least 10 minutes.

Lastly in a stand mixer with a paddle attachment, add the cream cheese. Mix until smooth, then pour in the heavy cream and powdered sugar. Continue to mix it all together, scraping down the sides. Cut the vanilla bean lengthwise and scrape the seeds out of the pod and mix into the bowl. Pour the mixture over the cooled crust, spread it out evenly. Then pour the chilled jam over the top and spread it out evenly. Let it chill in the fridge for at least 2 hours to set.

When you’re ready to serve, pull the bars out of the pan using the parchment and cut into squares. Serve and enjoy! Keep them covered in the fridge for at least 3-4 days