RHUBARB CHEESECAKE – plant-based + gf


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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.




Rhubarb Cheesecake
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


  1. Preheat oven to 375 degrees F and line a 9-inch springform pan with parchment paper.
  2. 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.
  3. 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.


  1.  Soak cashews and coconut in boiling hot water for 20 minutes. Drain water and add cashews and coconuts to a high-speed blender.
  2.  Add remaining filling ingredients to blender blend until completely smooth. Taste and adjust flavors as desired.
  3. Pour filling on top of crust and smooth. Place in freezer.


  1.  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.
  2.  Pour over cheesecake and smooth. Place back into freezer for 4 hours or overnight.
  3.  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!

xoxo Mo

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