Photo: Toa Heftiba
Rhubarb Cheesecake Pots
9 ingredients
Makes about 4 cheesecake pots, depending on the size of your bowls or jars
openrecipes
Estimated Nutrition (whole recipe, rough)
218
Calories
2g
Protein
16g
Fat
15g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds rhubarb, chopped (no leaves!)
- 1/2 cup sugar (or more, to taste)
- 1/4 cup water
- Two 8-ounce packages cream cheese, softened
- 1 cup heavy cream
- 4-5 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream, for garnish (optional)
- Ground almonds, for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes