Rhubarb Cheesecake in Glass
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the ground:
- 75 g biscuit (s) (iner biscuits or shortbread biscuits)
- 40 g butter
For the cream:
- 125 g low-fat quark
- 125 g mascarpone
- 50 g powdered suar
- 0.5 ½ lemon (s), untreated, the zest and juice it
Moreover:
- 50 g compote (rhubarb compote)
- 25 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Put the biscuits in a freezer bag and seal it. Then roll the rolling pin over the bag several times and finely crumble the biscuits. Melt the butter. Mix the crumbled biscuits with the melted butter. Divide the mixture into four mason jars, press firmly to the bottom with a spoon and allow to cool.
- Mix the quark with the mascarpone, powdered sugar, lemon juice and zest to a homogeneous mass and pour into the glasses. Finally, pour 2 tablespoons of rhubarb compote into each glass. Lightly toast the almonds in a pan without fat. Be careful not to burn them! Sprinkle the cheesecakes with the almonds.
- Close the jars with the lids and refrigerate for a few hours until you can eat them.
- Tip: The mini cheesecakes are also suitable for any kind of picnic, as they can be transported in the jar.
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