Rhubarb season is coming to an end but I think there’s juuust enough time to squeeze in one last recipe. This vegan rhubarb cheesecake looks beautiful, tastes delicious and is surprisingly simple to make with just a few ingredients.
Rhubarb isn’t an ingredient that we can easily get our hands on in Spain. On the rare occasion that I do manage to find it at an organic market, the price is exorbitant as it’s imported from Germany and usually well past its freshest.
We flipped out one day when I saw a rhubarb and strawberry tart on the menu at a local “gourmet” flexitarian restaurant but, alas, it was all wrong. They put waaaaay to much sugar in it and all the lovely sourness of the rhubarb was lost.
What’s the point of putting rhubarb in at all if you’re going to smother it in sugar? It’s all about the balance of sweet and sour.
So ever since I’ve been determined to give my Spanish husband a true rhubarb experience. We arrived in Canada just in the nick of time to pick up some healthy-looking, locally grown pink stalks from the market before they’re gone for the year.
I was somewhat surprised that he didn’t make a sour-puss face when taking his first bite from a fresh stalk without sugar, I certainly did. He seems to like it, which is a good thing because I love experimenting with ingredients that are not usually readily available to me. So this vegan rhubarb cheesecake recipe is my first creation.
This dessert is so simple: a basic cashew cheesecake on a date-graham base and strips of rhubarb first softened in sugar water and then latticed on top.

For the base

  • 1 cup graham cracker crumbs or crushed digestive biscuits
  • 10 dates

For the filling

  • 1 3/4 cups raw cashews, soaked overnight or in hot water for a couple of hours
  • 1/2 cup coconut cream
  • 2 tablespoons maple syrup
  • the juice of two lemons
  • 1/4 teaspoon vanilla extract

For the topping

  • 5-6 rhubarb stalks
  • 1 cup water
  • 1/2 cup sugar


  1. Line the bottom of an 20 cm / 8 inch tart pan with a removable bottom or a springform pan with parchment paper. Grease the sides.
  2. If your dates are not very sticky, soak them in hot water for 5 to 10 minutes. Place the dates and graham crumbs in a food processor and blitz until sticky. Press this mixture into the bottom of your pan.
  3. Place all the filling ingredients into a food processor or blender and process to a smooth cream, scraping down the sides as necessary. Pour into your pan, smooth the top and place in the freezer.

You can find complete recipes of this VEGAN RHUBARB CHEESECAKE in

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