Rhubarb and ginger cheesecake pot

Get stuck into these simple and delicate cheesecake puddings that are perfect for a fruity after-dinner treat.

Three pots containing the cheesecake with the biscuit base and rhubarb compote onto
  • Preparation time 40 minutes (prep. time)
  • Serves 4


For the compote

  • 250g Rhubarb, cut into 1cm pieces
  • 50g Caster sugar
  • 4 tsp Lemon juice


For the base

  • 150g Shortbread biscuits


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


To finish

  • 50g Stem ginger


  1. For the compote; place the rhubarb into a pan along with the caster sugar and the lemon juice.
  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.
  3. For the cheesecake; place all the ingredients into a bowl and whisk until thick and creamy, it should hold a soft peak.
  4. For the base; crush the shortbread biscuits and divide between your serving pots. 
  5. Level out the biscuits in the pot by tapping it gently on the side.
  6. Carefully pipe a portion of the cheesecake filling on top of the biscuit base and smooth the top.
  7. Divide the rhubarb compote between your serving dishes by placing it on top of the cheesecake.
  8. Place a few pieces of chopped stem ginger on top and serve.