This Paleo Vegan Strawberry Rhubarb Cheesecake has a graham cracker-like crust, a creamy cashew cheesecake filling and topped with a sweet strawberry rhubarb layer. They are gluten free, dairy free, and naturally sweetened.
I have quite the collection of cheesecakes on my site. From little jars to classic rounds, but this is the first time making one in a square 9×9 pan. I was hoping that would make it easier to people to create since no special pans are needed.
Paleo Cheesecake Crust
I decided on a graham cracker-like crust because I thought it would pair perfectly with the fruity topping. You do have to bake it for 10 minutes though so if you’re wanting this to be completely no-bake then you can use the crust from THIS cheesecake I made. It’s a combination of nuts and dates blended up. I really prefer the baked crust and it’s not hard, definitely worth it in my opinion.
Cashew Based Cheesecake
Just like my other cheesecake recipes, this uses a cashew based cheesecake and it’s so delicious! The raw cashews are soaked and blended with the sweetener and a few other ingredients and it turns into a creamy, tangy mixture. The lemon juice really helps give it the signature tang that cream cheese usually gives.
Strawberry Rhubarb Topping
This fruit topping is so simple to make. Chop the berries and rhubarb and add them to a small pan with a little maple syrup and lemon juice. A tapioca mixture is added at the end to thicken it up. Stir well until thickened and that’s it.
The only tool really needed is a high powered blender or food processor, I have a Cuisinart food processor and a Vitamix and they both work great. I usually go for the Vitamix to make the creamiest cheesecake super quickly.
This cheesecake can be stored in the fridge or freezer. It’s easiest to cut from the fridge, but can be made ahead, covered well, and frozen for later. It does get soft if left out at room temperature for more than 45 minutes. It will stay good in the fridge up to 10 days or 3 months in the freezer.
You will love this paleo vegan strawberry rhubarb cheesecake because it’s creamy, just the right sweetness and the perfect summer dessert. Here are some more strawberry recipes to try:
- Paleo Vegan Strawberry Pop Tart Bars
- Vegan Paleo Strawberry Rhubarb Pie Bars
- Paleo Strawberry Pretzel Salad
- Vegan Paleo Strawberry Lemon Bars
- Paleo Vegan Strawberry Shortcake Bites
Paleo Vegan Strawberry Rhubarb Cheesecake
- Before beginning, make sure you have soaked the cashews 8 hours in cool water or 3-4 hours in warm water. This will ensure a creamy cheesecake.
- Preheat the oven to 325°. In a small bowl, combine almond flour, coconut flour, coconut sugar, salt, cinnamon, coconut oil, and maple syrup. Mix well until mixture holds together when squeezed. Press into the bottom of a parchment lined 9×9 pan. Bake for 10 minutes.
- While the crust is baking, make the filling. Drain the cashews and place them in the blender. Add the maple syrup, coconut oil, salt, and lemon juice. Blend until completely smooth, stopping and scrapping down the sides as necessary. The timing of this will be different depending on what blender you are using, but it took me 1-2 minutes.
- Let crust cool 5-10 minutes after coming out of the oven. Then pour cheesecake mixture into the pan and spread it out evenly. Place in the fridge 1 hour before topping with the strawberry rhubarb.
- Make the fruit topping. Add the rhubarb, strawberries, maple syrup, lemon juice and salt to a small sauce pan. Cook over medium heat, about 8 minutes until fruit breaks down and becomes sauce-like. Mix the tapioca starch with the water until smooth and pour into the fruit mixture and stir for another 1-2 minutes thickened. Let cool 10-15 minutes before adding to the cheesecake.
- Add fruit layer to the top of the cheesecake and swirl in a little with a knife. Store covered in the fridge up to 10 days.