Vegan Rhubarb Crumble Cheesecake
This vegan Rhubarb Crumble Cheesecake is tangy, creamy, just the right amount of sweet, and comes together with only a handful of wholesome ingredients.
Whether you’re dealing with a rhubarb overload or just want something cozy and refreshing at the same time, this dessert has you covered.
Do you need to peel rhubarb?
Only if the stalks are thick or stringy—otherwise, there’s no need to peel.
Can I make this recipe ahead of time?
Yes! It’s actually even better the next day after the flavors have settled and it’s been chilled.
What can I use instead of almond flour?
Oat flour works well and adds a more rustic flavor and texture. Plus, it’s naturally gluten-free.
MORE HEALTHY SUMMER DESSERTS
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.
Ingredients
Equipment
Method
- 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
