🍰 Rhubarb Cheesecake in a Glass

Name: Rhubarb Cheesecake in a Glass
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g rhubarb; 100 ml cloudy apple juice; 1 tbsp whole cane sugar (à 20 g); 1 organic lemon; 1 vanilla pod; 200 g pumpernickel; 100 g chopped almonds; 0.5 tsp cinnamon; 1 tbsp liquid honey; 125 g plant-based cream cheese (-alternative); 200 g coconut-based yogurt alternative or soy-based yogurt alternative; 150 ml oat cream (oat cuisine; plant-based cream substitute)

352 kcal · 30 min · 4 servings

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Ingredients

350 g rhubarb
100 ml cloudy apple juice
1 tbsp whole cane sugar (à 20 g)
1 organic lemon
1 vanilla pod
200 g pumpernickel
100 g chopped almonds
0.5 tsp cinnamon
1 tbsp liquid honey
125 g plant-based cream cheese (-alternative)
200 g coconut-based yogurt alternative or soy-based yogurt alternative
150 ml oat cream (oat cuisine; plant-based cream substitute)

Instructions

1. Thoroughly wash the rhubarb under running water.
2. Cut the rhubarb into small cubes.
3. Place the rhubarb pieces, apple juice, and sugar into a pot.
4. Bring the mixture to a boil on the stove.
5. Reduce the heat to low and let the mixture simmer for 5 minutes.
6. Stir constantly while simmering to prevent burning.
7. Remove the pot from the heat.
8. Allow the rhubarb mixture to cool down completely.
9. Rinse the lemon under hot water.
10. Pat the lemon dry with a cloth.
11. Finely grate the lemon zest.
12. Squeeze the juice from the lemon.
13. Cut the vanilla pod lengthwise.
14. Scrape out the vanilla seeds (pulp) with a knife.
15. Crumble the pumpernickel into small pieces using your hands.
16. Mix the pumpernickel crumbs with the almonds and cinnamon.
17. Add 2 tablespoons of warm water to the mixture.
18. Add the honey.
19. Mix all crust ingredients well together.
20. Take two-thirds of the crust mixture.
21. Press this amount onto the bottom of 6 glasses.
22. Whisk together the cream cheese, yogurt alternative, and oat cuisine.
23. Add 2 tablespoons of lemon juice to the cream.
24. Add 1 teaspoon of lemon zest to the cream.
25. Add the vanilla seeds to the cream.
26. Stir everything together until you have a smooth cream.
27. Distribute the cream evenly over the crust in the glasses.
28. Fill the glasses with the cooled rhubarb mixture.
29. Sprinkle the cake with the remaining pumpernickel crumbs.
30. Place the glasses in the refrigerator for 30 minutes.
31. Serve the rhubarb cheesecake after the cooling time.

Nutrition per serving

kcal: 352
Protein: 9 g · Fett/Fat: 23 g · Carbs: 27 g