Cheesecake is just about everyone’s favourite dessert, right? Well, vegan cheesecake is on a whole other level from normal cheesecake. I am forever in love with whatever the current seasonal cheesecake flavour is at The Acorn. No plant-based cheesecake has ever compared to that one for me. For the recipe I am sharing with you today, it is my very best attempt at re-creating cheesecake into a fairly healthy, completely plant-based version. Hey, there is some sugar in there but it is a dessert so I think we should all live a little.
plant-based + gf
makes 1 (9-inch) cheesecake
3/4 cup oats
3/4 cup walnuts (or almonds)
1/4 tsp sea salt
3 tbsp+ brown sugar (or coconut sugar)
3 tbsp+ coconut oil, melted
1 cup raw cashews
1/2 cup dried unsweetened coconut
1/3 cup maple syrup
3/4 cup full-fat coconut milk
1/4 tsp sea salt
3 tbsp coconut oil
1 tbsp lemon juice
1 lbs rhubarb, trimmed and sliced ½ inch thick
1 cup sugar
1 vanilla bean, sliced in half + beans scraped out
½ lemon, juiced
- Preheat oven to 375 degrees F and line a 9-inch springform pan with parchment paper.
- In a food processor, grind oats, walnut (or almonds), and salt until a coarse flour. Add brown sugar (or coconut sugar), and coconut oil. Mix well. Mixture should hold together when squeezed between fingers. If too dry add in 1 tsp melted coconut oil at a time until mixture holds together.
- Press crust into pan and press down evenly. Bake for 10-15 minutes or until crust is lightly browned on the outside. Allow to cool.
- Soak cashews and coconut in boiling hot water for 20 minutes. Drain water and add cashews and coconuts to a high-speed blender.
- Add remaining filling ingredients to blender blend until completely smooth. Taste and adjust flavors as desired.
- Pour filling on top of crust and smooth. Place in freezer.
- In a saucepan, combine rhubarb slices, sugar, vanilla bean and seeds, and lemon juice. Over a cook over a medium-low heat, stirring often until rhubarb is a jam-like texture about 15-20 minutes. Remove vanilla bean. Allow compote to cool.
- Pour over cheesecake and smooth. Place back into freezer for 4 hours or overnight.
- Serve frozen or straight from the refrigerator.
Make rhubarb beforehand and before freezing the cheesecake pour ½ rhubarb compote on top. Use the end of a small knife to swirl rhubarb into cheesecake. Freeze for 4 hours. Serve remaining rhubarb compote on the side of the cheesecake.
If you try this recipe, let me know! Leave a comment, and don’t forget to tag your pictures #shupessoups on Instagram. I am excited to hear from you. Happy cooking!