Description

Rhubarb Cheesecake Bars are a delightful treat featuring a creamy cheesecake filling made with ricotta and mascarpone, layered over a gluten-free crust. This recipe is simple to prepare, ensuring a sweet and tangy dessert that’s perfect for gatherings or a cozy night in!

Ingredients

Scale

3 cup gluten-free flour
1/2 cup allulose or coconut sugar
16 oz butter, softened
1/4 cup milk or more if needed, cold
1/4 tsp salt
2 tbsp vanilla extract
20 oz ricotta
16 oz cream cheese
8 oz mascarpone
6 eggs
2 tbsp vanilla extract
2 tbsp lemon juice
3/4 cup allulose
12 oz rhubarb or rhubarb compote

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Instructions

In a large mixing bowl, cream the softened butter with your choice of sugar using your hands, ensuring not to overmix.
Add the vanilla extract and cold milk, mixing until fully incorporated.
Gradually mix in the gluten-free flour.
Divide the dough into two halves.
Roll out one half to fit your lasagna pan; wrap the other half in plastic wrap and refrigerate for 45 minutes.
Line the lasagna pan with parchment paper and transfer the rolled dough into it.

Notes

Make sure the butter is softened for easier mixing.
Adjust milk as needed for the desired dough consistency.
Using parchment paper helps with easy removal once baked.

Nutrition

Serving Size: 1 bar
Calories: 310
Sugar: 15g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg