For the base
For the cheesecake
For the rhubarb topping
Begin by blending all the base ingredients together and then split between whichever container you are serving them in. Here you could use either glass tumblers, ramekins, or circular moulds on a baking tray.
Place in the fridge to chill and continue to the next step.
Blend the cheesecake ingredients together and again separate between your 4 containers.
Return to the fridge and chill either overnight or for at least 3 hours.
For the topping cut the rhubarb into chunks and place in a pan with the orange juice and spices.
Bring to a boil then reduce to a medium simmer. continue cooking until the rhubarb is soft.
Follow the instructions on your chosen vegetarian jelly sachet and combine it with the rhubarb mixture. Allow to cool slightly, and then add a generous spoonful to your cheesecakes.
Return to the fridge to chill and set.
Serve with either custard or favourite vanilla ice cream for a deliciously decadent dessert.
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