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No Bake Rhubarb Cheesecake Squares

No Bake Rhubarb Cheesecake Squares for Easy Summer Bliss

Delight in these No Bake Rhubarb Cheesecake Squares for a refreshing summer treat.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Rolled Oats Quick oats can offer a softer texture.
  • 1/2 cup Nut Butter (e.g., Almond or Peanut) Sunflower seed butter for nut-free alternative.
  • 1/4 cup Maple Syrup Agave syrup can be used.
  • 1/2 cup Dark Chocolate Chips Dairy-free chocolate chips for a vegan option.

Equipment

  • Mixing Bowl
  • whisk
  • 9x9-inch baking dish
  • parchment paper

Method
 

Preparation Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine rolled oats and nut butter in a mixing bowl until thoroughly mixed.
  3. Add maple syrup and stir until the mixture is cohesive.
  4. Fold in dark chocolate chips until evenly distributed.
  5. Scoop the mixture onto the lined baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes until edges are golden and centers are slightly soft.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 80mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 2mgIron: 8mg

Notes

Store in an airtight container. Cookies stay fresh at room temperature for up to 1 week, or in the fridge for up to 2 weeks.

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