Vegan Rhubarb & Strawberry Cheesecake
I am a huge cheesecake fan. I love cheesecake. But I do prefer to make vegan cheesecakes at home, purely because it’s more of a challenge to make it actually taste like cheesecake. But this!!! This is the best vegan cheesecake I have ever made. I’m so excited to share this recipe with you! It may be best thing you ever do with rhubarb, ever.
I had an absolute shed-load of rhubarb to use up from my mum’s garden, so it would have almost been rude not to.
I’ve tried all sorts to get the right cheesecake texture. They’ve all resulted in nice-tasting desserts, but none have ever had quite the right consistency… until now!
EVEN MY MUM LIKES IT! And she is a serial vegan-cheesecake-hater.
NB: This post may contain affiliate links. These are marked with an asterisk. If you pay for something via these links, I will earn a little commission, which helps me continue to create content for you. It does not affect the price you pay.
Anyway. You have to make this. It’s not optional. You actually need this in your life.
(You also need a 24cm spring-form cake tin. In your life.)
Start by making the base.
- 300g of pitted medjool dates
- 300g of pecans
- 1 tablespoon of maple syrup
(You can use honey instead of maple syrup if you want, just consider how you feel about the ethics)
Put the pecans into a food processor and blitz until they become a crumbly mixture. Then add the dates & maple syrup (or honey if you’re using that) and blitz again until it forms a kind-of dough.
Press it down into a tin to create the base of the tart.
Then make the filling. You can make this in your food processor, but if you happen to have a snazzy blender* like me, I recommend making the filling in that, for reasons I have already mentioned.
- 300g cashews, soaked overnight (or at least for a few hours)
- 350g of stewed rhubarb & strawberries (plus extra for the topping — about 150g of stewed rhubarb and plenty of strawberries!)
- 1 tablespoon of coconut oil*, melted
- 1 tablespoon of maple syrup, if you haven’t already used some in your stewed fruit (I did, so I didn’t add any extra)
** I stewed my rhubarb the night before, so that it was refrigerated and ready for when I came to make the cheesecake! Otherwise, you’ll have to wait for it to cool before you use it!
If you’re using a food processor, start by blitzing the cashews in a food processor until they form a kind of paste.
Then add the stewed rhubarb & strawberries, maple syrup (if using) and melted coconut oil and blitz again. It may need a little water just to get the mixture going, just add a tiny bit at a time. Blitz until it forms a nice, thick, paste.
If you’re using a blender, put the stewed rhubarb, strawberries & coconut oil in first, then the soaked cashews. I used the ‘slow’ function to begin with, and then I pulsed until smooth.
Spread a nice thick layer of the paste over the base of the tart, then use the remaining stewed rhubarb to create a ring around the outside of the top of the tart. This will leave a bare circle in the centre, which you will be covered by fresh strawberries once it comes out of the freezer.
It’ll take about two or three hours to set in the freezer. Just take it out a little while before you want to serve it, to give it chance to soften up a bit.
You can keep any leftovers in the fridge for freshness, though it will obviously be a lot squidgier at fridge temperature!