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No Bake Rhubarb Cheesecake Squares

Decadent No Bake Rhubarb Cheesecake Squares to Savor

Indulge in these No Bake Rhubarb Cheesecake Squares, a perfect blend of sweetness and tang for a delightful dessert experience.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 squares
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups Flour Use almond flour for gluten-free.
  • 1 tsp Baking Soda Ensure it's fresh.
  • 1/2 tsp Salt A pinch enhances flavor.
  • 1/2 cup Coconut Oil Substitute with vegan butter if preferred.
  • 1/2 cup Maple Syrup Honey can be used if not strictly vegan.
  • 1 tsp Vanilla Extract Use pure for best results.
For the Chocolate Goodness
  • 1 cup Chocolate Chips Use vegan chocolate chips.

Equipment

  • Mixing bowl
  • Baking Dish
  • Refrigerator

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the flour, baking soda, and salt in a bowl.
  3. In another bowl, whisk the melted coconut oil, maple syrup, and vanilla extract.
  4. Combine wet and dry ingredients gently.
  5. Fold in the chocolate chips.
  6. Scoop dough onto the baking sheet, spacing them apart.
  7. Bake for 10-12 minutes until edges are golden.
  8. Cool cookies before transferring to a wire rack.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 2mgIron: 8mg

Notes

For extra chewiness, chill the dough before baking.

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