Strawberry & Rhubarb Cheesecake Desserts |
Come the weekend, we're all looking for a little bit of indulgence. The best part is, these easy-to-assemble cheesecakes take just 10 minutes to make.
Favourites 12
Total Time: 10 Minutes
Plus cooling and chilling
Serves 4


  • 150g of strawberries, hulled and halved
  • 150g of rhubarb, cut into 5cm lengths
  • 75g of caster sugar
  • 5 (about 50g) Doves Farm Organic Ginger Oat Biscuits
  • 25g of goats’ butter, melted
  • 125g of Waitrose British soft goats’ cheese
  • Finely grated zest of 1/2 an unwaxed lemon
  • 2 tbsp of goats’ milk yoghurt
  • Extra strawberries, to decorate


  1. Place the strawberries and rhubarb in a medium pan with two-thirds of the sugar. Heat gently until the sugar melts, then bring to simmering point and cook gently for 10-12 minutes until the fruit is soft. Set aside to cool.
  2. Crush the biscuits and mix with the melted butter. Soften the goats’ cheese in a bowl, then gradually beat in the remaining sugar, lemon zest and yoghurt until smooth and thick.
  3. Layer up the biscuit mix, then the cheese and finally the fruit compote in 4 small individual ramekins or serving glasses and chill for at least an hour. Serve decorated with a strawberry on top.

Recipe and image courtesy of Waitrose & Partners

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