Strawberries and rhubarb. Is there a better summer flavour combination? The sweetness of those strawberries offsets the tartness of the rhubarb - complimenting each other perfectly. I’ve cooked them up together and turned them into a jelly (or jello if you’re not from the UK!) topping for my no-bake vanilla cheesecake. Make it ahead, and you’ve got a dessert in the fridge perfect for any Summer party or BBQ! First pulse some biscuits into crumbs and add butter, then pack into a lined baking tin.
Next make the cheesecake layer by whipping cream, then whisking in cream cheese and confectioners’ sugar.
Top the biscuit base with the cheesecake mixture and refrigerate. To make the topping, simmer strawberries, rhubarb, sugar, vanilla, lemon zest and juice in a pan, then stir in gelatine until dissolved. Once that’s cooled, pour it on top of the cheesecake and place in the fridge until set.
Sixteen bars of no-bake summer dessert. All for me.
Ok, I might let you have a slice.
Can I make it gluten free?
Yes! Replace the digestive biscuits with gluten free digestives
Can I make it ahead?
Yes, you can make this dessert, then cover and refrigerate for up to 2 days
Will it freeze?
No, this dessert won’t freeze well
Other flavour ideas:
Blueberry and lemon sliced peach or plum Cherry (add a few drops of almond extract to the cream cheese mixture too)
The Strawberry and Rhubarb Cheesecake Bars Recipe:
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