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Vegan Rhubarb Crumble Cheesecake

A guilt-free, gluten-free, and refined sugar-free crumble cake. Perfect for hosting friends or enjoying on a cozy night in.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Keyword: almond flour, gluten free
Servings: 8 people

Equipment

  • 8 inch cake pan (20cm)
  • baking paper or coconut oil

Ingredients

Crumble:

  • 1.5 cups almond flour (see notes)
  • 3 tbsp coconut sugar
  • 1/2 tsp cinnamon (optional)

Cream cheese filling:

  • 1 cup vegan sour cream (I use Planton)
  • 3 tbsp coconut sugar

Rhubarb filling:

  • 1 rhubarb
  • 2 tbsp coconut sugar

Instructions

  • If the stalks are thick or stringy, peel them lightly. Then chop the rhubarb and toss with coconut sugar.
  • In a bowl, mix almond flour, 3 tbsp coconut sugar, and cinnamon (if using).
  • Add 2–3 tbsp melted coconut oil and mix until crumbly. If the mixture feels too dry to hold together when pressed, add 1–2 tsp of water.
  • Press about two-thirds of the mixture into a lined or greased small baking dish or tart tin to form the base. Reserve the rest for topping.
  • In another bowl, mix vegan sour cream with 3 tbsp coconut sugar until smooth.
  • Spread the sour cream mixture over the crumble base. Evenly distribute the rhubarb mixture on top. Sprinkle the remaining crumble mixture over everything.
  • Bake at 350°F (180°C ) for about 20–30 minutes, or until the top is golden and the filling is set.
  • The cheesecake is delicious both warm out of the oven and even better the next day after chilling in the fridge.

Notes

Almond flour: Substitute with oat flour