No Bake Rhubarb Cheesecake

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the rhubarb cheesecake filling:

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 1/2 cups stewed rhubarb, cooled
1 (8 oz) tub whipped topping

Directions:

Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×9-inch baking dish. Set aside.
Prepare the rhubarb cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the cooled stewed rhubarb until fully incorporated. Fold in the whipped topping until well combined.
Assemble the cheesecake: Spread the rhubarb cheesecake filling over the prepared crust in the baking dish.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
Serve: Once chilled, slice into bars and serve.

Tips & Variations:

Add a little cinnamon or vanilla to the rhubarb while stewing for extra flavor.
You can swirl in a bit of strawberry jam for a rhubarb-strawberry twist.