Strawberry-Rhubarb Cheesecake Bars Recipe | Epicurious

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.