Description
Delicious no bake rhubarb cheesecake squares that are easy to make and refreshing.
Ingrédients
L'échelle
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups rhubarb, diced
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9×9 inch pan.
- In a saucepan, combine rhubarb and sugar. Cook until rhubarb is soft.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla extract to the cream cheese mixture.
- Fold in the cooled rhubarb mixture.
- Spread the cheesecake filling over the crust.
- Chill in the refrigerator for at least 4 hours.
- Cut into squares and serve.
Notes
- Store leftovers in the refrigerator.
- Can substitute rhubarb with strawberries or other fruits.
- Let it chill overnight for best results.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Dessert
- Méthode: No bake
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 square
- Calories: 250
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: no bake rhubarb cheesecake squares