Paleo Vegan Strawberry Rhubarb Cheesecake

5 from 1 vote

Prep Time30

Cook Time18

Chill Time1

Servings: servings

Calories: 338kcal

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 9x9 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.