Quick Rhubarb Ginger Cheesecake Parfaits

Makes 6 servings


  • Medium-sized mixing bowl
  • Electric beaters
  • Measuring spoons
  • Fork
  • 6 dessert dishes, cups, or small glass jars (125 ml work great)
  • microwave-safe dish, or small pot, for melting butter
  • Cutting board & knife


Fruit Topping

Make a batch of Rhubarb Ginger Compote


  • ¾ cup Graham cracker crumbs
  • 2 Tbs. Melted butter

Mix together well with a fork and drop 2 tablespoons in the bottom of each of 6 dessert dishes (small clear glasses work well too).


  • 8-oz package cream cheese, softened at room temperature
  • 2-4 Tbs. Greek style plain or vanilla yogourt (or plain with honey)
  • Honey or agave syrup (optional, to taste)
  • Vanilla (optional, to taste)
  • 1 Tbs finely-chopped crystallized ginger

Beat these all together with an electric beater until smooth and creamy.  Adjust the amounts of yogourt and optional honey/agave syrup until you like the flavour and consistency.  Dollop a big spoonful or two on top of your crust in each dessert dish. Refrigerate until ready to serve. Top with a couple of tablespoons of rhubarb-ginger compote just before serving.




2 thoughts on “Quick Rhubarb Ginger Cheesecake Parfaits

  1. Pingback: Rhubarb ginger compote | Club Inclusion Cooks

  2. Pingback: Halifax Supper Club, May 2017 | Club Inclusion Cooks

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