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. Recipe created by Tracey of The Naked Diabetic
These Diabetic-Friendly Sugar Free Rhubarb Cheesecake Squares are a perfect anytime treat. The tangy taste of rhubarb, mixed with the creamy sweet cheesecake and topped with a crunch crumble top is perfect for dessert or with a cup of coffee.
Ingredients List
- Fresh Rhubarb
- Splenda Granulated Sweetener
- Butter
- Catalina Crunch Honey Graham Cereal
- Keto Friendly Cinnamon Vanilla Almond Cereal
- Pecan Flour
- Lemon Juice
- Cream Cheese (12 ounces)
- Egg – 1
- Vanilla Extract
Helpful Tips and FAQs
Substitution of Ingredients
Using Different Sweeteners
I like to use Splenda granulated sweetener as often as possible. I find that sweeteners that contain sugar alcohols impact my blood sugar negatively. I know, this is not the case for many of you, so make substitutions to fit your lifestyle and preferences. Keep in mind, that the final nutritional information per serving may differ after making substitutions.
Adding different fruit to the rhubarb
You can easily add other flavours that complement the Rhubarb and keep the recipe diabetic-friendly. Good options include strawberries, blueberries and blackberries. You may need to add a little liquid to the fruit for moistness.
Replacing the Keto Granola Crumble
The Keto Crumble is a good low-carb diabetic-friendly option for this recipe. If you prefer you can use an alternative. You can make a crumble using Almond flour, Catalina Crunch Honey Graham Cereal Crumbs, sweetener, and some melted butter. The crumble will still be low-carb and diabetic-friendly, but the nutritional value of your final servings will be altered.
Alternatives to Pecan Flour
if you choose not to add pecan flour, you could substitute it with another nut flour, such as almond flour or almond meal.
Using Oil instead of butter
If you prefer to use oil instead of butter opt for an oil that is heat tolerant such as canola oil. Some oils also have an undesirable flavour, such as olive oil and can affect the overall taste.
Making the Rhubarb Compote
Although very healthy, rhubarb contains naturally occurring chemicals that are not recommended for some people who have kidney or liver concerns. It is always good to check with a physician before eating rhubarb if you have concerns or similar conditions.
What is Rhubarb Comnpote? It is just another name for stewed rhubarb. Sugar-free rhubarb Compote is made by cooking freshly chopped rhubarb with a little water, lemon juice and sweetener. It can be used in recipes or as a sauce.
To Make the Rhubarb Comnpote – In a small saucepan combine the chopped rhubarb, water, sweetener and lemon juice. Bring it to a boil and reduce the heat to simmer. Simmer for about 10 minutes, or until very soft and mixable. Remove from heat and cool before using.
Using Frozen Rhubarb
You can easily use frozen rhubarb in this recipe. You may want to drain off some of the liquid so the cheesecake filling doesn’t get too watery. Reserve the drained liquid from the rhubarb and add a little to the cheesecake batter, if needed.
Freezing and Storing Instructions
Store sugar-free rhubarb cheesecake squares in an airtight container in the refrigerator for 5 to 7 days.
For freezing, place in an airtight container in the freezer for up to one month.
The Sugar Free Rhubarb Cheesecake Squares Recipe
Sugar Free Rhubarb Cheesecake Squares Recipe
Ingredients
Bottom Crust
- 2 cups Catalina Crunch Honey Graham Cereal
- 2 tbsps Splenda Granulated Sweetener
- ⅓ cup Butter – Melted
Rhubarb Compote
- 2 cups Fresh Rhubarb – Freshly Chopped into small pieces
- ⅓ cup Splenda Granulated Sweetener
- 1 tsp Lemon Juice
Cheesecake Filling
- 12 ounces Cream Cheese
- 1 large Egg
- ½ cup Splenda Granulated Sweetener
- 1 tsp Vanilla extract
Top Crumble
- 1 cup Ratio Keto Friendly Vanilla Almond Crunch Cereal
- ½ cup Pecan Flour
- ⅓ cup Butter – melted
- 1 tbsp Splenda granulated Sweetener
Instructions
Bottom Crust
- In a food processor or blender, pulse the Catalina Crunch cereal into crumbs.
- Add the sweetener and butter and pulse into a wet crumble.
- Pour crumbs into an 8 by 8 inch baking dish.
- Bake at 350 °F °F for 10 minutes.
- Remove from oven and set aside.
Rhubarb Compote
- Add the chopped rhubarb, water, lemon juice and sweetener to a saucepan.
- Stir frequently and bring to a simmer.
- Simmer until the rhubarb is soft. (about 10 minutes)
- Let cool.
Cheesecake Filling
- In a mixing bowl, beat the cream cheese until smooth.
- Add the egg, vanilla and the sweetener and mix thoroughly.
Top Crumble
- In a mixing bowl, combine the top crumble ingredients.
- If there are large pieces of granola crush them into smaller p[ieces.
Assemble and bake
- Pour the cheesecake filling over the bottom crust and spread evenly.
- Drop the rhubarb compote on top of the cheesecake filling layer by spoonfuls.
- Lightly stir, just until marbled
- Sprinkle the top crumble over the top of the filling layer.
- Bake in oven for 30 minutes or until it no longer jiggles and is just beginning to turn golden around the edges.
- Remove from the oven and allow to cool completely before serving.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
