Every year when rhubarb season starts, I get super excited about all the amazing things I can cook and bake. And although I’ve already discovered some of my favorite recipes like this rhubarb crumble cake or this rhubarb blueberry galette, I never get tired of looking for new ways to incorporate rhubarb into my baking.
This time, I had a precise idea of what my new rhubarb recipe should look like. I wanted to pair the tartness of rhubarb with a creamy cheesecake filling. But I also wanted to see if I could make this a plant-based recipe. Not because I am vegan. But because I like to experiment with more sustainable alternatives when it comes to baking.
I have never made a vegan cheesecake before. Mostly, because I didn’t like the idea of using highly processed soy substitutes. And I couldn’t imagine another great substitute. But after spending some hours (!) browsing my cookbooks and favorite baking blogs, I came up with this recipe for a vegan rhubarb crumble cheesecake. A recipe that checks all the boxes:
- a crunchy whole-grain base that also serves as the crumble topping
- paired with a creamy filling made of cashews, cashew yogurt, and coconut cream
- plus some fresh rhubarb
I will keep experimenting with vegan cheesecake fillings, but this vegan rhubarb crumble cheesecake is definitely a hit.
*I used vegan cream cheese, but you can also strain (vegan) yogurt. Just set a fine sieve lined with cheesecloth or a plain white paper towel over a bowl and spoon yogurt into the sieve. Refrigerate and allow the liquid to drain off for two hours.
If you happen to have some left-over rhubarb, I also recommend making this buckwheat porridge with rhubarb-strawberry compote for breakfast the next morning.
Have fun baking!
Love,
Marion
Vegan Rhubarb Crumble Cheesecake
Ingredients
- For the rhubarb filling:
- 270g (2,5 cups) rhubarb
- 1 tablespoon raw cane sugar
- For the crust:
- 140g (1 1/4 cups) whole-grain flour (I used spelt)
- 100g (1 cup) oats
- 60g (1/3 cup) raw cane sugar
- 1 teaspoon baking powder
- 1 pinch of salt
- approx. 100g (1/2 cup) coconut oil, melted
- For the cream cheese filling:
- 180g (1,5 cups) cashews, soaked overnight
- 165g (1,5 cups) (1 can) coconut cream, put the can into the fridge overnight and only use the solid part
- 350g (1,5 cups) vegan cream cheese (*see note in the blog post for an alternative)
- 1,5 tablespoon arrowroot powder (or corn starch)
- 1,5 teaspoon vanilla extract
- 160ml (2/3 cup) maple syrup
- 1,5 tablespoon coconut oil
Directions
- Step 1 Preheat the oven to 200°C/390°F and grease a 26cm/10 inch cake tin.
- Step 2 Cut the rhubarb into small pieces and mix with the sugar. Set aside.
- Step 3 For the crust, mix the flour, oats, sugar, baking powder, and salt. Add the coconut oil and mix until a crumbly mixture forms. I suggest adding the coconut oil in stages. The dough should just hold together when you press them between your fingers.
- Step 4 Press 2/3 of the mixture into the prepared tin (press down tightly) and bake for 10 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 180°C/360F.
- Step 5 For the filling, place the soaked cashews in a food processor or blender and blend until smooth. Add the solid part of the coconut cream, cream cheese, arrowroot powder, vanilla extract, maple syrup, and coconut oil and mix until well combined and creamy.
- Step 6 Pour the filling onto the crust. Carefully place the rhubarb on top and sprinkle with the remaining crust dough. Transfer to the oven and bake for 45 minutes. Remove from the oven and let cool completely.
- Step 7 Transfer the cake to the fridge for at least one hour for it to firm up. Remove from the tin and enjoy.
