Rhubarb No Bake Cheesecake

This rhubarb small batch cheesecake is super versatile and can be easily adapted.

Cook down the rhubarb, then purée and chill. 

Make the crust and add to the prepared loaf pan.

Whip cream until stiff peaks form. Set aside. 

Whip together cream cheese and sugar, then add gelatine and mix to combine.

Add the whipped cream and fold to combine, then add rhubarb purée and mix.

Pour the filling over the base and smooth down. 

Dollop the rhubarb purée over the filling and swirl to mix.

Chill until set then cut into bars and enjoy! 

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