No-Bake Cheesecake Bars with Pretzel Crust and Strawberry Rhubarb Swirls

0 Line a 8x8 in pan with parchment paper, bottom and sides
1 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 minutes
2 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 combined
3 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 hours
4 Cut in squares with a sharp knife and refrigerate until serving