YES, YOU READ THAT RIGHT!  it’s vegan, gluten free, healthier cheesecake and let me tell you, it’s bomb! i made it to celebrate our anniversary.  because nothing says “i love you” like a pretty homemade dessert, right?  or maybe it says “i love sweeeeeeeeets and i’ll take any excuse i can to make them!!”  either way, my fellow dessertaholics, make this- it’s easy, healthier, and freezable (yes, i have eaten it just short of completely frozen and it’s SO good!)  you’re going to love it!  and make haste because we all know rhubarb season will be gone in a flash!  xx-sarah  {more after the jump}



// rhubarb topping //

5 cups rhubarb, chopped into 1″ pieces

2 lemons, juiced

5 tablespoons honey (sub agave for true vegan)


// crust //

3/4 cup almond flour

3/4 cup pecans

3/4 cup dates

1/2 teaspoon sea salt

// cheesecake //

3 cups cashews, soaked overnight

1/4- 1/2 cup lemon juice (start with 1/4 add more to taste)

1/4 cup maple syrup

1/2 cup coconut oil

1/4 teaspoon sea salt

// coconut milk whipped cream //

1 can full fat coconut milk, refrigerated for 24 hours

1-2 tablespoons maple syrup, to taste


– soak cashews overnight or for at least 5 hours

– in a medium saucepan combine all of the ingredients for the rhubarb topping, and heat over low/medium until the rhubarb dissolves (you may need to help it along by smashing chunks with your spoon).  when completely cooked down scoop rhubarb topping into a bowl and refrigerate while you prepare the rest of cake

– to prepare the crust, combine all ingredients in a food processor and pulse until thoroughly combined.  i used fresh almond flour (leftover from making almond milk) so it had moisture in it.  if using a drier almond flour you may need to add a tiny bit of water.  mixture should be slightly sticky.

– evenly spread mixture into a 9.5″ removable bottom tart pan (or a traditional pie pan will work as well).

– place crust in refrigerator while you prepare the cheesecake mixture

– to make the cheesecake, combine all ingredients in a high powered blender and combine (you may be able to get away with using a food processor as well).  start on low and increase speed to high until mixture is creamy.  adjust lemon juice amount to taste

– add cheesecake mixture to the crust and refrigerate to set (give it a couple hours to really solidify.  when ready to serve, spread the rhubarb mixture over top.

– to prepare coconut milk whipped cream scoop out just the hardened coconut milk (you will break through it and reach the water at some point, set that aside for your next smoothie).  in a mixing bowl combine hardened coconut milk with 1 tablespoon maple syrup and beat with a hand blender on high until light and fluffy.  add more syrup if you prefer a sweeter whipped cream.

– serve cake chilled, or freeze and serve slightly defrosted, it’s such a treat.  enjoy!

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Reader Comments

  1. yp|

    i felt i was missing out on cheesecake as a lactose-intolerant but… here it is! i cant wait to try this

  2. kelly|

    This sounds so delicious! And even better, it's soy-free! I cannot wait to try this once I'm finished with my whole30 challenge. Thanks for sharing!

  3. Kristen|

    lovely! I think cashew based "cheese" cakes are better than the ushe. Thanks so much for sharing, I love your recipes!!!

  4. sarah yates|

    thanks everyone! cindy you're so right! just made a note in the recipe to sub agave for honey to keep it truly vegan. thanks! xx sarah

  5. Alanna|

    Oh my, that cheesecake is absolutely stunning! And I can't believe it's vegan. What a gorgeous site – looking forward to reading more! 🙂

  6. Brooke|

    Made this a couple of days ago and it is amazing. Thanks so much for sharing!

  7. Britt|

    I just made this and I decided to add chia to the rhubarb mixture to help thicken it up. So delicious and wonderfully fresh for spring! Thanks for this lovely recipe Sara! xxx

  8. janice|

    Made this tonight. The cashew filling is amazing. It is so creamy. Thank you for sharing.

  9. Nicole|

    This was absolutely fantastic!!! My husband isn’t a fan of rhubarb but I am obsessed so hoping this freezes well:) thanks for the delicious recipe!

    • Sarah Yates|

      Yay, so happy you liked! And it freezes so well, I ate mine slowly over the course of a month! 🙂

  10. Sumaaya|

    Hi want to make this for my daughter…
    What would be the ingrediants for strawberry version?

  11. Laura|

    This is so deicious! I’m very poorly and bed bound with M.E., have a chronic stomach illness and also suffer from anorexia so food is very important to me, and you’ve got the most incredible cheesecake recipe I’ve ever tried! I’m also a little pleased my fiancé doesn’t like raw so there’s all the more for me 😉 it’s got so much good in it too that I don’t feel bad after eating. He’s just made it again but swapped the rhubarb for blackberries and raspberries, used only 1 1/2 tbsp maple syrup and kept the lemon juice and, it was bloody incredible! Thank you so much 🙂 x .

  12. Ryan Elizabeth|

    Thank you Sarah for this fabulous recipe! I ended up making the base cheesecake and topping it with strawberries, then using the rhubarb bit as a sauce on top. It was amazing, delicious, and my friends and I devoured it. Can’t wait to make it again with the rest of my rhubarb! 😀 <3

  13. Manjela|

    Iabsolutely loved this cake! easy to make and very delicious. But mine didn’t turn out pink at all… instead it was green… Probably we have a different kind of rhubarb in Europe..