Name: Strawberry-Rhubarb Cheesecake Bars
Total time: 1 hour 45 minutes
Yield: Makes 9
Ingredients: 10 oz. rhubarb, coarsely chopped (about 2 cups); 8 oz. strawberries, hulled, coarsely chopped (about 1 cup); 2 tsp. cornstarch or potato starch; ¼ cup (50 g) sugar; 1 Tbsp. red wine vinegar; Pinch of kosher salt; Nonstick vegetable oil spray (for pan); 5 oz. Triscuits (about 30); 6 Tbsp. unsalted butter, melted; 3 Tbsp. sugar; 1 lb. cream cheese, room temperature; ⅓ cup (67 g) sugar; ¼ cup plain whole-milk Greek yogurt; Pinch of kosher salt; 2 large eggs; ½ tsp. vanilla extract; 2–3 Tbsp. orange marmalade

A serving platter of cheesecake bars with a Triscuits crust and swirled with strawberryrhubarb compote and orange marmalade.

Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely

Three words for you: Triscuit. Crumb. Crust. These bright cheesecake bars feature spring’s favorite flavor duo (strawberry and rhubarb) in compote form swirled into the filling, plus some dollops of orange marmalade for a welcome hit of citrus. But the real excitement lies in that crust, made from my all-time favorite cracker blitzed to crumbs in a food processor. Even the test kitchen folks who claim Triscuits are too salty to eat alone (couldn’t be me) loved how they play against tangy cheesecake and sweet fruit.

Greasing the pan before adding a parchment paper lining may feel like overkill, but it will make it infinitely easier to remove the finished, chilled bars.

Recipe notes

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