Cheesecake in a Glass with Rhubarb Compote (4 Glasses)

A fresh and creamy dessert with a crunchy biscuit base, silky cheesecake filling, and sweet-tart rhubarb compote. This cheesecake in a glass is easy to make, looks extra inviting when served, and is perfect for summer days, gatherings, or when you want to create something delicious without using the oven.

Biscuit Base

• 10 digestive biscuits

Cheesecake Filling

• 120 g cream cheese
• 2 tbsp lemon juice
• 1 tsp vanilla extract or vanilla powder
• 60 g powdered sugar
• 250 g heavy cream

Rhubarb Compote

• 200 g rhubarb
• 3 tbsp sugar
• 2 tbsp water
• 1/2 tsp cardamom

1. Make the Biscuit Base

Crumble the digestive biscuits into crumbs and distribute them at the bottom of the dessert glasses.

2. Make the Cheesecake Filling

1. Whisk together the cream cheese, lemon juice, vanilla, and powdered sugar until the mixture is fluffy and smooth.
2. In a separate bowl, whip the heavy cream to soft peaks.
3. Gently fold the whipped cream into the cheese mixture.

Spread the cheesecake filling over the biscuit base in the glasses.

3. Make the Rhubarb Compote

1. Rinse the rhubarb and cut it into small pieces.
2. Place the rhubarb, sugar, and water in a saucepan.
3. Simmer gently for about 5–8 minutes, until the rhubarb is soft but still has some structure.
4. Stir in the cardamom towards the end of the cooking time.
5. Allow the compote to cool completely.

Distribute the rhubarb compote over the cheesecake filling just before serving.

Tip

Let the compote cool completely before adding it on top of the cheesecake filling, otherwise the filling may become runny.

The recipe yields a thin layer of compote or a few spoonfuls of topping for each glass.

The desserts can be refrigerated for 1–2 hours before serving for extra flavor and texture.

This dessert combines sweetness, freshness, and creamy texture in every single spoonful. Cheesecake in a glass with rhubarb compote is both easy to make and impressive to serve, perfect when you want to create something special with seasonal rhubarb. Feel free to top with some extra biscuit crumbs or a small mint leaf for an extra nice finish.