Description
A delicious no bake dessert featuring rhubarb and cream cheese.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
Instructions
- In a saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat until rhubarb is soft.
- In a bowl, beat cream cheese until smooth.
- In another bowl, whip heavy cream and vanilla until peaks form.
- Fold whipped cream into cream cheese.
- Add the cooled rhubarb mixture to the cream cheese mixture and stir until combined.
- In a separate bowl, mix graham cracker crumbs with melted butter.
- Press the crumb mixture into the bottom of a baking dish.
- Spread the rhubarb cheesecake mixture over the crust.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh rhubarb for best results.
- Make sure to let the dessert chill thoroughly.
- Can be topped with whipped cream if desired.
- 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: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: no bake rhubarb cheesecake squares