Instant Mini Rhubarb and Rose Cheesecakes

I am a night owl and I have a fierce midnight snack habit. I just can’t help it and besides, I quite like to indulge, especially in lockdown where comfort eating is an available pleasure. Life is tough and weird right now, we need these cheesecakes and all the other delicious things. Please don’t feel bad about eating. Ever.

They are as quick as throwing together an open sandwich (if you have some cooked rhubarb roasted in your fridge as I suggested you should in yesterdays post!). Even if not, it cooks quickly. The cheesecake topping is a combination of cream cheese, whipped cream, honey and rosewater. You can stir your cooked rhubarb through, or you can put it on top, like I did.

It’s instant! And it is so satisfying.

Once your cheesecake topping is ready, grab your plain biscuit of choice, for me here it is a digestive. Add as much topping as the biscuit will take without going all over your clothes as you try to eat it. This may take a few attempts! This recipe is a treasure if you are a cheesecake fan and prone to a quick fix. Let’s face it, in Lockdown, I think we all are.

If you don’t like or don’t have rosewater, orange blossom water is gorgeous here too. Or some freshly zested lemon and a squeeze of lemon juice, lime is even better. A sprinkle of chopped pistachios finishes these nicely if you want to make them fancier. Maple syrup makes a lovely substitute for honey. It is never wrong to put maple syrup in anything. If you are having a bad morning, I suggest you have your coffee with maple syrup and thick cream. Good, isn’t it? No one can take that 5 minutes of satisfaction from you.

If you are making these for one or two and don’t want to completely over indulge, hold fire! I will share my recipe for my Rhubarb Cheesecake Pavlova soon. Yes! Rhubarb. Cheesecake. PAVLOVA! Yes, it is as good as it sounds too.

Back to these vehicles of calm and pleasure. Another of my recipes from The Cooking and Cocktail Show. Next up: some easy speedy and gorgeous tapas!

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Written by Niamh
Cooking and travelling, and sharing it all with you.