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No Bake Rhubarb Cheesecake Squares

No Bake Rhubarb Cheesecake Squares: A Refreshing Delight

No Bake Rhubarb Cheesecake Squares are a delightful dessert combining fresh rhubarb and creamy cheesecake without the need for baking.
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Prep Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Almond Flour Gluten-free base
  • 1/4 cup Coconut Oil Melted
  • 2 tbsp Honey Or maple syrup
For the Filling
  • 8 oz Cream Cheese Softened
  • 1/2 cup Sour Cream
  • 1/2 cup Sugar Or sweetener of choice
  • 1 tsp Vanilla Extract
  • 1 cup Rhubarb Chopped and cooked

Equipment

  • Mixing Bowl
  • Springform pan
  • whisk
  • spatula
  • Refrigerator

Method
 

Preparation
  1. Start by preparing the crust. In a mixing bowl, combine almond flour, melted coconut oil, and honey. Mix until well combined.
  2. Press the mixture firmly into the bottom of a springform pan to form an even layer.
  3. In another bowl, beat together softened cream cheese, sour cream, sugar, and vanilla extract until smooth.
  4. Fold in the prepared rhubarb until well distributed throughout the filling.
  5. Pour the filling over the crust in the springform pan and smooth the top.
  6. Refrigerate the cheesecake squares for at least one hour to set.
  7. Once set, cut into squares and serve chilled.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These cheesecake squares are best enjoyed chilled and can be topped with extra rhubarb or whipped cream for added flavor.

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