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Rhubarb and ginger cheesecake pots

For a fruity after-dinner treat, make these no-bake individual cheesecakes, layered with buttery shortbread, creamy cheesecake and tangy rhubarb compote with ginger.

40 minutes prep. time
Serves 4
Cakes, bakes & desserts, Vegetarian

Rhubarb and ginger cheesecake pots: three glass ramekins with a layer of biscuit in the base, topped with a white cheesecake layer, topped with pink rhubarb pieces — Serve everyone their own individual cheesecake | © National Trust Images/William Shaw

For the compote

250g rhubarb, cut into 1cm pieces
50g caster sugar
4 tsp lemon juice

For the cheesecake

125g full fat soft cheese
50g icing sugar
2 tsp lemon juice
200ml double cream
4 tsp syrup from stem ginger jar

For the base

150g shortbread biscuits

To finish

50g stem ginger, finely chopped

Dessert dishes

Use 9.5cm ramekin dishes to make this dessert. If you don’t have ramekins you can use small glass tumblers or sundae dishes.

Step 1

For the compote

Place the rhubarb into a pan along with the caster sugar and the lemon juice.

Step 2

Place over a medium heat and bring to the boil, then simmer for 3–5 minutes until the rhubarb is starting to break down and the liquid has thickened. Take off the heat and leave to cool.

Step 3

For the cheesecake

Place all the ingredients into a bowl and whisk until thick and creamy. The mixture should be thick enough to hold a soft peak.

Step 4

For the base

Crush the shortbread biscuits and divide between the serving pots. Level out the biscuits in the pot by tapping it gently on the side.

Step 5

Carefully pipe or spoon the cheesecake filling on top of the biscuit base and smooth the top.

Step 6

Spoon the rhubarb compote on top of the cheesecake. Place a few pieces of chopped stem ginger on top and serve.

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