Recipe
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
- 10 min
- Cook
- 25 min
- Total
- 35 min
- 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
Method
- 1Prepare the RhubarbIf the stalks are thick or stringy, peel them lightly. Then chop the rhubarb and toss with coconut sugar.
- 2mix dry ingredientsIn a bowl, mix almond flour, 3 tbsp coconut sugar, and cinnamon (if using).
- 3Make a crumbleAdd 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.
- 4Press the crumblePress 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.
- 5Mix the Cheesecake FillingIn another bowl, mix vegan sour cream with 3 tbsp coconut sugar until smooth.
- 6Assemble the CheesecakeSpread the sour cream mixture over the crumble base. Evenly distribute the rhubarb mixture on top. Sprinkle the remaining crumble mixture over everything.
- 7BakeBake at 350°F (180°C ) for about 20–30 minutes, or until the top is golden and the filling is set.
- 8ServeThe 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
