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    Strawberry & rhubarb cheesecake desserts

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    Strawberry & rhubarb cheesecake desserts

    • Preparation time: 10 minutes + cooling and chilling

    Serves: 4


    150g strawberries, hulled and halved
    150g rhubarb, cut into 5cm lengths
    75g caster sugar
    5 (about 50g) Doves Farm Organic Ginger Oat Biscuits
    25g goats’ butter, melted
    125g Waitrose British Soft Goats’ Cheese
    Finely grated zest of
    1/2 unwaxed lemon
    2 tbsp goats’ milk yogurt
    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 yogurt 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.


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