Cheesecake in a glass with rhubarb and strawberries

Classic cheesecake gets a summery boost with rhubarb and strawberries. The rich and creamy cheese filling is balanced by the fresh tartness of rhubarb and the sweet taste of ripe strawberries.

Ingredients · Servings 5

150 g digestive biscuits
75 g dairy butter
2 tablespoons brown sugar
200 g natural cream cheese
3 - 4 ss liar
1 vanilla pod
3 dl heavy cream
0.5 pcs lemon
300 g rhubarb
4 tablespoons sugar
0.5 dl water
1 teaspoon cardamom
0.5 pcs lemon

Method · 1 h 35 min

Crush the biscuits finely and mix with melted butter and brown sugar.
Divide the biscuit mixture into the bottom of four large/six small serving glasses. Press it down lightly with the back of a spoon. Refrigerate the glasses.
Place the rhubarb, sugar, water, cardamom and lemon juice in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5–8 minutes, until the rhubarb is tender but still has some texture.
Stir in the strawberries during the last 1–2 minutes. Cool the mixture completely.
Place the cream cheese, powdered sugar, vanilla seeds and lemon zest in a bowl. Beat together until smooth. Add the heavy cream and continue beating until you have a fluffy and rich cream cheese frosting.
Spread the cream cheese over the biscuit base in the glasses.
Top with the cooled rhubarb and strawberry mixture.
Feel free to garnish with fresh strawberries, lemon balm or mint and a light sprinkle of icing sugar before serving.