Rhubarb and Ginger Cheesecake Pots

Here is another way to make a quick cheesecake . It has a no-bake ginger biscuit base and is made in individual glasses, so the cream cheese layer doesn’t need to set before serving. You can eat it as soon as you make it, or keep it in the fridge until needed.


Serves 4

300g rhubarb, trimmed and cut into 2cm pieces

30g stem ginger, finely chopped

2 tbsp stem ginger syrup

30ml grenadine liqueur

2 tbsp caster sugar

120g gingernut biscuits

For the cheesecake mixture

200g double cream

200g cream cheese

150g Greek yoghurt

Zest of ½ lemon

1 tbsp vanilla extract

5 tbsp caster sugar

2 tbsp orange liqueur


1Put the rhubarb, stem ginger, stem ginger syrup, grenadine and sugar into a non-stick saucepan. Place over a medium heat and cook for 4–5 minutes, stirring occasionally, until the rhubarb begins to soften around the edges. Pour the mixture into a shallow tray and place in the fridge to cool.

2To make the cheesecake mixture, pour the cream into a bowl and whisk until soft peaks form. Place the remaining cheesecake ingredients in a separate bowl and whisk until combined. Fold in the cream.

3Put the biscuits in a food processor and pulse into fine crumbs. Alternatively, place them in a plastic bag and crush with a rolling pin.

4Divide the crumbs between four serving glasses, then spoon in the cheesecake filling.

5Remove the rhubarb topping from the fridge and spoon it into the glasses. Serve immediately, or keep in the fridge until needed.

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