Description
No bake rhubarb cheesecake squares are a delightful dessert with a creamy filling and a crunchy base.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter. Press into the bottom of a square baking dish.
- In a bowl, mix powdered sugar and cream cheese until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
- Spread the cream cheese mixture over the crust evenly.
- In a saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until rhubarb is tender.
- Let the rhubarb mixture cool, then spread it over the cream cheese layer.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh rhubarb for best flavor.
- Store leftovers in the refrigerator.
- Can substitute graham cracker crumbs with digestive biscuits.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no bake rhubarb cheesecake squares