How to make mini lime cheesecakes with poached rhubarb

You can prepare these individual cheesecakes really quickly using just one bowl – and baking them in parchment makes for really good picnic desserts.

When baking a cheesecake (even small ones like these), it’s really important that you let it cool down completely before popping in the fridge; sometimes if you skip this step, the cheesecake can crack in the middle due to the sudden change in temperature.

Because these are small they will cool quicker than a larger one, and they can be enjoyed chilled straight from the fridge.

You can, of course, change the fruit you serve these with, using the best seasonal options you have. I just like to use Yorkshire forced rhubarb as much as I can when I can get my hands on it!

Mini baked lime cheesecakes with poached rhubarb

Prep time: 15 minutes, plus chilling time | Cooking time: 35 minutes




  • 250g full-fat cream cheese, room temperature
  • 100g caster sugar
  • 2 eggs, plus 1 egg yolk
  • Zest and juice of 1 lime
  • Pinch of salt
  • 100g creme fraiche
  • 20ml double cream
  • Chopped pistachios, to serve (optional)

For the rhubarb

  • 100ml water
  • 50g caster sugar
  • ½ vanilla pod, or 1 tsp vanilla bean paste
  • 250g rhubarb, cut into 5cm lengths


  1. Preheat the oven to 160C/140C fan/Gas 3. Line each hole of a deep muffin tin with two large pieces of parchment paper, weighing the paper down with scrunched up foil while you make the filling. You could also use paper muffin cases.
  2. In the bowl of a stand mixer, beat the cream cheese with the sugar, eggs and egg yolk until smooth. Add the lime zest along with the salt, creme fraiche and double cream. Mix until combined, scraping down the sides of the bowl.
  3. Remove the foil from the muffin-tin holes and divide the mixture evenly between the paper-lined moulds. Bake for 20-25 minutes until slightly risen and ever so slightly jiggly in the middle. Allow to cool completely before placing in the fridge for four hours.
  4. Meanwhile, prepare the rhubarb. In a large saucepan mix together the water, sugar, vanilla and rhubarb; let this sit for 20 minutes.
  5. Cover the saucepan with a lid and cook for five to 10 minutes until it’s slightly soft in the middle. Remove from the heat and allow to cool. This residual heat should help to cook the rest of the rhubarb.
  6. Pour into a container and place in the fridge until ready to use. Serve in the paper moulds with the rhubarb, and chopped pistachios if you like.
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