No-Bake Cheesecakes
For the oat bases:
For the cheesecake filling:
For the rhubarb topping:
Delicious no-bake mini cheesecakes with a buttery oat base, a light and creamy filling, and a sweet and tangy rhubarb topping. Made with Gellwe No-Bake Cheesecake Mix, these individual desserts combine smooth, velvety cheesecake with the delicate crunch of oats and the refreshing flavour of rhubarb. Perfect for spring and summer gatherings, afternoon tea or a light homemade treat.
Prepare the oat bases. Pour the melted butter over the rolled oats and mix well. Place paper cupcake cases in a muffin tin and spoon 1 tablespoon of the oat mixture into each case. Press down firmly and level the mixture to cover the entire base.
Prepare the cheesecake filling. Pour the cold milk into a tall mixing bowl and add the contents of the Gellwe No-Bake Cheesecake Mix pack. Beat with an electric mixer on the highest speed for 2–3 minutes. Spoon the mixture over the oat bases in the paper cases. Refrigerate the mini cheesecakes for 1 hour. Meanwhile, prepare the rhubarb.
Wash the rhubarb, trim off the green stalk ends and cut into small pieces. Sprinkle with the brown sugar and cook in a frying pan for approximately 3–4 minutes. If the rhubarb begins to catch, add a little water.
Transfer the cooked rhubarb to a bowl and leave to cool. Carefully remove the paper cases from the chilled mini cheesecakes and arrange them on a serving plate. Spoon 1 tablespoon of rhubarb over each cheesecake.
Enjoy!
