Vegan Rhubarb & Raspberry Cheesecake
The rhubarb season is pretty short so make the most of it and try this delicious dessert.
- Prep Time: 40 mins
- Total Time: 40 mins
Ingredients
Scale
- 100g fresh rhubarb
- 30g frozen raspberries
- 1/2 juice and zest of a lemon
- some date syrup
For the base:
- 90g walnuts
- 80g date paste
- 1 tbsp water
For the cream:
- 180g soaked cashews
- *80g coconut cream
- 1/2 juice of a lemon
- *2 tbsp of date syrup
- *3 tbsp of soy yogurt
- 1/2 tsp of vanilla
Instructions
- Start with preparing your rhubarb. Wash and dice your rhubarb stalks. Add them in a medium-sized pan with the raspberries, lemon juice, and zest and also a bit of date syrup. Cook your fruit and after boiling let it simmer for 10-15 minutes.
- For the base mix the walnuts, date paste, and water in a food processor. You can also use dates instead of the date paste. Line a small baking tin or a few muffin forms with some baking paper. Make sure that the baking paper also covers the sides. Press your base in the tin and put it aside.
- For the cream rinse your soaked cashews and mix with the rest of the ingredients in a strong food processor. Mix until it gets nice and creamy. Add more syrup if needed.
- Pour your cream in the tin on the base. Carefully add your rhubarb-strawberry mixture. Use a spoon or a knife to spread it out. Put your cake in the freezer for at least 3 hours. Depending on how warm your kitchen is, take it out 15-25 minutes before serving. You can also freeze the slices for days and eat them later on.
Notes
*put a tin of coconut milk upside down in the fridge and let it sit for a night. The next day the hard part of the coconut milk will be on the top. You need this part of the coconut milk for the recipe.
*you can use any kind of syrup you like
*you can use more coconut cream, instead of the soy yogurt if you want to make it raw