No-Bake Rhubarb Cheesecake Squares 

These No-Bake Rhubarb Cheesecake Squares offer a delightful balance of tangy rhubarb and creamy cheesecake without the need for baking. The crisp graham cracker crust provides a perfect base, while the rhubarb compote topping adds a burst of flavor. This dessert is not only easy to prepare but also a refreshing treat for warm days. Ideal for gatherings or a sweet ending to any meal, these squares are sure to impress with their vibrant color and taste. 

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits for a different flavor)
  
  

• ½ cup unsalted butter, melted
  
  

• 2 tablespoons sugar (consider using coconut sugar for a healthier option)
  
  

For the Filling:

• 16 oz cream cheese, softened (try using Greek yogurt for a lighter version)
  
  

• 1 cup powdered sugar
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup heavy whipping cream, whipped (can substitute with coconut cream for a dairy-free alternative)
  
  

• 2 cups rhubarb, chopped (fresh or frozen)
  
  

For the Topping:

• 1 cup rhubarb compote (homemade or store-bought)
  
  

• Fresh mint leaves for garnish (optional)
  
  

Directions

1. Prepare the Crust:
   
   

   • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
     
     

   • Press the mixture firmly into the bottom of a greased 9×9 inch baking dish. Ensure an even layer for a sturdy crust.
     
     

2. Make the Filling:
   
   

   • In another bowl, beat the softened cream cheese until smooth.
     
     

   • Gradually add powdered sugar and vanilla extract, mixing until well incorporated.
     
     

   • Gently fold in the whipped cream until the mixture is light and fluffy.
     
     

3. Add the Rhubarb:
   
   

   • Fold the chopped rhubarb into the cream cheese mixture, ensuring an even distribution.
     
     

   • Pour the filling over the prepared crust, smoothing the top with a spatula.
     
     

4. Chill:
   
   

   • Cover the dish with plastic wrap and refrigerate for at least 60 minutes or until set.
     
     

5. Serve:
   
   

   • Once chilled, cut into squares and top each piece with rhubarb compote.
     
     

   • Garnish with fresh mint leaves for a pop of color and freshness.
     
     

Nutritional Information (per serving)

• Calories: 250
  
  

• Total Fat: 15g
  
  

• Saturated Fat: 8g
  
  

• Carbohydrates: 28g
  
  

• Fiber: 1g
  
  

• Sugar: 12g
  
  

• Protein: 3g