White Chocolate Cheesecake in a Glass with Almond Cake, Strawberries & Rhubarb
The absolute perfect summer dessert! Fresh, sweet, citrusy, easy to make, vegan and allergy friendly, plus delicious! For a more seasonal version, switch the rhubarb and strawberries to perhaps lemon curd or other seasonal fruits. Delicious!
- Yield: 4 hearty servings 1x
Ingredients
Scale
White Chocolate Cheesecake
- 150g / 5,3 oz cream cheese of choice*
- 3,5 tbsp whipping cream of choice*
- 15g / 0,5 oz powdered sugar
- 1/2 tbsp vanilla sugar or a splash of vanilla essence
- Zest and juice of 1/2 lemon
- 50g / 1,75 oz white chocolate of choice, melted
Rhubarb compote
- 100g / 3,5 oz rhubarb, roughly chopped
- A couple strawberries, sliced
- 40g / 1,4 oz sugar
For assemble
- 1/4 of a vanilla cake recipe broken into pieces, I used this Mallorquin Almond Cake
- A bunch of strawberries, topped and sliced
Instructions
- Start with the cheese cake. In a large bowl, whip together the cream cheese and cream until fluffy.
- Fold in the powdered sugar, vanilla, and lemon juice and zest.
- Fold in the melted white chocolate, and let set in the fridge for a few hours.
- For the compote, place all the ingredients in a sauce pan, bring to a simmer on medium heat, and let cook until desired thickness. Let cool completely.
- When everything is cool and has set, just before serving, or just an hour or two before, dollop and layer the different components, cake, cheese cake filling, compote, and fresh strawberries, in four desired glasses or bowls. Serve, and enjoy!
Notes
*I used Oatly’s
Keywords: vegan, white chocolate cheesecake, in a glass, dessert, efterrätt, vitchoklad, vit choklad, vegansk, glutenfri, gluten free, strawberries, rhubarb, summer, sommar, sommarefterätt, sommardessert,, i ett glas