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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. If the stalks are thick or stringy, peel them lightly. Then chop the rhubarb and toss with coconut sugar.
  2. In a bowl, mix almond flour, 3 tbsp coconut sugar, and cinnamon (if using).
  3. 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.
  4. 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.
  5. In another bowl, mix vegan sour cream with 3 tbsp coconut sugar until smooth.
  6. Spread the sour cream mixture over the crumble base. Evenly distribute the rhubarb mixture on top. Sprinkle the remaining crumble mixture over everything.
  7. Bake at 350°F (180°C ) for about 20–30 minutes, or until the top is golden and the filling is set.
  8. 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