Imagine a dessert so creamy, so luxurious, that you won't believe it's completely vegan. This Vegan Cheesecake with Strawberry Rhubarb Sauce is not just a recipe—it's a culinary revelation that will transform your perception of plant-based desserts. Packed with rich, smooth cashew cream and topped with a tangy-sweet fruit sauce, this cheesecake promises to be the star of any dining table, challenging even the most skeptical dairy lovers to reconsider their dessert choices.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups cashews, soaked
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers (vegan)
- 1/4 cup coconut oil, melted (for crust)
- 2 cups strawberries, sliced
- 1 cup rhubarb, chopped
- 1/2 cup sugar (for sauce)
Instructions
- Soak cashews in hot water for at least 2 hours or overnight to soften completely.
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- For the crust, combine crushed vegan graham crackers with 1/4 cup melted coconut oil. Mix until it resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even layer. Bake for 10 minutes, then remove and let cool.
- Drain and rinse soaked cashews thoroughly. Transfer to a high-speed blender.
- Add melted coconut oil, maple syrup, lemon juice, and vanilla extract to the cashews. Blend until completely smooth and creamy, scraping down sides as needed.
- Pour the cashew mixture over the cooled crust. Smooth the top with a spatula.
- Bake the cheesecake for 40-45 minutes until the edges are slightly golden and the center is set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the strawberry rhubarb sauce, combine strawberries, rhubarb, and sugar in a saucepan.
- Cook over medium heat, stirring occasionally, until fruits break down and sauce thickens, about 15-20 minutes.
- Let sauce cool completely, then strain if desired for a smoother consistency.
- Before serving, remove cheesecake from springform pan and top with cooled strawberry rhubarb sauce.
- Slice and serve chilled. Store leftovers in refrigerator for up to 5 days.
Tips
- Cashew Soaking is Crucial: For the smoothest, creamiest texture, soak cashews for at least 2 hours or overnight. The longer they soak, the more easily they'll blend.
- Blending Technique Matters: Use a high-speed blender and blend thoroughly, stopping to scrape down the sides. The goal is a completely smooth, silky mixture.
- Crust Consistency is Key: When mixing graham cracker crumbs with coconut oil, aim for a texture like wet sand—just moist enough to hold together when pressed.
- Baking Temperature and Time: Watch your cheesecake carefully. It should be slightly golden at the edges and have a gentle jiggle in the center when done.
- Cooling is Critical: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours. This helps it set perfectly and enhances the flavor.
- Sauce Tip: For a smoother sauce, consider straining the strawberry-rhubarb mixture to remove any fibrous bits.
Nutrition Facts
Calories: 447kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
