Strawberry & Rhubarb Cheesecake Desserts

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.
Serves 4
Total Time
10 Minutes Plus cooling and chilling
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
Step 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.

Step 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.

Step 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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