Recipe for: Cold cheesecake in a cup with rhubarb - photo 1
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Recipe for: Cold cheesecake in a cup with rhubarb

Breakfasts for Kids Desserts 240 min Easy 17 wyświetleń ~40.60 PLN * - (0)
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Description

A delicate no-bake cheesecake served in small cups, with tangy spring rhubarb — a version in Silesian, homemade style, tailored for a children's breakfast. The buttery biscuit base provides a pleasant crumble, while the filling made of curd and cream is light, slightly sweetened with powdered sugar and optionally sweetened with honey. The rhubarb enhances the flavor with its fresh acidity and beautiful pink color. The dish is visually appealing: the layers contrast — the brown base, creamy filling, and pink rhubarb, decorated with mint leaves. Perfect for a spring breakfast or dessert for children when rhubarb is fresh; it also works well for a picnic or family gathering.

Ingredients Used

Ingredients (12)

Servings:
6
  • Biscuits 150 g
  • Butter 70 g
  • Cottage cheese 600 g
  • Sour cream 200 g
  • Powdered sugar 60 g
  • Gelatin 10 g
  • Milk 50 ml
  • Rhubarb 400 g
  • Sugar 40 g
  • Lemon 0.8 szt. (~60 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Mint 10 g
💰 Szacowany koszt dania: ~40.60 PLN (6.77 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: place 150 g of biscuits into a plastic bag or bowl. If using a bag, seal it tightly and crush with a rolling pin into fine crumbs; if you have a blender, pulse to finely grind (a few short pulses). The cookies should resemble fine sand with a few larger pieces.

Use a rolling pin or a blender. The easiest way to crush the biscuits is in a plastic bag on a stable board. Avoid mixing too long in the blender — it may become too fine, but that's okay.
2

Melt 70 g of butter in a small saucepan over very low heat or in the microwave until it reaches a liquid consistency. Pour the melted butter into a bowl with the crushed biscuits and mix with a wooden spoon until all the crumbs are slightly moist and easily stick together, forming wet sand.

Ingredients: Butter
Use a saucepan or a microwave-safe dish. The butter should not be hot — it should be warm. If it is too hot, wait 1-2 minutes before adding it to the cookies.
3

Portioning the base: prepare 6 cups (about 200–250 ml each). In each cup, evenly sprinkle about 25 g of the cookie-butter mixture (weight by eye: 150 g / 6 = 25 g per cup). Press the base down with a teaspoon or the bottom of a small glass, forming an even layer about 0.5–1 cm thick. Place the cups in the refrigerator while preparing the cheese mixture (at least 20 minutes) to allow the base to set.

Ingredients: Butter
Use a teaspoon or a small glass to press evenly. If the base crumbles after pressing, add a little more melted butter (no more than 10 g).

Rhubarb compote

4

Prepare rhubarb compote: wash and dry 400 g of rhubarb, trim the ends, and cut into 1–2 cm pieces. Place the rhubarb in a saucepan, add 40 g of sugar and the juice of half a lemon (about 30 g of juice; you can also grate 1/2 teaspoon of zest if you want a more intense aroma). Heat over medium heat, stirring, until the rhubarb releases its juice and starts to break down — cook for 6–8 minutes. If you want a firmer compote, cook for an additional 1–2 minutes.

Ingredients: Rhubarb, Sugar, Lemon
Use a saucepan with a diameter of 16–18 cm and a thick bottom. Stir with a wooden spoon every 1–2 minutes to prevent the rhubarb from sticking. The compote should be soft but not completely overcooked — you can tell by the softness of the pieces when pressed with a spoon.
5

Cool the compote: after cooking, remove the pot from the heat and let it sit at room temperature or until slightly warm (about 30 minutes). The compote should cool down before you pour it over the cold cheese layer — otherwise, you may dissolve the gelatin and soak the crust.

Ingredients: Rhubarb
Cover the pot loosely with a plate so the compote doesn't dry out. If you want, strain the compote through a sieve to achieve a smooth consistency for younger children — this way, there will be fewer pieces.

Cheese dough

6

Prepare the gelatin: sprinkle 10 g of gelatin into a small bowl and pour in 50 ml of cold milk. Mix and let it sit for 5 minutes for the gelatin to swell (it should expand and absorb the liquid).

Ingredients: Gelatin, Milk
Use a transparent bowl to see if the gelatin has evenly bloomed. Do not skip this step — it is important for the structure of the mixture.
7

Dissolve the gelatin: after 5 minutes, heat the swollen gelatin in a water bath or in the microwave on low power for 8–12 seconds until it becomes liquid and lump-free. Do not boil! After dissolving, set aside for 1 minute to cool down.

