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 information
Total Time
1 hour 45 minutes
Yield
Makes 9
Ingredients
Compote
Crust
Filling and Assembly
Preparation
Compote
Step 1
Toss 10 oz. rhubarb, coarsely chopped (about 2 cups), 8 oz. strawberries, hulled, coarsely chopped (about 1 cup), and 2 tsp. cornstarch or potato starch in a medium saucepan to evenly coat. Add ¼ cup (50 g) sugar, 1 Tbsp. red wine vinegar, and pinch of kosher salt and cook over medium heat, stirring occasionally and mashing fruit with a potato masher or a large spoon, until jammy, 10–12 minutes. Transfer compote to a medium bowl and let cool.
Crust
Step 2
While compote is cooling, place a rack in middle of oven; preheat to 325°. Lightly coat an 8x8" baking pan or dish with nonstick vegetable oil spray; line with parchment paper, leaving a generous overhang on all sides. Pulse 5 oz. Triscuits (about 30) in a food processor until finely ground; transfer to a large bowl. Wipe out food processor; reserve.
Step 3
Add 6 Tbsp. unsalted butter, melted, and 3 Tbsp. sugar to cracker crumbs and mix to combine. Scrape into prepared pan and firmly press with a flat-bottomed measuring cup to compact into an even layer across bottom of pan. Bake crust until set and slightly darkened in color, 30–35 minutes (it will continue to firm up as it cools). Let cool.
Filling and Assembly
Step 4
Process 1 lb. cream cheese, room temperature, ⅓ cup (67 g) sugar, ¼ cup plain whole-milk Greek yogurt, and pinch of kosher salt in reserved food processor until smooth. Add 2 large eggs and ½ tsp. vanilla extract and pulse just to combine. Scrape filling over cooled crust; smooth into an even layer. Dollop about half the compote over filling (save the rest for another use). Using a toothpick or chopstick, drag through dollops to create swirls. Dot 2–3 Tbsp. orange marmalade on top.
Step 5
Bake cheesecake until mostly set (it should only jiggle slightly in the center when gently shaken), 25–30 minutes (it will bake more quickly in metal than glass). Let cool, then chill until cold, at least 6 hours and up to 12 hours. Remove cheesecake from pan; slice into 9 bars.
Recipe notes
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