Rhubarb No Bake Cheesecakes
Equipment
- Food processor (or a thick plastic bag and a rolling pin!!)
- Disposable piping bag (optional)
- 2 x 12 hole mini muffin tins or Lakeland Mini Morsel tin.
Ingredients
For The Bases
- 100 g Biscoff biscuits speculoos, or Lotus biscuits or digestives
- 50 g demerara sugar
- 50 g butter unsalted
For The Topping
- 250 g soft white cheese
- 150 g icing sugar sieved
- 100 ml double cream whipped
- 2-3 rhubarb sticks very pink preferred!
- 2-3 tbsp soft light brown sugar
Instructions
For The Cheesecake Bases
- Grind the biscuits in the food processor until you have fine crumbs. Mix the crumbs with demerara sugar in a medium sized bowl.
- Gently melt the butter in a small saucepan. Allow to cool slightly then pour into the sugar/biscuit crumbs and combine.
- Spoon the crumb mixture into the holes of the tin(s) evenly then press the crumbs down into the tin to make a solid base around 10mm thick. Chill in the fridge for at least one hour.
For The Cheesecake Topping
- Meanwhile gently fold the icing sugar into the cream cheese. Avoid using an electric mixer as this can make cream cheese very runny in a flash. In a separate bowl, whip the double cream until stiff and fold into the cheese mixture.
- You can spoon the cream cheese onto the biscuit discs whether they're in the tin or out. Alternatively you can pipe the cheesecake topping with a disposable piping bag with a hole snipped in the end. (The latter is much tidier)
- When the biscuit bases have gone solid in the fridge, use the tip of a knife to coax them out of the tin and arrange on a plate. Put the topping on now if you haven't already.
For The Rhubarb
- Finally, slice the sticks of rhubarb into 7mm discs and scatter on a piece of foil on a grill pan. Sprinkle lightly with the sugar and grill gently taking care not to burn the sugar. Arrange discs of cooked rhubarb on top of the mini cheesecakes.
Notes
Optional - drizzle caramel sauce on the plates to serve.