Ingredients: Gelatin
Use a small saucepan for a water bath or short bursts in the microwave. The temperature of the gelatin should be pleasantly warm, not hot — if it is too hot, add a spoonful of cottage cheese to cool it down before combining.
8

Whipping cream: pour 200 g of chilled cream into a large bowl. Beat with a mixer on low speed until it starts to thicken (about 1–2 minutes), then increase the speed to medium and beat until soft peaks form (another 1–2 minutes). The cream should be smooth and fluffy, not whipped into butter.

Ingredients: Sour cream
Use a hand mixer or a stand mixer with whisk attachments. If you don't have a mixer, you can whip the cream vigorously by hand with a whisk for about 5–8 minutes.
9

Prepare the cheese mixture: place 600 g of cottage cheese in a large bowl. Add 60 g of powdered sugar and, if using, 30 g of honey (optional) and the grated zest of half a lemon (optional — about 0.5 g). Stir with a wooden spoon or spatula, and for smoothness, briefly mix with a mixer on the lowest speed (10–15 seconds). The mixture should be uniform and free of large lumps.

Ingredients: Cottage cheese, Powdered sugar, Honey, Lemon
If the cottage cheese is grainy, pass it through a sieve or blend it for a shorter time to avoid a very sticky texture. If you are using honey, remember not to give honey to children under 1 year old.
10

Combine the gelatin with the cheese mixture: pour warm (not hot) gelatin in a thin stream into the bowl with the cottage cheese, while vigorously mixing with a whisk or mixer on the lowest speed, so that the gelatin is well distributed in the mixture. Mix for 30–45 seconds until the mixture becomes smooth.

Ingredients: Gelatin, Cottage cheese
Important: pour the gelatin slowly and mix immediately to avoid the formation of gelatin strands. If the gelatin was too hot, wait until it cools to a pleasant temperature.
11

A delicate combination with cream: add whipped cream to the cheese mixture and gently fold it in with a silicone spatula using an up-and-down motion to avoid destroying the fluffy structure. Mix for 20–30 seconds until you achieve a uniform, light mixture.

Ingredients: Sour cream, Cottage cheese
Use a spatula, do not mix on high speed — you will lose the fluffiness. The mixture is ready when it is creamy and holds its shape without flowing.

Assembly and decoration

12

Filling the cups: remove the cups with the chilled base. Evenly distribute about 100 g of cheese mixture into each cup (600 g / 6 = 100 g per cup). Smooth the surface with a spoon.

Ingredients: Cottage cheese, Sour cream
Use an ice cream scoop or a large spoon to portion evenly. The mixture should still be liquid but thick — if it has hardened too much, stir gently before portioning.
13

On the cheese mass, spread about 50–70 g of cooled rhubarb compote (the amount depends on how much fruit you like). You can save some compote for drizzling before serving.

Ingredients: Rhubarb
If you want the rhubarb layer to be smooth, strain the compote through a sieve before spreading it. For children, it's better to leave smaller pieces that are easy to chew.
14

Chilling: place the filled ramekins in the refrigerator for at least 3 hours, preferably 4 hours, until the mixture is completely set. Before serving, decorate each ramekin with fresh mint (a few leaves or finely chopped) and lemon zest, if desired.

Ingredients: mint, Lemon
Use the middle shelf of the refrigerator, not directly against the wall of the fridge. Longer cooling (e.g. overnight) will improve the cut and consistency of the mixture.
15

Serving: serve chilled in bowls as a spring breakfast for children or as a dessert. Before serving, you can drizzle a bit of the remaining compote or a teaspoon of honey on top (optional).

Ingredients: Rhubarb, Honey, mint
Use nice transparent cups so the layers are visible. Additionally, you can add more mint or fresh rhubarb cut into thin slices for decoration.

Fun Fact

💡

Rhubarb gained popularity in Poland in the 19th century and is still a symbol of spring; in Silesian cuisine, rhubarb was often combined with cottage cheese and buttery pastries.

Best for

śniadanie dla dzieci wiosenny piknik rodzinne spotkanie

Tips

🍽️ Serving

Serve the bowls well chilled. For children, cut larger pieces of rhubarb into smaller, softer portions or strain the compote. You can prepare a version without honey for toddlers under 1 year old.

🥡 Storage

Store in the refrigerator for up to 48 hours covered with plastic wrap or in covered bowls. Do not freeze (the texture of the cheesecake will deteriorate after thawing). If the mixture slightly separates, gently stir before serving.

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