This Strawberry Rhubarb Ginger Cheesecake is light, airy and incredibly creamy. The sweetness of the strawberries pairs perfectly with the tang of rhubarb and a little kick of fresh ginger. Vegan and gluten-free, your guests will never know that this cheesecake is dairy, egg and gluten -free.
INGREDIENTS
Crust
- 1 cup almonds
- 1¼ cups dates, pitted
Cheesecake Filling
- 1½ cups cashews, soaked for 2-3 hours, preferably overnight
- 1½ cups strawberries
- ¼ cup + 1 Tbsp agave nectar
- ¼ cup fresh lemon juice
- ½ cup coconut cream
- ¼ cup coconut oil, melted
Rhubarb Ginger Layer
- 2 cups rhubarb, chopped
- ¼ cup maple syrup
- ¼ cup water
- 3 Tbsp chia seeds
- ½ tsp fresh ginger, peeled
INSTRUCTIONS
Crust
- Add dates to food processor. Process on high for about 1 minute, or until dates form into a "dough" ball. Add the almonds and process for another 2-3 minutes.
- Add crust to 8" springform pan, pressing firmly into base of pan with hands or back of spoon.
Cheesecake Filling
- Add all ingredients to blender. Blend on high for 3-4 minutes, or until thoroughly blended and creamy.
- Pour cheesecake filling over prepared crust. Tap pan on counter a few times to ensure there are no air bubbles in your cake.
- Rinse out blender
Rhubarb Ginger Layer
- Add all ingredients to rinsed out blender.
- Blend for 2-3 minutes, or until no chunks remain. Add additional water, 1 Tbsp at a time, if needed to get things moving.
- Transfer blended rhubarb ginger mix to a small saucepan. Heat over high until mixture starts to boil, then reduce to low and simmer for 10 minutes.
- Allow to cool for about 5-7 minutes and then carefully pour over the cheesecake layer, being careful to not mix the layers.
- Place prepared cheesecake into freezer and allow to set for at least 2 hours.
- Remove from freezer at least 20-30 minutes prior to serving to allow it to thaw a bit. Store in fridge or return to freezer to prolong storage life.
NOTES
If you forget to soak your cashews overnight, pour boiling water over them and allow to soak for 30 minutes.
This cheesecake will keep for about a week in the fridge and several weeks if stored in an airtight container in the freezer.
These cheesecake can get rather soft so it should be enjoyed soon after thawing.
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