No Bake Rhubarb Cheesecake

This no-bake rhubarb cheesecake is the perfect way to celebrate rhubarb season. Creamy, lightly tangy, and layered with vibrant stewed rhubarb, it feels indulgent yet beautifully fresh. We have added our beef organs powder for a subtle nutritional boost. It blends in seamlessly without overpowering the overall flavour so you still get that classic, silky cheesecake flavour while also getting plenty more nourishment.

Makes 4 small pots 

Ingredients:

For the rhubarb layer: 

• 250g rhubarb - cut into chunks
• 2 tbsp lemon juice 
• 5 tbsp raw honey 
• 125g organic cream cheese 
• 200ml raw double cream 
• 2 tbsp raw honey 
• 1tbsp lemon juice
  

Serve with: 

A handful of our homemade granola for each pot - finely chopped 

1. Add the rhubarb, lemon juice and honey to a large pan. Cook on a medium heat for 8-10 minutes until the rhubarb is soft but still keeping its shape. 
2. Remove from the heat and let it cool down completely.
3. In the meantime in large bowl add the cream cheese, raw cream, lemon juice and honey. Using a manual whisk mix until you have a fluffy consistency. Don’t be tempted to over whisk it as the cream might split.
4. Fold in Oragnised until well combined. 
5. To assemble start by adding a thin layer of the chopped granola to your glass or jar. Follow by 2-3 tablespoons of the cheese mixture and finish with some of the cooked rhubarb. 
6. Enjoy straight away or store in the fridge for 2-3 days.